Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/987
Title: COWPEA (VIGNA UNGUICULATA) AS A FILLER IN COARSE SMOKED PORK SAUSAGE
Authors: Teye, G. A.
Osei-Frempong, G.
Dei, H. K.
Keywords: Cowpea flour
Sausage,
Cost
Acceptability
Issue Date: 2006
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.
URI: http://hdl.handle.net/123456789/987
ISSN: 0855-5591
Appears in Collections:Faculty of Agriculture

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