EurekaMag.com logo
+ Site Statistics
References:
54,215,046
Abstracts:
30,230,908
PMIDs:
28,215,208
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Digestible and metabolizable energy from cowpea vigna unguiculata meal akara



Digestible and metabolizable energy from cowpea vigna unguiculata meal akara



Nutrition Reports International 31(3): 555-560



The digestible energy (DE) and metabolizable energy (ME) values of 3 cowpea meals, a freeze dried cowpea paste in the raw and autoclaved forms and the fried akara forms of the meals and paste were determined with weanling albino rats. DE values did not vary significantly among the various cowpea meals and paste ranging between 2.63 and 2.71 kcals/g. ME values also ranged between 2.29 and 2.42 kcals/g for these samples. Autoclaving the 4 meals significantly improved DE and ME values. Values for the different autoclaved samples did not vary significantly. DE and ME values of the fried meal Akara were significantly higher than for the raw and autoclaved meals. Significant variations in DE and ME values were encountered among the akara samples.

(PDF emailed within 1 workday: $29.90)

Accession: 005161435

Download citation: RISBibTeXText



Related references

Digestible and metabolizable energy from cowpea (Vigna unguiculata (L) Walp) meal 'akara'. Nutrition Reports International 31(3): 555-560, 1985

Quality and consumer acceptance of akara (fried cowpea paste) processed from wet and dry milled cowpea (vigna unguiculata) meal with specified particle size distribution. Journal of food quality 30(3): 309-329, 2007

Effect of processing variables of cowpea (vigna unguiculata) meal on the functional properties of cowpea paste and quality of akara (fried cowpea paste). Journal of food quality 29(5): 552-566, 2006

Compositional physical and sensory characteristics of akara processed from cowpea vigna unguiculata paste and nigerian cowpea flour. Cereal Chemistry 60(5): 333-336, 1983

Compositional, physical, and sensory characteristics of akara processed from cowpea paste and Nigerian cowpea flour Vigna unguiculata, West Africa. Cereal chemistry 60(5): 333-336, 1983

Influence of cowpea (Vigna unguiculata L Walp) variety on protein quality and sensory properties of akara, a popular West African cowpea-based food. Journal of the Science of Food and Agriculture 85(2): 261-264, 2005

Effect of frozen storage on the quality of akara, fried cowpea (Vigna unguiculata) paste. Journal of food quality 14(2): 165-174, 1991

Effects of processing on some properties of cowpea (Vigna unguiculata), seed, protein, starch, flour and akara. International journal of food sciences and nutrition 49(5): 365-373, 1998

Effect of processing on some properties of cowpea (Vigna unguiculata), seed, protein, starch, flour and akara. International Journal of Food Sciences and Nutrition 49(5): 365-373, 1999

Physical and sensory characteristics of Akara (fried cowpea paste) made from whole and decorticated cowpeas (Vigna unguiculata). Lebensmittel Wissenschaft and Technologie 26(2): 157-161, 1993

Effect of milling method (wet and dry) on the functional properties of cowpea (Vigna unguiculata) pastes and end product (akara) quality. Journal of Food Science 67(1): 52, 2002

Concentration of digestible, metabolizable, and net energy and digestibility of energy and nutrients in fermented soybean meal, conventional soybean meal, and fish meal fed to weanling pigs. Journal of Animal Science 91(9): 4397-4405, 2014

Association analysis in segregating generations of inter subspecies crosses of cowpea - (Vigna unguiculata ssp. unguiculata and Vigna unguiculata ssp. sesquipedalis). Legume Research 29(2): 96-101, 2006

Genetic divergence analysis in subspecies of cowpea (Vigna unguiculata ssp. unguiculata and Vigna unguiculata ssp. sesquipedalis). 2007

Concentration of digestible and metabolizable energy and digestibility of amino acids in chicken meal, poultry byproduct meal, hydrolyzed porcine intestines, a spent hen-soybean meal mixture, and conventional soybean meal fed to weanling pigs. Journal of Animal Science 91(7): 3220-3230, 2014