Effect of preparation practices and the cowpea cultivar Vigna unguiculata L.Walp on the quality and content of myo-inositol phosphate in akara (fried bean paste)

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dc.creatorWalison Fabio ROGÉRIO
dc.creatorRalf GREINER
dc.creatorItaciara Larroza NUNES
dc.creatorSabrina FEITOSA
dc.creatorDalva Maria da Nóbrega FURTUNATO
dc.creatorDeusdélia Teixeira de ALMEIDA
dc.date2014
dc.date.accessioned2026-07-07T04:18:59Z
dc.descriptionAkara is one of Brazil’s national treasures prepared from cowpea (Vigna unguiculata L.Walp), grated onions and salt and deep-fried in crude palm oil. The results of this study on akara preparation methods showed that, in general, cowpeas were soaked for up 3 hours at room temperature, and the seed coats were then removed. The akara makers preferred the olho de pombo cultivar, because of its cream hue, or the macassar cultivar because it produces a crispier paste. The seeds purchased from street markets had lower ranges of InsP6, InsP5, and InsP4 (1.03-7.62 μmol.g–1; 0.14-1.31 μmol.g–1; and 0.0-0.10 μmol.g–1, respectively) than both the paste and akara (6.72-19.24 μmol.g–1; 1.29-4.57 μmol.g–1; 0.0-0.76 μmol.g–1; 3.31-13.71 μmol.g–1; 0.0-4.48 μmol.g–1; and 0.0-1.32 μmol.g–1). These results suggest that other beans or cowpea varieties have been used in the preparation of akara and that the phytate levels do not affect its nutritional quality.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940095004
dc.identifier.urihttp://hdl.handle.net/123456789/457581
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.2 Vol.34
dc.subjectAgrociencias
dc.titleEffect of preparation practices and the cowpea cultivar Vigna unguiculata L.Walp on the quality and content of myo-inositol phosphate in akara (fried bean paste)
dc.typeartículo científico

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