Akara, deep‐fat fried cowpea paste, is a very popular snack and breakfast food in Africa. Traditional cowpea paste processed by wet‐milling of soaked, decorticated seeds exhibited excellent foaming ability, high water‐holding capacities (WHC), and low hardness value for akara. Intense dry‐milling that generated a fine flour adversely affected its functionality and akara‐making quality. Wet‐milling of hydrated cowpea meal significantly improved its foamability (as indicated by reduction in specific gravity) and WHC but showed only a marginal improvement in akara texture.
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Kethireddipalli et al. (2002) studied this question.
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