Table 5.
Effect of unit operation of production on the tannin content in moin‐moin and akara a
| Material | Corresponding unit operation | Source of moin‐moin and akara | |||||||
|---|---|---|---|---|---|---|---|---|---|
| IT93K‐452‐1 | IT95K‐499s‐35 | IT97K‐568‐18 | Market sample (Ewa‐oloyin) | ||||||
| Tannin content (mg/100 g sample) | Contributory reduction capacityb (%) | Tannin content (mg/100 g sample) | Contributory reduction capacity (%) | Tannin content (mg/100 g sample) | Contributory reduction capacity (%) | Tannin content (mg/100 g sample) | Contributory reduction capacity (%) | ||
| Raw cowpea | – | 2219.4 ± 13.1c | – | 2009.3 ± 10.5d | – | 2342.8 ± 14.3b | – | 2411.4 ± 12.7a | – |
| Preliminary soaked cowpea | Preliminary soaking | 1866.2 ± 8.6c | 15.9 | 1812.7 ± 11.2d | 9.8 | 2053.7 ± 12.6b | 12.3 | 2114.8 ± 11.2a | 12.3 |
| Dehulled cowpea | Dehulling | 984.7 ± 6.4a | 39.7 | 884.5 ± 7.8c | 46.2 | 980.3 ± 7.8ab | 45.8 | 968.2 ± 9.8b | 47.6 |
| Second‐stage soaked cowpea | Second‐stage soaking | 804.5 ± 8.2b | 8.1 | 780.3 ± 5.5c | 5.2 | 788.9 ± 6.3c | 8.2 | 857.3 ± 6.1a | 4.6 |
| Paste | Wet milling | 513.6 ± 4.4c | 13.1 | 562.8 ± 3.2b | 10.8 | 567.4 ± 6.9b | 9.5 | 624.7 ± 7.3a | 9.7 |
| Moin‐moin | Steaming | 78.2 ± 3.1a | 19.6 | 66.9 ± 2.9bc | 24.7 | 71.7 ± 4.8ab | 21.2 | 62.4 ± 3.9c | 23.3 |
| Akara | Deep frying | 53.4 ± 2.5a | 20.7 | 54.8 ± 3.6a | 25.3 | 49.3 ± 3.2a | 22.1 | 41.5 ± 2.8b | 24.2 |
| Overall reduction in tannin content (%) |
Moinmoin = 96.4 Akara = 97.5 |
Moin‐moin = 96.7 Akara = 97.3 |
Moin‐moin = 97.0 Akara = 97.9 |
Moin‐moin = 97.5 Akara = 98.4 |
|||||
a
Results are mean values of data from three different households ± standard deviation. Mean value within the same row having the same letter are not significantly different at P ≤ 0.05.
b
Contributory reduction capacity (%) was calculated with respect to the initial tannin content in the raw cowpea.