Potential of Cowpea (Vigna Unguiculata L. Walp) in Tofu Production
SALUKAG
Volume 1, Issue 1, 2023
Page 127-141
ISSN: 1665-8391
PDF
Potential of Cowpea (Vigna Unguiculata L. Walp) in Tofu Production
Shalimar G. Manuel
Department of Education – Schools Division of Ilocos Sur
Abstract: Cowpea is one of the promising substitutes to chickpea and soybean as a plant-based protein food. This study evaluated the sensory characteristics of cowpea and its potential as tofu. It is an experimental research using the Completely Randomized Design to give each experimental unit the same chance of receiving any one treatment and treatment accurately detect similarity and differences between the treatments. The study was done simultaneously to eradicate and correct possible errors that were encountered. There 50 respondents composed of five(5) food experts, 20 TLE teachers, one(1) tofu maker, and 29 consumers who performed the sensory evaluation of the product. Results indicate that cowpea tofu is safe for human consumption. Cowpea and chickpea containing 50% of each level is very much acceptable and cowpea with 100% level is very acceptable. The nutritional quality of the chickpea – cowpea tofu was enhanced as supplementation increases the crude protein and carbohydrates and lower the crude fat content. The shelf life of cowpea – chickpea tofu was one day at room temperature. The substitution of 50% cowpea and 50% chickpea in tofu making attained the second highest return of investment. It is then recommended that during the processing of cowpea, it should be blanched to eliminate the strong bean smell that affects the aroma of the cowpea before blending. It is recommended that future studies may include the utilization of cowpea as replacement to meat as plant-based protein food.
| Received: Feb. 20, 2023 | Revised: March 1, 2023 | Accepted: April 27, 2023 |
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