Abstract
Cereal grains complement legumes when consumed together in a beneficial ratio to gives good quality protein. Maize protein is deficient in lysine but rich in sulphur containing amino acids lacking in cowpea thereby complementing that to enhance the nutritive value of the moi-moi. Cowpea-white maize moi-moi samples were produced from cowpea and white maize blending ratio (%) of 95: 5, 90: 10 and 80: 20 while moi-moi produced from 100% cowpea (CP100:WM0) served as control sample. Proximate, mineral, vitamin and physicochemical composition were evaluated with standard analytical methods. Energy values were by calculation using Atwater general factor system (AGFS) and sensory scores were by subjective means with 25 semi-trained panellists. With increasing white maize substitution of cowpea, crude fibre (1.40-1.47%), ash (1.41-1.70%), carbohydrate (17.31-31.51%), energy (241.50-279.08 Kcal), vitamin A (1.33-1.63 μg/100g), calcium (17.07-18.94 mg/100g), magnesium (12.38-13.17 mg/100g), phosphorous (7.20-7.53 mg/100g) and colour (0.13-0.29) were increased. But moisture (48.53-37.82%), protein (20.52-18.82%), fat (10.02-8.64%), vitamin C (0.04-0.03 mg/100g), pH (6.05-5.83), and general acceptability (7.10-5.70) were decreased. The control sample, 100% cowpea moi-moi had the best organoleptic properties. Increasing substitution of cowpea with white maize resulted in acceptable moi-moi samples at lower levels with significant (p<0.05) nutritional changes.
Highlights
Moi-moi is a steamed seasoned soft gel prepared from wet-dehulled and wet-milled cowpea (Vigna unguiculata Walp) paste packaged in leaves or aluminum foil
Cowpea white maize moi-moi samples were produced from cowpea and white maize blending ratio (%) of 95: 5, 90: 10 and 80: 20 while moi-moi produced from 100% cowpea (CP100:WM0) served as control sample
With increasing white maize substitution levels for cowpea, the MC of the moi-moi blends decreased with significant (p
Summary
Moi-moi is a steamed seasoned (vegetable oil, Cray-fish, salt among others) soft gel prepared from wet-dehulled and wet-milled cowpea (Vigna unguiculata Walp) paste packaged in leaves or aluminum foil. Upon cooling, it solidifies to assume the shapes (pyramid or cylindrical) of packaging materials used. Cowpea anti-nutrients [9, 10] are removed or reduced by dehulling, soaking, cooking, germination, fermentation among others. Though some of these processes may individually or collectively reduce some nutrients [8, 11], but steeping and germination increase same and their bioavailability, and decrease anti-nutrients [6]. Dehulling of cowpea seeds removes the much needed dietary fibre which health benefits include among others healthy digestive system, reduced risk of chronic diseases such as diabetes, obesity, lowering bad cholesterol and postprandial glucose up surge [11]
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.