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|Title:||COWPEA (VIGNA UNGUICULATA) AS A FILLER IN COARSE SMOKED PORK SAUSAGE|
|Authors:||Teye, G. A.|
Dei, H. K.
|Publisher:||Agricultural and Food Science Journal of Ghana|
|Series/Report no.:||Vol. 5;|
|Abstract:||Whole or dehulled cowpea flour was used as filler in coarse smoked pork sausage to determine its acceptability by consumers. The white, erect black-eye variety (Bengpla) of Vigna unguiculata was used. The whole beans were steam treated, sun-dried and ground. Also, dehulled cowpea flour was prepared after the steam treated beans were dehulled. The control product comprised 75% lean pork, 25% pork fat and seasonings. In the experimental products the pork fat was replaced with cowpea flours at 5% and 7%. The products were stuffed into a natural casing (pig intestine), smoked for 4 h, cooled and stored at 2°C. Each product was grilled at 25°C for 30 min and sliced for taste assessment by 14 panelists, the Triangle Test. The results showed much difference (P<0.01) between the control products and the whole cowpea flour products. The dehulled cowpea products were moderately different at 5% and 7% (P<0.01). Panelists found the 5% dehulled cowpea flour product to be more acceptable (P<0.05) than the control product but did not find any differences (P>0.05) in acceptability of the control product and the 7% dehulled cowpea flour products. The cost per kilogramme of the control product (020,000.00) was slightly higher than that of the cowpea flour products (019,000.00). Based on this experiment, 5% dehulled cowpea flour is recommended as non-conventional filler in coarse smoked sausage.|
|Description:||This item has an embargo period. Contact author for full text.|
|Appears in Collections:||Faculty of Agriculture|
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