Effect of Tempering and Drying on Selected Functional Properties of Cowpea Flour During akara and Moin-moin Preparations

Large black eye cowpea seed were wetted to raise the temperature to 36% moisture content, equilibrated for 2 hours and dried at temperatures of 30, 60, 70, 80, 90, 110 and 120 0C, milled into flour of different particle sizes and used for moin-moin and akara preparation.