Integrated evaluation of cowpea (Vigna unguiculata (L.) Walp.) and maple pea (Pisum sativum var. arvense L.) spreads
Department of Food Technology, Faculty of Food Technology, Latvia University of Agriculture, 2 Liela Street, LV3001, Jelgava, Latvia *Correspondence: firstname.lastname@example.org
The aim of this research was to develop pea spreads using local legumes and complete integrated evaluation of the spreads to find the most suitable pea spreads for shelf-life investigation. A total of twelve pea spreads were made of ground re-hydrated cooked seeds of cowpeas (Vigna unguiculata (L.) Walp.) or maple peas (Pisum sativum var. arvense L.), to which salt, citric acid, oil and different spices were added. Standard analytical methods were employed to determine overall preference and physicochemical composition (protein, fibre, ash, pH, etc.) of spread samples. Principles of integrated evaluation were used to select the most suitable spreads for pea spread shelf-life investigation. The overall preference of cowpea and maple pea spread samples ranged from 2.8 to 4.9 with significant differences among spreads (P < 0.05). Physicochemical evaluation was completed with only sensory satisfactory samples. There were no significant differences in protein, ash and dry matter content among pea spread samples (P > 0.05). Pea spreads were good sources of total dietary fibre (10.72 to 14.81 g 100 g-1). Addition of spices had a significant impact on the lightness (L*) and firmness of pea spreads (P < 0.05). Cowpea spread with bruschetta spice (15.43) and maple pea spread with bruschetta spice (22.09) had the lowest integrated evaluation values among spreads from the same legume. It was concluded that shelf-life investigation should be completed with the most suitable spread (the lowest integrated evaluation value) and control sample, i.e., cowpea spread and maple spread with bruschetta spice and without spices.