Akara preparation

Commercial cowpea flour available in Nigeria has not been well received by consumers because of its poor water absorption and because akara prepared from the flour is heavy, lacks crispness, and lacks the flavor typical of products made from fresh paste (8). 

In preparing akara from each milled product, too many large particles still remained in the 2 mm material to make a smooth paste. However, highly acceptable akara with uniform shape was produced from this material after the paste was ground to eliminate the large particles. With the 0.5 mm screen, the paste was very fluid and extremely difficult to dispense, behavior which closely resembled that exhibited by the commercial cowpea flour. Akara prepared from the 0.5 mm material was also extremely distorted. Of the three screen sizes compared, the 1.0 mm screen produced the most desirable particle size distribution although the paste produced from the 1.0 mm material was somewhat more fluid than desired, it appeared that adjustments could be made in hydration of the meal to achieve an appropriate batter viscosity. 

Sensory attributes of akara made from the 1 mm screen flour hydrated to a 60% moisture content before cooking were acceptable when compared to traditional akara (H). A major difference in akara prepared from hydrated meal and that prepared from traditional paste is in the fat content of the cooked product. On a dry weight basis, traditional akara contains about 38% fat whereas akara made from meal hydrated to a 60% moisture content contains 29% fat. A frequent comment made by sensory panelists is that akara made from meal has a drier texture and mouthfeel than traditional akara. 

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