ARID ZONE JOURNAL OF ENGINEERING, TECHNOLOGY & ENVIRONMENT
AZOJETE - CIGR Section VI Special Issue:

Innovation & Technologies for Sustainable Agricultural Production & Food Sufficiency
AZOJETE, December, 2018. Vol. 14(SP.i4): 225-236

Published by the Faculty of Engineering, University of Maidiguri, Maidiguri, Nigeria.

Print ISSN: 1596-2490, Electronic ISSN: 2545-5818
www.azojete.com.ng

__________________________________
*Corresponding author e-mail address: nddyaviara@yahoo.com, jibolarufai@gmail.com

225

ORIGINAL RESEARCH ARTICLE

EMPIRICAL ANALYSIS OF TRADITIONAL AKARA FRYING PROCESS

N. A. Aviara1, M. O. Olarinde2, A. R. Nasirudeen3, D. Lasisi3, L. A. Balogun3, S. O. Ogundare³ and
F. O. Ogunsola3

1Department of Agricultural and Environmental Resources Engineering, University of Maiduguri, Maiduguri,
Nigeria

2Department of Agricultural and Environmental Engineering, University of Ibadan, Ibadan, Nigeria
3Department of Agricultural and Bio-Environmental Engineering, Oyo State College of Agriculture and

Technology, Igboora, Nigeria

ARTICLE INFORMATION

Received: October, 2018
Accepted: December, 2018

Keywords:
Empirical analysis
Traditional
Akara
Physical properties
Frying process

ABSTRACT
Akara results from frying of fermented batter which after frying gives a
dome –like shape, it has a brown crust and burnt material at the edges.
Information on the existence of a mechanical device with capability for
frying akara and carrying out turning operations appears to be very scarce.
An empirical analysis of the traditional akara frying process was carried
out in order to solve the above problem. The effect of different batter
concentration (11g/ml, 13g/ml and 17g/ml) and spoon diameter-depth
ratio (3.4.4.0,4.2) on the physical characteristics, frying time and frying rate
of akara was investigated. The physical characteristics which include crust
thickness, level of shrinkage, oil consumption, akara weight, density,
surface area and extent of burnt material formation. Data obtained were
subjected to statistical analysis using Excel and SPSS. The results showed
that crust thickness, level of shrinkage, oil consumption, and burnt
material increased with increase in concentration, frying time, weight,
density and surface area also increased with increase in concentration.
The result also indicates that crust thickness, level of shrinkage, oil
consumption, weight, density, surface area, burnt material, frying time,
decreases with increase in spoon diameter-depth ratio. Statistical analysis
of variance (ANOVA) showed that all the processing variation and their
interaction had significant effects on the physical characteristics of akara
at 1% of significance. The model yielded coefficients that enabled the
akara physical characteristics to be predicted with high coefficient of
determination.

©2018 Faculty of Engineering, University of Maiduguri, Nigeria. All rights reserved

1.0 Introduction
Akara (fried bean cake) is a popular food in Nigeria and other West African Countries (Ngoddy et al.,
1986; Henshaw and Lawal, 1993; Ekariko, 2005), and form part of diet for most ethnic groups in

http://www.azojete.com.ng
mailto:nddyaviara@yahoo.com
mailto:jibolarufai@gmail.com


Aviara, et al. Empirical analysis of traditional akara frying process. AZOJETE, 14(sp.i4):225-236. ISSN 1596-2490;
e-ISSN 2545-5818, www.azojete.com.ng

226

Nigeria. Nigerians usually eat it as breakfast with ogi, or lunch with gari or even dinner with eko.
Akara is a traditional African food made by deep frying cowpea paste that has been whipped and
seasoning with salt, pepper, onions and other optional ingredients. The outer crust of akara is crisp
and the interior is spongy like bread. It is considered to be the most commonly consumed cowpea
based food in West Africa (Henshaw & Lawal, 1993;Asare et al., 2013). Akara is made mainly from
cowpea and other sources like maize―Monsa‖.It can be fried with vegetable oil, palm oil, and other
edible oils. It is a staple food which mostly consumed in Nigeria and other West African countries
including Ghana, Togo, Benin, Mali and Gambia. Akara is prepared mainly for sale and consumption
for breakfast and snacks. Akara is a popular recipe in Nigeria but its production depends on the
different effects on the physical characteristics of Akara such as its sphericity, thickness, diameters in
terms oflength, volume and volumetric index as well as its weight (Steinkraus, 1994); Akara is a
deep-fat fried ball prepared from whipped cowpea paste, flavoured with pepper, onion and salt
(McWatters, 1983; Olapade et al., 2004). Whipping of the paste is usually done prior to the addition
of other ingredients to incorporate air and enhance the formation of stable foam (Ngoddy, et al.,
1986; Hung and McWatters 1990). The paste obtained through milling dehulled and cleaned
cowpea seeds can be processed into moin moin and akara by steaming or deep-fat frying of the
paste respectively (McWatters, 1983). Akara is the most common cowpea-based product in West
Africa (Reber, 1983), which makes it contribution to diet particularly significant.

Blending and whipping are important steps in processing of cowpea into akara. Blending clearly aids
in reducing the particle size of paste to a more acceptable level and thus aiding in better
distribution of moisture. Whipping incorporates air into paste, thus making it foam and giving it
good dispensing properties and frying qualities (Mbofung et al., 2002). Cowpea is a good source of
protein in the tropics with the seed containing appreciable amounts of lysine and tryptophan but is
deficient in methionine and cystiene when compared to animal protein. The crop therefore plays a
critical role in the lives of millions of people in Africa and other parts of the developing world, where
it is a major source of dietary protein that nutritionally complements staple low-protein cereal and
tuber crops. It is also a valuable and dependable commodity that produces income for farmers and
traders (Singh et al., 2002; Langyintuo et al., 2003).A lot of researches has been conducted on other
products such as turkey, chicken, and doughnut but not much has been carried out on Akara
processing and production, hence the study aimed at studying the empirical analysis of traditional
akara frying process.

2.0 Materials and Methods
2.1 Preparation of Akara
Cowpea was sourced locally at Bodija market in Ibadan, Oyo State. 650 g weight of cowpea was
soaked inside a container for five minutes, then the soaked cowpea was dehulled traditionally using
hands by rubbing it between two palms. It was then cleaned by separating the coat from the grains.
320 g weight of onions and peppers were mixed with cleaned cowpea and the mixture was then
milled. After milling, the viscosity of batter was taken at 11g/ml, 13g/ml and 17g/ml by adding
different quantity of water. 1250 ml volume of oil was poured inside a frying pan and placed on fire.
The frying was conducted at three different spoon diameters–depths. The frying time were obtained
by the addition of time of first turning of akara ball with the time of second turning. The oil

http://www.azojete.com.ng


Arid Zone Journal of Engineering, Technology and Environment, December, 2018; Vol. 14(sp.i4):225-236. ISSN 1596-2490;
e-ISSN 2545-5818; www.azojete.com.ng

227

temperature before frying was noted as well as oil consumed by akara ball was determined. The
experiment was repeated five times.

Figure 1: Frying of akara ball Figure 2: Akara ball inside the net after frying for cooling

2.2 Determination of physical characteristics
2.2.1 Viscosity
Three different sizes of spoon were used with three levels of viscosity at 11g/ml, 13g/ml, and 17g/ml
of butter viscosity respectively.

Viscosity or concentration were expressed as
c = �

�
(1)

Where, m = mass of batter (g)
v = volume of batter (ml)
c = viscosity or concentration (g/ml) of batter

2.2.2 Frying time (Ft)
The time of frying with size was calculated by adding the time of first turning with the time of
second turning

�� = ��� � ��t (2)
Where, Ft= Frying time (seconds)

Ft1 = Time of first turning (seconds)
Ft2 = Time of second turning (seconds)

2.2.3 Diameter-depth ratio
This is the ratio of the diameter of spoon (in mm) to the depth of spoon (in mm)

Dd = ��
��

(3)
Where, Dd = diameter – depth ratio

SD = diameter of spoon (mm)
Sd = depth of spoon (mm)

2.2.4 Crust thickness
The crust thickness of akara ball was obtained by the use of vernier caliper. It is measured in mm

2.2.5 Level of shrinkage
The levels of shrinkage were calculated using the expression.

�� = �� - �� (4)
where, ��= Level of shrinkage (mm)

file:///C:/Users/user/Downloads/azojete143/www.azojete.com.ng


Aviara, et al. Empirical analysis of traditional akara frying process. AZOJETE, 14(sp.i4):225-236. ISSN 1596-2490;
e-ISSN 2545-5818, www.azojete.com.ng

228

��= volume of spoon (ml)
��= weight of akara(g)

Weight of akara ball Each weight of akara ball was obtained by weighing each akara ball on an
electric weighing balance.

2.2.6 Density of akara ball
The density of akara ball were expressed as

D = ��
��

(5)
Where, D = density of akara ball (g/ml)

Mw = Weight of akara ball (g)
Vp = Volume of akara ball (ml)

2.2.7 Surface area of akara (cm2)
The surface area of each akara ball was obtained using the method of coating. This method of
cooking was wrapping of akara ball with foil paper and cut off the excess paper. Then, the foil paper
was removed from akara ball and spread on a graph sheet. The shape of the foil paper on the graph
sheet was traced and the surface area of akarawas obtained by counting the numbers of square
occupied by foil paper.

2.2.8 The extent of burnt material formation
The extent of burnt material formation was obtained by the use of vernier caliper. It is measured in
mm.

2.2.9 Oil Consumption (ml)
The volume of oil consumed by akara ball were obtained by measuring the initial volume of oil
before frying and final volume of oil after frying

�� � �� −�� (6)
Where, �� = Oil consumption (ml)

� � = Initial volume of oil before frying (ml)
�� = final volume of oil after frying (ml)

Note – Neglect the volume of oil evaporated or sublimed by heat.

2.3 Data Analysis
The results obtained were analysed and evaluated using Turkey and Duncan Multiple Analysis of
Variance, as well as multiple regression models.Data analysis were used to determine the variation
of physical characteristics of akara ball and frying parameters such as frying time, frying rate, density,
oil consumption, level of shrinkage, crust thickness, weight, extent of burnt material and surface
area at three different levels of batter viscosity and three spoon diameter-depth respectively.

3.0 Results and Discussion
The result of frying parameters and physical characteristics determined for each batter
concentration at different spoon sizes are presented in Tables 1, 2, and 3 respectively.
From Table 1, it can be seen that the shortest frying time for concentration of 11 g/ml was obtained
at spoon size A having pan diameter-depth ratio of 4:2 and the longest frying time was obtained at

http://www.azojete.com.ng


Arid Zone Journal of Engineering, Technology and Environment, December, 2018; Vol. 14(sp.i4):225-236. ISSN 1596-2490;
e-ISSN 2545-5818; www.azojete.com.ng

229

spoon size C having light spoon diameter-depth ratio of 3.4. Similar observations were obtained for
the frying time when batter concentrations were 13 g/ml and 17 g/ml respectively (Table 2 and 3).

Table 1: Akara physical characteristics, frying time and frying rate for different spoon size at batter
concentration of 11g/ml.
S/N Measured Parameters Spoon size A Spoon size B Spoon size C
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16

Spoon depth (mm)
Spoon diameter (mm)
Spoon diameter depth ratio
Crust thickness (mm)
Extent of burnt material formation(mm)
Level of shrinkage
Oil consumption (ml)
Oil temperature (0C)
Time of 1st turning (sec)
Time from 1st turning to 2nd turning (sec)
Frying time (sec)
Spoon volume (ml)
Variation of akara weight (kg)
Density (kg/ml)
Frying rate (no/hr)
Surface area (cm2)

13
55
4.2
1.9
1.8
4.6
6.9
205
240
231
471
35
0.056
0.00054
180
36

15
60
4.0
2.0
1.6
4.8
7.6
198
245
241
486
40
0.051
0.00057
156
43

20
68
3.4
2.1
1.7
5.0
8.0
204
253
238
491
42
0.065
0.00061
120
45

3.1 Observable phenomena that occur during frying of akara
The first observed phenomenon after pouring the batter into the frying pan is rapid evaporation of
water from the surface of the batter because of the high temperature of the frying oil and there was
little reduction in temperature. There was a puffing (bubble like) at the top of akara because of loss
of moisture. After that, due to the loss of moisture from the batter by hot oil and oil uptake by
batter due to high temperature, crust was started to develop at the edges of akara. After the first
turning of akara (1st turning) akara was swelled up and then gradually shrunk down due to loss of
moisture and gradual increase in frying temperature. Burnt material started to develop at the ring of
akara which indicates that akara is ready. Sequences of events that take place during the frying of
mass:
(a) Rapid evaporation of water from the batter by hot oil and oil uptake by batter due to high
temperature
(b) Formation of crust
(c) Swelling
(d) Shrinkage
(e) Burnt material formation.

file:///C:/Users/user/Downloads/azojete143/www.azojete.com.ng


Aviara, et al. Empirical analysis of traditional akara frying process. AZOJETE, 14(sp.i4):225-236. ISSN 1596-2490;
e-ISSN 2545-5818, www.azojete.com.ng

230

Table 2: Akara physical characteristics, frying time and frying rate for different spoon size at batter
concentration of 13g/ml
S/N Measured Parameters Spoon size

A
Spoon size

B
Spoon size

C
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16

Spoon depth (mm)
Spoon diameter (mm)
Spoon diameter depth ratio
Crust thickness (mm)
Extent of burnt material formation (mm)
Level of shrinkage
Oil consumption (ml)
Oil temperature (0C)
Time of 1st turning (sec)
Time from 1st turning to 2nd turning (sec)
Frying time (sec)
Spoon volume (ml)
Variation of akara weight (kg)
Density (kg/ml)
Frying rate (no/hr)
Surface area (cm2)

13
55
4.2
1.8
1.7
4.4
6.5
202
241
232
473
35
0.054
0.00055
178
34

15
60
4.0
2.1
1.5
4.6
7.3
200
243
246
489
40
0.053
0.00058
161
40

20
68
3.4
2.3
1.8
4.9
8.1
204
249
261
510
42
0.068
0.00064
130
42

Table 3: Akara physical characteristics, frying time and frying rate for different spoon size at batter
concentration of 17g/ml
S/N Measured Parameters Spoon size A Spoon size B Spoon size C
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16

Spoon depth (mm)
Spoon diameter (mm)
Spoon diameter depth ratio
Crust thickness (mm)
Extent of burnt material formation (mm)
Level of shrinkage
Oil consumption (ml)
Oil temperature (0C)
Time of 1st turning (sec)
Time from 1st turning to 2nd turning (sec)
Frying time (sec)
Spoon volume (ml)
Variation of akara weight (kg)
Density (kg/ml)
Frying rate (no/hr)
Surface area (cm2)

13
55
4.2
1.7
1.6
4.2
6.6
201
240
230
470
35
0.053
0.00049
172
35

15
60
4.0
2.0
1.5
4.3
7.4
210
245
241
486
40
0.056
0.00056
164
42

20
68
3.4
2.1
1.7
4.5
8.2
215
259
260
519
42
0.064
0.00063
136
44

http://www.azojete.com.ng


Arid Zone Journal of Engineering, Technology and Environment, December, 2018; Vol. 14(sp.i4):225-236. ISSN 1596-2490;
e-ISSN 2545-5818; www.azojete.com.ng

231

Table 4: Result of ANOVA on the crust thickness of akara
Source Type III Sum of Squares Df Mean Square F Sig.

Corrected Model 13.260a 8 1.658 23.47 0.000
Intercept 145.622 1 145.622 1642.52 0.002
Dp 8.330 3 2.777 72.154 0.000
C .110 2 .055 9.462 0.000
Dp * C .050 3 .017 2.341 0.025
Error .031 18 .000
Total 151.980 27
Corrected Total 13.260 26
R Squared = 0.894 (Adjusted R Squared = 0.850)

3.2 Crust thickness
The relationship between crust thicknesses, spoon diameter depth ratio and akara concentration
could be adequately expressed using multiple regression models presented as:

CT � 0.952 − 2.447Dp − 0.062C � 0.173DPC − 0.474Dp2 � 0.011C2, R2 � 0.994 (7)

Where:
CT = crust thickness in mm,
C = concentration in g/ml,
Dp = Diameter depth ratio

A t-test of coefficient shows that the constants Dp, C, DPC, Dp² and C² terms made 99.4% significant
contributions to the predictive capacity of the equation. In a similar vein, the ANOVA results show
thatDp, C and DPC had statistical significant effect on crust thickness at 99.4% (Table 4). This implies
that the crust thickness obtained at different diameter-depth ratio and concentrations are
significantly different.

3.3 Level of shrinkage
The relationship between level of shrinkage, spoon diameter depth ratio and akara concentration
could be adequately expressed using multiple regression models presented as:

SH = 6.316 – 0.514Dp - 0.226C + 0.047DPC – 0.019DP² + 0.003C², R² = 0.968 (8)

Where:
SH = level of shrinkage in mm,
C = concentration in g/ml,
Dp = Diameter depth ratio

A t-test of coefficient shows that the constants Dp, C, and Dp² term made 96.8% significant
contributions to the predictive capacity of the equation. Similarly, the result of ANOVA shows that
Dp, C and DPC had statistical significant effect on SH (level of shrinkage) at 99.4% (Table 5). This
implies that the level of shrinkage obtained at different diameter-depth ratio and concentrations are
significantly different.

file:///C:/Users/user/Downloads/azojete143/www.azojete.com.ng


Aviara, et al. Empirical analysis of traditional akara frying process. AZOJETE, 14(sp.i4):225-236. ISSN 1596-2490;
e-ISSN 2545-5818, www.azojete.com.ng

232

Table 5: Result of ANOVA on the level of shrinkage of akara
Source Type III Sum of Squares Df Mean Square F Sig.
Corrected Model 1.767a 8 .221 12.58 0.000
Intercept 524.273 1 524.273 28953.61 0.000
Dp 9.740 3 3.247 51.642 0.000
C 1.420 2 .510 2.306 0.011
Dp * C .020 3 .007 1.432 0.000
Error .000 18 .000
Total 570.330 27
Corrected Total 1.767 26
R Squared = 0.968 (Adjusted R Squared = 0.961)

3.4 Frying time
The relationship between frying times, spoon diameter depth ratio and akara concentration could
be adequately expressed using multiple regression models presented as:

TF = 478.315 - 113.270Dp +1.624C + 9.111DPC -17.406DP² + 1.079C², R² = 0.950 (9)

Where:
TF = frying time (sec),
C = concentration in g/ml,
Dp = Diameter depth ratio

A t-test of coefficient shows that the constants Dp, C, DPC, Dp² and C² term made 95.0% significant
contributions to the predictive capacity of the equation. In a similar vein, the ANOVA results show
that Dp, C and DPC had statistical significant effect on frying times at 95.0% (Table 6). This implies
that the frying time obtained at different diameter-depth ratio and concentrations are significantly
different.

Table 6: Result of ANOVA on the frying times of akara
Source Type III Sum of Squares Df Mean Square F Sig.
Corrected Model 6900.000a 8 862.500 751.23 0.000
Intercept 5955029.894 1 5955029.894 216421.24 0.000
Dp 5645.000 3 1881.667 263.82 0.007
C 428.500 2 214.250 126.19 0.000
Dp * C 817.000 3 272.333 78.32 0.018
Error 238.06 18 .196
Total 6445575.000 27
Corrected Total 6900.000 26
R Squared = 0.950 (Adjusted R Squared = 0.938)

3.5 Oil consumption
The relationship between oil consumption, spoon diameter depth ratio and akara concentration
could be adequately expressed using multiple regression models presented as:

OC = 10.498 - 3.743Dp -0.097C + 0.344DPC - 0.755DP² + 0.017C², R² = 0.985 (10)

http://www.azojete.com.ng


Arid Zone Journal of Engineering, Technology and Environment, December, 2018; Vol. 14(sp.i4):225-236. ISSN 1596-2490;
e-ISSN 2545-5818; www.azojete.com.ng

233

Where:
OC = oil consumption in ml,
C = concentration in g/ml,
Dp = Diameter depth ratio

A t-test of coefficient shows that the constants Dp, C, DPC, Dp² and C² term made 98.5% significant
contributions to the predictive capacity of the equation. In a similar vein, the ANOVA results show
that Dp, C and DPC had statistical significant effect on oil consumption at 98.5% (Table 7). This
implies that the oil consumption obtained at different diameter-depth ratio and concentrations are
significantly different.Results show that the diameter-depth ratio of 3.4 is statistically higher that
diameter-depth ratio of 4.0 and significantly lower than diameter depth ratio of 4.8.

Table 7: Result of ANOVA on the oil consumption of akara
Source Type III Sum of Squares df Mean Square F Sig.

Corrected Model 9.720a 8 1.215 7.154 0.021
Intercept 1337.859 1 1337.859 3251.72 0.000
Dp 9.290 3 3.097 1.843 0.001
C .085 2 .043 .721 0.000
Dp * C .250 3 .083 .284 0.000
Error .000 18 .000
Total 1488.240 27
Corrected Total 9.720 26
R Squared = 0.985 (Adjusted R Squared = 0.981)

3.5 Density
The relationship between variation of density, spoon diameter depth ratio and akara concentration
could be adequately expressed using multiple regression models presented as:

D = 0.001 + 0.000Dp - 1.476E-005C - 3.146E-005DPC - 6.533E-005DP² + 3.035E-006C²,
R² = 0.993 (11)

Where:
D = Density kg/ml,
C = concentration in g/ml,
Dp = Diameter depth ratio

A t-test of coefficient shows that the constants Dp, C, DPC, Dp² and C² term made 99.3% significant
contributions to the predictive capacity of the equation. In a similar vein, the ANOVA results show
that Dp, C and DPC had statistical significant effect on density of akara 99.3% (Table 8). This implies
that the density obtained at different diameter-depth ration and concentrations are significantly
different.

file:///C:/Users/user/Downloads/azojete143/www.azojete.com.ng


Aviara, et al. Empirical analysis of traditional akara frying process. AZOJETE, 14(sp.i4):225-236. ISSN 1596-2490;
e-ISSN 2545-5818, www.azojete.com.ng

234

Table 8: Result of ANOVA on density and spoon diameter ratio on akara concentrations
Source Type III Sum

of Squares
Df Mean Square F Sig.

Corrected Model 5.347E-008a 8 6.683E-009 124.896 .000
Intercept 8.142E-006 1 8.142E-006 42631.052 .000
Dp 4.567E-008 3 1.522E-008 326.289 .007
C 2.025E-009 2 1.012E-009 62.324 .000
Dp * C 3.725E-009 3 1.242E-009 1.231 .617
Error .000 18 .000
Total 8.963E-006 27
Corrected Total 5.347E-008 26
a. R Squared = 0.993 (Adjusted R Squared = 0.986)

3.6 Surface area
The relationship between variation of surface area, spoon diameter depth ratio and akara
concentration could be adequately expressed using multiple regression models presented as:

D = 107.675 - 33.638Dp - 0.413C + 3.674DPC - 9.723DP² - 0.033C², R² = 0.939 (12)

Where:
SA = surface area in cm²,
C = concentration in g/ml,
Dp = Diameter depth ratio

A t-test of coefficient shows that the constants Dp, C, DPC, Dp² and C² term made 93.9% significant
contributions to the predictive capacity of the equation. In a similar vein, the ANOVA results show
that Dp, C and DPC had statistical significant effect on surface area at 93.9% (Table 9). This implies
that the surface area obtained at different diameter-depth ratio and concentrations are significantly
different.

Table 9: Result of ANOVA on surface area in cm²
Source Type III Sum of Squares Df Mean Square F Sig.
Corrected Model 404.667a 8 50.583 196.73 .000
Intercept 39042.300 1 39042.300 24518.68 .000
Dp 372.000 3 124.000 172.81 .000
C 29.500 2 14.750 10.065 .000
Dp * C .000 3 .000 .004 .000
Error .000 18 .000
Total 43845.000 27
Corrected Total 404.667 26
R Squared = 0.993 (Adjusted R Squared = 0.986)

http://www.azojete.com.ng


Arid Zone Journal of Engineering, Technology and Environment, December, 2018; Vol. 14(sp.i4):225-236. ISSN 1596-2490;
e-ISSN 2545-5818; www.azojete.com.ng

235

3.7 Burnt materials
The relationship between burnt materials, spoon diameter depth ratio and akara concentration
could be adequately expressed using multiple regression models presented as:

D = 2.061+1.078Dp - 0.073C –0.147DPC +0458DP² +0.009C², R² = 0.929. (13)

Where:
BM = extent of burnt materials in mm,
C = concentration in g/ml,
Dp = Diameter depth ratio
A t-test of coefficient shows that the constants Dp, C, DPC, Dp² and C² term made 92.9% significant
contributions to the predictive capacity of the equation. In a similar vein, the ANOVA results show
that Dp, C and DPC had statistical significant effect on burnt materials at 92.9% (Table 10). This
implies that the burnt materials obtained at different diameter-depth ration and concentrations are
significantly different.

Table 10: Result of ANOVA on the variation of burnt materials on akara concentrations
Source Type III Sum

of Squares
Df Mean Square F Sig.

Corrected Model .307a 8 .038 15.921 .000
Intercept 69.713 1 69.713 2689.387 .000
Dp .208 3 .069 48.696 .000
C .047 2 .024 53.294 .000
Dp * C .052 3 .017 2.82 .107
Error .170 18 1.070
Total 74.310 27
Corrected Total .307 26
R Squared = 0.993 (Adjusted R Squared = 0.986)

4.0 Conclusion
The evaluation of frying parameters and physical characteristics using the traditional frying method
for different pan diameter-depth ratio and batter concentration revealed the following:
Crust thickness, level of shrinkage, oil consumption and burnt material increased with increase in
concentration. Frying time, weight, density and surface area also increases with increase in
concentration. Crust thickness, frying time, weight, density, surface area and oil consumption
decreased with increase in diameter-depth ratio.

References
Asare, AT., Agbemafle, R., Adukpo, GE., Diabor, E. and Adamtey, KA. 2013. Assessment of functional

properties and Nutritional composition of some cowpea (Vigna unguiculata L.) genotype in
Ghana. ARPN Journal of Agricultural and Biological Science. 8: 465-469.

Ekariko, P. 2005. Akara: The Fast Food with a Painstaking Preparation. Afrique 16:14.
Henshaw, FO., Lawal, SA. 1993. effects of processing methods on the functional properties of

cowpea flour. Journal of Tropical science 33: 377 – 385.

file:///C:/Users/user/Downloads/azojete143/www.azojete.com.ng


Aviara, et al. Empirical analysis of traditional akara frying process. AZOJETE, 14(sp.i4):225-236. ISSN 1596-2490;
e-ISSN 2545-5818, www.azojete.com.ng

236

Hung, YC., McWatters, KH. 1990. Effect of holding time on the functionality of cowpea paste and
quality of “aka- ra”. Journal of Food Science, 55(2):558-559.

Langyintuo, AS., Lowenberg-DeBoer, J., Faye, M., Lam- bert, D., Ibro, G., Moussa, B., Kergna, A.,
Kushwaha, S., Musa, S., Ntoukam, G. (2003). Cowpea supply and demand in West Africa. Field
Crops Research 82:215–231.

Mbofung, CMF., Njintang, YN., Waldron, KW. 2002. Functional properties of cowpea-soy-dry red
beans composite flour paste and sensorial characteristics of akara (deep fat fried food): effect of
whipping conditions, pH, temperature and salt concentration. Journal of Food Engineering 54,
207-214.

Mc Watters, KH. 1983. Compositional, Physical and Chemical Characteristics of akara processed from
cowpea paste prepared from cowpea paste and Nigeria cowpea flour Cereal Chemistry 60(5):
333-336.

Ngoddy, PO., Enwere, NJ. and Onuorah, VT. 1986. Cowpea flour performance in”akara” and
“moinmoin” prepa- ration. Tropical Science 26:101-109.

Olapade, AA., Ugokwe, PU., Ozumba, AU., Solomon, HM., Olatunji, O. and Adelaja, SO. (2004).
Physico-Chemical Properties of Premixes for Preparation of “Akara”. Nigerian Food Journal (22):
54-59.

Reber, EF., Eboh, L., Aladeselu, A., Brown, WA. and Marshall DD. 1983. Development of high-protein
low-cost Nigerian foods. Journal of Food Science. 48:217.

Singh, BB., Ehlers, JD., Sharma, B., Freire, Filho FR. 2002. Recent progress in cowpea breeding. In:
Fatokun CA, Tarawali SA, Singh BB, Kormawa PM, Tamo M (eds) Challenges and Opportunities
for Enhancing Sustainable Cowpea Production. International Institute of Tropical Agriculture,
Ibadan, Nigeria, pp 22–4

Steinkraus, KH. 1994. National significance of fermented foods. Food Research International, 27:
259-267.

http://www.azojete.com.ng