Effect of Adding Different Concentrations of Cowpea Vigna unguiculata (L.) on Physicochemical and Sensory Properties of Chicken Mortadella

Four chicken mortadella were prepared: C (control), M1, M2 and M3 by addition of 10%, 15%, and 20% of minced cowpea, respectively). The effect of adding minced cowpea on the physical, chemical, microbial, and sensory evaluation of mortadella had been studied. Results revealed that there were significant differences in fat, carbohydrates, and ash percentages in the mortadella. The fat percentage was gradually decreased from 15.13 % in the control group to 11.03 % in M3. Carbohydrate and ash were increased from 3.94, 2.53 % in the control group to 7.14, and 2.76 % in M3 respectively according to the increase of cowpea in the mortadella. Protein and moisture were increased with no significant difference in all mortadella examined. Water holding capacity was increased significantly by adding minced cowpea. Microbial load test revealed that there was an obvious decrease in total bacterial count and Escherichia coli with an increase of cowpea in the mortadella. For sensory evaluation there were significant differences in some characteristics between control and other groups, colour, flavour, and taste decreased according to the increase of cowpea in the mortadella formulations, the decrease was high in the M3 group and low in M1 and M2 groups with some similarity to the control group. The texture was improved by adding more minced cowpea to the   mortadella particularly in the M3 group. Accordingly, the effect of these quality properties was reflected in the degree of general acceptance of the mortadella formulations.