Organoleptic test of bean weevil infested cowpea products (Moin-moin and Akara)

Odejayi AO Aina SA      

Abstract

Beanweevil (Callosobruchus maculatus) was reared and allowed to damage cowpea severely, while the heavily infested cowpea was then processed into flour, which was used to prepare “moin-moin” a local dishes and bean cake “Akara”. Ten (10) man panel of judges were assembled to assess the bean products (moin-moin and akara) in terms of taste, aroma and texture. The results showed that, there was high depreciation in the taste, aroma and texture of the processed infested cowpea products, which generally were scored low by the panels when compared to the processed non-infested cowpea products. The depreciation observed in taste, aroma and texture of infested cowpea products were due to the weevil infestation on the cowpea.


MS Received Date:   2016-02-18  MS Accepted Date:  2016-04-09  MS Published Date:  2016-04-12
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Odejayi AO, Aina SA. "Organoleptic test of bean weevil infested cowpea products (Moin-moin and Akara)" Journal of Zoology Studies 3.1 (2016): 35-38.
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Odejayi, AO., Aina, SA. (2016). Organoleptic test of bean weevil infested cowpea products (Moin-moin and Akara). Journal of Zoology Studies, 3(1), 35-38.
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Odejayi AO, Aina SA. Organoleptic test of bean weevil infested cowpea products (Moin-moin and Akara). Journal of Zoology Studies. 2016; 3(1): 35-38.
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