Akara-making characteristics of five US varieties of cowpeas (Vigna unguiculata)

Akara-making characteristics of five U.S. varieties of cowpea were determin ed, using a small-scale method developed based on 50 g dry seed starting ma terial. Blackeye, crowder, pinkeye, white acre and a new breeding line (whi te-eye) cowpeas were evaluated at three paste moisture contents (63, 65, 67 %). Blackeye cowpeas at 65% paste moisture served as the control. Ranges fo r color characteristics were: lightness (L*), 59.8 to 68.3 (control = 61.9) ; chroma (intensity), 34.6 to 41.4 (control = 38.3); hue angle (light brown ), 72.7 to 78.6 (control = 74.9); total color difference, 12.8 to 14.9 (con trol = 14.0). Akara ball hardness ranged from 9.7 to 18.9 N (control = 14.2 ). Ranges for other texture characteristics were: elasticity, 1.79 to 3.18 mm (control = 2.35); cohesiveness (ratio), 0.20 to 0.34 (control = 0.23); g umminess, 2.45 to 4.61 N (control = 3.23), and chewiness, 4.39 to 14.2 J x 10(-3) (control = 7.59). Each variety produced four to five balls per batch with weights ranging from 17.54 to 21.24 g (control = 21.06 g). Paste with overall handling characteristics (ease of dispensing, ease of ball formati on) and akara-making quality (shape of ball, appearance of ball surface) th e most like the control was the white-eye, while crowder was the least like the control.