Rheological study of cowpea puree ‘adowè’ and the influence of saliva on the puree viscosity

Ekoué Teko, Komla Ako, Alireza Yousefi, Claire D. Munialo, Elolo Osseyi

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)
29 Downloads (Pure)


The traditional preparation of adowè is laborious, time, water, and fuel consuming and this has resulted in a decline in its consumption. We investigated the characteristics of adowè where powder-based products were used to formulate the traditional puree as a means of reducing the cost of the dish. In the absence of additional salt, the cooking of cowpea seeds was characterised by two activation energy domains from the swelling kinetics below and above 60 °C ± 5 °C of ≈15.30 and ≈28.35 kJ mol−1, respectively. Decorticated seeds were completely cooked after ≈60 min at 95 °C and the puree of 31% ± 2% (w/w) exhibited an apparent viscosity of ≈6 kPa s at ≈0.1 s−1 and 23 °C, as determined by the back extrusion method. The purees exhibited a shear-thinning flow, time decreasing viscosity at constant shear rate, and a partially recoverable capacity. At a shear rate of 50 s−1 and for a shearing time of 80 s, the viscosity increased sharply by a factor 200 as the concentration was increased from 12% to 20% (w/w) by a factor 1.67. In the presence of saliva, the viscosity was shown to remarkably decline with a greater impact for concentrations ≈15% (w/w).

Original languageEnglish
Pages (from-to)3098-3105
Number of pages8
JournalInternational Journal of Food Science and Technology
Issue number5
Early online date21 Feb 2022
Publication statusPublished - May 2022

Bibliographical note

This is the peer reviewed version of the following article: [Teko, E, Ako, K, Yousefi, A, Munialo, CD & Osseyi, E 2022, 'Rheological study of cowpea puree ‘adowè’ and the influence of saliva on the puree viscosity', International Journal of Food Science and Technology, vol. 57, no. 5, pp. 3098-3105.], which has been published in final form at [https://doi.org/10.1111/ijfs.15640]. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. This article may not be enhanced, enriched or otherwise transformed into a derivative work, without express permission from Wiley or by statutory rights under applicable legislation. Copyright notices must not be removed, obscured or modified. The article must be linked to Wiley’s version of record on Wiley Online Library and any embedding, framing or otherwise making available the article or pages thereof by third parties from platforms, services and websites other than Wiley Online Library must be prohibited.

This document is the author’s post-print version, incorporating any revisions agreed during the peer-review process. Some differences between the published version and this version may remain and you are advised to consult the published version if you wish to cite from it.

Publisher Copyright:
© 2022 Institute of Food Science and Technology


  • Cooking activation energy
  • cowpeas paste
  • dysphagia
  • swelling
  • textures
  • thixotropy

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering


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