Comparative Studies On The Chemical Properties Of Akara Samples Made From Brown Beans (Phaseolus Vulgaris), Black Eyed Beans (Vigna Unguiculata) And Honey Beans (Vigna Unguiculata):-Amadi, Merit E

ABSTRACT

This study evaluated the comparative study on the chemical properties of akara obtained from three varieties of cowpea: Three varieties of cowpea namely; brown beans, blackeyed beans and honey beans were procured and processed into akara. The akara were analyzed based on proximate, mineral, antinutritional, microbial and sensory properties using standard methods. The statistical analysis was carried out using one-way ANOVA at 95% confidence level. The results showed that the proximate composition ranged from 40.45% to 45.26%, 10.85 to 12.55%, 18.76 to 24.85%, 0.59 to 0.76%, 2.08 to 2.33%, 14.27 to 27.01% and 321.20 to 330.91 kcal for moisture content, protein, fat, fibre, ash, carbohydrate and energy value respectively. The mineral composition ranged from 121.61 to 140.55mg/100g, 229.32 to 236.66mg/100g, 149.35 to 170.62mg/100g, 139.91 to 145.81mg/100g, 2.29 to 4.19mg/100g and0.96 to 1.21mg/100g for potassium, phosphorus, calcium, magnesium, iron and zinc respectively. The Antinutritional composition ranged from 0.03 to 0.05mg/100g, 0.01 to 0.02 mg/lOOg, 0.09 to 0.15mg/100g for tannin, phenol and flavonoid. The microbial load ranged from 1.25 to 8.0 CFU/g, 1.05 to 3.0 CFU/g and 4.0 to 8.0 for Akl (brown beans), AK.2 (blackeyed beans) and AK3 (Honey beans). This research work revealed that akara made from black-eyed beans (AK2) was nutritionally superior, while akara made from honey beans (AK3) offer best sensory quality. This study revealed that despite the nutritional advantages revealed that akara regardless of the cowpea variety remains susceptible to contamination during handling and storage.