DEVELOPMENT OF AKARA STRIPS THROUGH SUBSTITUTION OF COWPEA WITH CASSAVA FLOUR: EFFECTS ON PRODUCT QUALITY AND CONSUMER ACCEPTANCE
DOI:
https://doi.org/10.33003/fjs-2026-1007-4919Keywords:
composite flour, crispiness, high quality cassava flour, snacks, AkaraAbstract
Akara snack (fried cowpea paste) is an oil-dense fried product, and fried snacks have associated fat-related ailments due to higher amount of oil uptake. The need for designing healthy foods with minute oil content. The study evaluated substituting cowpea flour with high-quality cassava flour (HQCF) with the aim of improving the quality of akara into strips, and enhancing consumer acceptance. Strips were made by formulating cowpea and HQCF composite blends into different ratios: 70:30, 60:40, 50:50, and 40:60, with 100:0 as the control. Flour blends and other ingredients were mixed to form batters, and extruded manually into hot oil (170±5 ℃) and fried. Flour blends analysed (bulk density, water/oil absorption capacity, dispersibility, and pasting properties) while akara strips were evaluated for quality (texture, colour and sensory properties). Our results showed significant differences in all the parameters evaluated for both flour blends and snacks. Colour analysis indicated the values of lightness, redness, yellowness and colour intensity differed significantly among samples. The snacks showed decrease in lightness and yellowness, while brownness and colour intensity increase with increasing HQCF addition. Composited snacks were rated higher than the control in terms of crispiness, aroma, flavour and consumer acceptance. Sample 60:40 had the highest preference score (4.4) on a-5-point scale. Hence, by substituting cowpea with HQCF added value to akara and enhancing consumers acceptance. This novel idea could promote UN-SDGs on zero hunger, good health and wellbeing, industrial innovation, responsible consumption and production.
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Copyright (c) 2026 Olalekan Adebowale, Bashiru Ogunbiyi, Saheed Salawu, Oluwasegun Ajibode
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