Functional, Nutritional, Mycological, and Akara‐making Properties of Stored Cowpea Meal

Cowpea meal was packaged in high‐density polyethylene bags, stored at ‐18 °C, 21 °C/55% RH, 37 °C/55% RH, and evaluated at 0, 4, 8, 12, 18, and 24 mo for functional, nutritional, mycological, and akara‐making properties. Moisture content of meal varied no more than 0.5% and there were no marked changes in yeast and mold populations. Meal stored at ‐18 and 21 °C retained color, foam capacity, and akara‐making quality for 24 mo. Overall, storage of cowpea meal at 37 °C was detrimental to its foaming characteristics, a key measure of performance in akara‐making. A decline in protein solubility was also observed in the 37 °C samples.