COWPEA (VIGNA UNGUICULATA) AS A FILLER IN COARSE SMOKED PORK SAUSAGE

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.