Asian Journal of Bio Science

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Utilization of Elite Cowpea [Vigna unguiculata (L.) Walp] Genotypes in the Preparation of Papad and Storage Study


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1 Department of Food Science and Nutrition, University of Agricultural Sciences, G.k.v.k., Bengaluru, Karnataka, India
     

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Potential of twelve elite cowpea [Vigna unguiculata (L.) Walp] genotypes were studied based on their good functional properties and sensory scores five (T-2, MS-5, MS-7, MS-6, C-152 (Control)) genotypes were selected and used in the preparation of cowpea papad. Papad making were studied for quality characteristics such as, water uptake (50 ml), pressing property (soft), total yield (ten), diameter of papad before and after frying (from 16-27.3 cm), expansion (3-5 %) and grand weight (55-85g). The correlation co-efficient (r) between functional properties and quality of papad characteristics were showed significant difference. Papad developed out of five cowpea genotypes MS-5 showed highest scores of 8.3, 8.4, 8.0, 7.5, 8.0, and 8.0 for appearance, texture, colour, taste, flavour, and overall acceptability, respectively and statistically there was a significant difference among the genotypes in sensory attributes. Shelf life study of Papad was done for three best rated (sensory scores) genotypes, viz., C-152, MS-5 and MS-6. Samples were drawn on zero, 30th and 60th days and analyzed for various sensory quality parameters and microbial counts viz., total bacteria, yeast and fungi were estimated for two month of storage period. Papads were well accepted even after storage period and microbial load was within the acceptability range.

Keywords

Cowpea Seeds, Quality Characteristics, Sensory Parameters, Microbial Study
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  • Utilization of Elite Cowpea [Vigna unguiculata (L.) Walp] Genotypes in the Preparation of Papad and Storage Study

Abstract Views: 343  |  PDF Views: 0

Authors

Deepa Teradal
Department of Food Science and Nutrition, University of Agricultural Sciences, G.k.v.k., Bengaluru, Karnataka, India
Usha Ravindra
Department of Food Science and Nutrition, University of Agricultural Sciences, G.k.v.k., Bengaluru, Karnataka, India

Abstract


Potential of twelve elite cowpea [Vigna unguiculata (L.) Walp] genotypes were studied based on their good functional properties and sensory scores five (T-2, MS-5, MS-7, MS-6, C-152 (Control)) genotypes were selected and used in the preparation of cowpea papad. Papad making were studied for quality characteristics such as, water uptake (50 ml), pressing property (soft), total yield (ten), diameter of papad before and after frying (from 16-27.3 cm), expansion (3-5 %) and grand weight (55-85g). The correlation co-efficient (r) between functional properties and quality of papad characteristics were showed significant difference. Papad developed out of five cowpea genotypes MS-5 showed highest scores of 8.3, 8.4, 8.0, 7.5, 8.0, and 8.0 for appearance, texture, colour, taste, flavour, and overall acceptability, respectively and statistically there was a significant difference among the genotypes in sensory attributes. Shelf life study of Papad was done for three best rated (sensory scores) genotypes, viz., C-152, MS-5 and MS-6. Samples were drawn on zero, 30th and 60th days and analyzed for various sensory quality parameters and microbial counts viz., total bacteria, yeast and fungi were estimated for two month of storage period. Papads were well accepted even after storage period and microbial load was within the acceptability range.

Keywords


Cowpea Seeds, Quality Characteristics, Sensory Parameters, Microbial Study

References