Effect of Oil Types on the PhysioChemical and Organoleptic Qualities of Akara

Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara

Project / Seminar Material
Reference ID: PS-6239-TM

DEDICATION

This research material titled “Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Agricultural Engineering (AE), Book Authors and Profound Scholars of existing or related project material on “Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

ABSTRACT

Akara is a tasty snack enjoyed by different sections of the population.  This project investigated the effect of oil type on the sensory and chemical properties of akara produced from three different oil samples.  The cowpea samples were soaked, washed, dehulled, grind, mixed with ingredients, and fried in the various oil samples.  The results of sensory evaluation and proximate analysis indicate a level of significant difference, with WOW, XOX and YOY having the following results Protein 10.39a, 9.36b, 9.26b, fat: 22.72b, 27.85a, 26.56a, Ash: 1.86ac, 1.74bc, 2.06a, Fibre: 3.27a, 3.3a, 3.18a, moisture 50.33b, 51.76b, 7.33b respectively, also sample Wow showed the most significant difference amongst the samples on the basis of organoleptic property.

Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara

CHAPTER ONE

Introduction

1.0. Background Of The Study

The word Akara is Yoruba. In West Africa they call it Akara, in North West Africa and Ghana they call it Kose which is still Akara. Akara is called Akareje in Bahia and Brazil. Akara is “food” for the God’s. In Yoruba mythology and religion many deities and divinities eat Akara. Most of these deities are personified. Orisa Ibeje (goddess of twins) eats Akara, Ogun (god of Iron) eats Akara. Obatala (god of creation) eats Akara sangos (god of thunder) eats Akara. Olokun (goddess of the sea) eats Akara. Orunmiula (the custodian and the father of all divinities) eats Akara. Over 500 million West African eat Akara. Daily Akara is gluten free, dairy free and vegan friendly. The context of the sacred diet which Akara constitutes the ingredients most be pure. (www.tribaltastes.com).

Akara (Black eyed pea fritters) vigna-unguiculata, usually called cowpeas in English speaking Africa, also called China beans, and black eyed beans) are native to Asia, the middle East, and perhaps Africa. They were cultivated in the mediterranean region in ancient times, and have been grown all over Africa for centuries. In Western Africa they are used to make a batter from which fritters are made. These fritters (known as accra, akara, akla, binch akara, bean balls, kosai, koose, kose, koose and kwasi) are commonly prepared at home for breakfast, for snacks, or as an appetizer or side dish. They are also fast food, sold by vendors on the street in market places and at bus stations. The same recipe, with a very similar name is also known in the carribbean (www.congocookbook.com).

1.1. Aim And Objectives

AIM:

To assess the effect of oil types on the pysiochemical and sensory properties of fried bean balls (Akara).

Objectives:

To determine the physiochemcial properties of fried bean balls (akara) such as the

  • Crude fibre
  • Crude protein
  • Moisture
  • Carbohydrate
  • Ash
  • Fat

To determine the sensory quality of “akara” obtained from the use of PALM KERNEL OIL, GROUNDNUT OIL and SOYBEAN OIL in terms of the Colour, Aroma and Taste

1.2. Justification Of The Study

Although this research is a requirement for the award of higher national diploma, this study is also targeted at discovering the effects of different types of frying oil on the physiochemical properties of fried beans balls (a product which is usually or readily consumed by students as a tasty snack).

It also focuses on the prediction of the acceptability of the product based on the acceptance of that obtained from an oil type, which will eventually transform the economic life of the retail snack sellers.

It also intends to determine the health risk possibility on the part of the consumers of “akara” produced from an oil types.

1.3. Scope Of The Study

This work covers the processing of beans into processed beans cake. It also encircles the analyses of the products to investigate the physical, chemical and sensory properties (sensory appeal) of the products as a means to determining the type of oil which is best for making “akara”.

This work, however, does not encompass the investigation of the shelflife of the products it also does not involve scaling up of the composition of the bean slurry (ie extra addition of other ingredients apart form the conventional ones) to produce a new “akara” taste.

…

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

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