Foam-mat drying of cowpea (Vigna unguiculata) using glyceryl monostearate and egg albumin as foaming agents

Foam-mat drying of cowpea using glyceryl monostearate (GMS) and egg albumin (EG) as foaming agents was investigated. GMS and EG were incorporated into cowpea paste (22%, 25% and 28% total solids) at 2.5, 5.0, 7.5, 10.0, 12.5 and 15% (w/w), and whipped for 3, 6, 9, 12, 15, 18 and 21 min, maintaining 15, 25 and 35 degreesC foaming temperatures. Foam density was measured and expressed in g/cm(3). Cowpea foams were dried at 60 degreesC (Twb, wet bulb temperature 35 degreesC) for 48 min. Sensory attributes of akara produced from fresh and reconstituted pastes were evaluated. Generally, foam density decreased with increased concentrations of GMS and EG in cowpea paste. Foam density decreased with decrease in total solids of cowpea paste. Minimum foam densities were obtained in cowpea foams with GMS and EG after 9 and 21 min of whipping, respectively. EG-stabilized foams were unstable for drying. Sensory evaluation showed no significant difference (P>0.05, 0.01) in the quality attributes of akara produced from fresh and reconstituted GMS-stabilized cowpea powders.