Development of a flavored spread from cowpea vegetable paste

Abstract

In the food industry, the use of legumes is common, due to their low costs and high protein content. Spreadable products are widely consumed, but they have a high cholesterol content. Therefore, it is important to have a spread that is low in fat and beneficial for health. The aim of the work was to obtain a flavored spreadable product based on cowpea vegetable paste. A mixture design was carried out varying paste, oil and water, subjecting the experimental runs to a stability test by centrifugation. To the most stable variant was flavored and carried out their chemical characterization, physics, microbiological and sensory. A product was obtained with 68 % Cowpea bean paste, 20 % vegetable oil and 12 % water, with acidity values: 0,3 %; chlorides: 1,9 %; humidity: 63,23 %; good hygienic sanitary quality, very good sensory quality and the level of pleasure was of “I like it” in the population acceptance test.