Cowpea Paste Research Articles

Physiochemical Properties of Different Oil Media during Deep Fat Frying of Akara Chips

The specific objective is to determine the physiochemical characteristics of frying and fresh palm oil, groundnut oil and olive oil under deep fat frying condition at a temperature of 1200 Celsius in the production of akara chips derived from cowpea paste. Standard methods were used in determining physiochemical properties of the different oil samples. The research was carried out in the Department of Agricultural and Bioresources Engineering, Enugu State University of Science and Technology, Agbani Enugu State, Nigeria. The results showed that there was a significant (p< 0.05) variation among the three fresh (palm oil, groundnut oil and olive oil) and frying (palm oil, groundnut oil and olive oil) oil media respectively on the solidification point, iodine concentration, moisture content, melting point, fat levels and viscometric values. Frying reduced the moisture content and iodine value of palm, groundnut and olive oil than the non-frying, Fresh palm oil, groundnut oil and olive oil were high in visocometric and saponification values respectively.

Functional, chemical and organoleptic properties of moi-moi prepared from blends of cowpea (<i>Vigna unguiculata</i>) and sprouted pigeon pea (<i>Cajanus cajan</i>) flours

Moi-moi is a steamed bean paste usually made from cowpea paste blended with seasonings and other ingredients. This study was carried out to evaluate the functional, chemical and sensory properties of moi-moi produced from cowpea and sprouted pigeon pea flour blends. Flours were produced from cowpea and sprouted pigeon pea and blended in the ratios of 100:0, 95:5, 90:10, 85:15, 80:20 and 50:50, where 100% cowpea served as the reference sample. The functional properties of the composite flours, proximate, mineral, and sensory characteristics of the moi-moi were evaluated. Functional properties ranged from 0.67 to 0.69 g/ml for bulk density, 1.33 to 1.70 ml/g for swelling index, 1.80 to 2.03 g/g for water absorption capacity, 1.27 to 1.73 for oil absorption capacity, 40.17 to 46.57 % for emulsion capacity and 30.30 to 34.00 % for foam capacity. Proximate composition results revealed that crude protein, crude fibre, and ash increased while moisture, fat and carbohydrate decreased with increased substitution of cowpea with sprouted pigeon pea. Mineral contents increased with increasing level of sprouted pigeon pea addition with values ranging from 26.30-63.37 mg/100g, 39.00-51.50 mg/100g, 272.00 to330.27 mg/100 g, 14.10 to 43.90 mg/100 g and 413.33-434.13 mg/100g for calcium, magnesium, potassium, sodium and phosphorous respectively. Sensory analysis revealed that moi-moi produced from 90% cowpea and 10% sprouted pigeon pea flour possessed the best organoleptic properties among the test samples. This study has demonstrated the production potential and nutritional benefits of sprouted pigeon pea complementation in the production moi-moi from cowpea.

Physicochemical Properties of Hibiscus congestiflorus Leaf and Its Potential in Foam-mat Drying of Cowpea (Vigna unguiculata) Paste

ABSTRACT This study investigated the physicochemical properties of Hibiscus congestiflorus leaf powder (HCLP) and its application, as a foaming agent, in the foam-mat drying of cowpea paste using glyceryl monostearate as reference. The protein, fat, fiber, ash, K, Fe, flavonoid, and alkaloid contents of HCLP were 21.09 ± 0.20 g/100 g, 2.37 ± 0.10 g/100 g, 13.42 ± 0.04 g/100 g, 13.72 ± 0.20 g/100 g, 146.00 ± 1.42 mg/100 g, 46.65 ± 0.98 mg/100 g, 94.10 ± 1.21 mg/100 g, and 48.00 ± 0.43 mg/100 g, respectively, suggesting its high nutrient density. There was no significant difference (p > .05) between the cowpea powder foam-mat-dried with HCLP (CPHC) and cowpea powder foam-mat-dried with glyceryl monostearate (CPGM) in foam density and solubility. CPGM had significantly (p < .05) higher bulk density, water absorption, swelling capacity, L* value, and energy value while CPHC had higher (p < .05) dispersibility and proximate composition. HCLP had excellent physicochemical properties that could be exploited in foam-mat drying.

Instant soups from cowpea varieties using foam-mat drying

The effect of glyceryl monostearate (GMS) concentration (50, 100, 150, 200, and 250 mg/kg) on foam density of cooked paste, and functional and sensory properties of instant soups from four cowpea varieties (Sokoto, Drum, Honey and Mala beans) was evaluated. The foam density decreased with increased glycerol monostearate (GMS) concentration across the varieties. Foam density (0.49–1.05 g/mL) of the cooked paste varied with glycerol monostearate concentration and cowpea variety. Swelling capacity (14.0–36.5 g/mL), water absorption (2.5–3.6 g/mL), oil absorption (1.1–1.7 g/mL), loose (0.6–0.8 g/mL) and packed (0.8–1.1 g/mL) bulk densities of the instant cowpea soup powders were significantly affected (p < 0.05) by the GMS concentration and variety. The L* (70.7–94.3), a* (−1.7-1.4), and b* (17.3–21.5) parameters of the foam-mat dried (instant soups) powders were significantly affected by cowpea varieties and GMS concentration. Sensory evaluation conducted on the reconstituted powder and freshly made soup were significantly different. Among the reconstituted foam mat dried (instant soups) powders, reconstituted cooked paste from Drum cowpea variety with 50 mg/kg GMS was the most preferred by the panellists (6.8). Foam mat drying of cooked cowpea paste could be reconstituted into acceptable instant soup.

Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour

The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively.The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively.&#x0D; Keywords: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties

Vegetal burgers of cashew fiber and cowpea: formulation, characterization and stability during frozen storage

This work aimed to obtain a vegetable burger from the cashew juice production residue (fiber) and cowpea that are two abundant materials in Northeast Brazil. Fiber was washed and pressed in an expeller for five times. Cowpea was soaked in water and, after skin removal, ground to obtain a paste. Hamburgers were made by mixing the cashew fiber, the cowpea paste, and the ingredients used in traditional burger recipes, then shaped and frozen. Four sensory tests were performed to define: (1) the need of cooking the cowpea paste with the other ingredients; (2) the fiber/paste proportion; (3) ingredients to enhance the sensory characteristics; (4) burger acceptance. The resultant formulation had 29.3% of cashew fiber, 29.3% of cowpea paste, 25.1% of tomato, 6.8% of onion, 5.3% of sweet pepper, 1.3% of garlic, 0.1% of black pepper, 0.2% of dehydrated parsley, 1.2% of salt and 1.4% of corn oil. The sensory acceptance was 7.8 in a 9-point hedonic scale. Proximate composition was 71.08% moisture, 2.07% ashes, 4.86% proteins, 1.19% lipids and 20.79% total carbohydrates. Stability was evaluated during frozen storage (-18 oC) for 180 days. In this period, acidity increased and pH and ascorbic acid decreased. As to color, a* and b* values increased, indicating that the burgers became more orange/brown. The burger was considered microbiologically safe and shelf-stable for at least 6 months.

Phenolic composition and antioxidant properties of koose, a deep-fat fried cowpea cake

Koose, a West African delicacy, is a side dish prepared by deep frying thick cowpea paste. The current research determined the effect of deep-fat frying of cowpea paste on its total phenolic content (TPC), phenolic composition and antioxidant properties. Four cowpea cultivars comprising two reddish-brown, a brownish-cream and cream phenotypes were used. Liquid chromatography-mass spectrometry was used to determine phenolic composition of the samples. TPC was determined using Folin-Ciocalteu method while radical scavenging capacities were by Trolox equivalent antioxidant capacity, oxygen radical absorbance capacity and nitric oxide scavenging assays. The phenolic acids identified included benzoic and cinnamic acid derivatives. The predominant flavonoid classes were flavan-3-ols and flavonols. Deep-fat frying of the cowpea pastes decreased their TPC, radical scavenging capacities and total quantified flavonoids. The koose inhibited radical-induced oxidative cellular and DNA damage. It is concluded that koose is a potential functional food that can contribute to alleviating radical-induced oxidative stress.

Effect of Wood Charcoal Powder on Rate of Microbial Production of Lactic Acid in Dehulled and Undehulled Vigna unguiculata Pastes

Effect of Wood Charcoal Powder (WCP) on rate of microbial production of Lactic Acid (LA) in ground dehulled and an undehulled Vigna unguiculata (cowpea) paste was studied. The pastes were analysed for proximate compositions, energy values, tannin contents and microbial loads. Later, 4.0 g pastes were treated with incremental concentrations (0.03-0.05 g) of WCP diluted with 50 mL distilled water and fermented for 2 h at ambient temperature (29.5 ± 2.0oC). Results showed that decortication of cowpea significantly reduced (p<0.05) the crude protein, crude fibre, crude fat and tannin contents as well as energy value and microbial loads. Fermentation produced ethanol and LA. The WCP inhibited LA production in dehulled cowpea paste, whereas LA fermentation continued unhindered in Undehulled Cowpea Paste (UCP). A WCP-tannic acid-cellulose interaction study suggested that WCP interacted more with the fibre and tannin components of UCP thereby reducing the amount that would have bound the fermentative microorganisms. In conclusion, wood charcoal inhibited microbial production of lactic acid in ground dehulled cowpea paste.

Whipping and Lowering of Moisture Content To Reduce Cowpea Paste Souring Rate

Souring of cowpea paste (CP) affects the sensory appeal of CP-based food products. This article reports the effect of whipping time (1–4 min) and moisture content (73–77%) on the quality of CP held at ambient temperature for 24 h. Paste overrun was more influenced by moisture content than whipping time. The exponential microbial growth phase was dominated by lactic acid bacteria after ≥ 6 h of holding. The souring process also increased exponentially with time. The rate constant (k) values ranged from 16.0–21.0 mol/L/h. Whipping delayed the attainment of exponential growth stage of fermenting organisms and reduced the acidification rate in CP compared to the control sample. All the measured parameters were highly predicted by a response surface regression model (0.979 < r2 < 1.000) except k. The optimum conditions for minimizing souring rate during 24 h holding was 74.56% moisture content and whipping time of 3.92 min.

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Toxicological assessment of crude palm oil (&lt;em&gt;Elaeis&lt;/em&gt; guineensis Jacq.) used in deep frying of akara (cowpea paste finger food)

Akara is cowpea paste which is deep-fried in crude palm oil (CPO; Elaeis guineensis Jacq.) and sold as a street finger food in Brazil and Africa. During the food frying oils can form toxic decomposition products as total polar compounds (TPC), which can determinate oil degradation. The aim of this study was to assess the toxicity of CPO used in akara frying for 25 hours. Changes in the oil were determined by TPC quantification and mutagenicity using a Salmonella /microssome assay with Salmonella Typhimurium strains TA97, TA98, TA100 and TA102 with and without exogenous metabolic activation. Assuming that 25% TPC is the maximum level permitted in frying oils and it ranged from 14.08 to 29.81%, frying palm oil exceeded the limit. Nonetheless, no cytotoxic, mutagenic or genotoxic activity were detected in CPO used in the traditional akara frying process.

Effect of natural spices on the progression of microbial food spoilage in the steamed beans pudding, moin-moin

Using a completely randomized block design, the progression of microbial food spoilage and the microbiological and sensory qualities of steamed cowpea paste (moin-moin) seasoned with onion, garlic, nutmeg and cinnamon was investigated. The total plate count was enumerated at approximately four hour intervals using Mueller-Hinton and Sabroaud dextrose agar for bacteria and fungal spoilage organisms respectively. Sensory evaluation was carried out using a 9-point hedonic scale. Results revealed no statistically significant difference in the progression of microbial spoilage. Eight bacterial species were isolated from the treatment samples as follows: Bacillus nealsoni, B. megaterium, B. pumilus, B marinus, Salimicrobium halophilum and Micrococcus varians. While 7 (seven) isolated fungi from the treatment samples are Gonatobotrys spp, Alternaria spp, Gymnoascus spp, Acremonium spp, Geotrichum spp, Oidiodendrum spp and Cladosporium spp. Untreated control and samples treated with nutmeg were preserved for the longest period of 23 hours. The present results show that moin-moin would spoil within 24 hours if kept at ambient temperature. The widely accepted reports of in-vitro anti-microbial effect of the spices was not observed in-vivo. Furtherwork is needed on increasing the shelf-life of moin-moin and other similar foods.Keywords: Antimicrobial activity, in-vivo, flow diagram.

Nutrient Composition and Phytate-Zinc Molar Ratio of Prepared Foods Consumed by Rural Preschool Children

Objective: The aim of this study is to provide information on the variety and nutrient content of prepared dishes offered preschool children living in rural villages. Materials and Methods: Respondents for this study were 116 preschool children living in University Agriculture Abeokuta [UNAAB] extension villages in Ogun State south-western part of Nigeria. Representative samples of cooked dishes offered to the children were taken for three days for each child. The samples were placed in sealed food containers and were taken for proximate and micronutrient analysis. Result: Data from this study showed that the foods with the highest protein were kulikuli a groundnut cake (34.74g/100g) and fish (28.94g/100g). High energy sources came from groundnut (676Kcal) others include ogbono soup a dika nut kernel soup (288.60Kcal) and akara (fried cowpea paste) (279.84Kcal). High calcium foods include kulikuli (871.08mg/100g), akara (296.13mg/100g) and fufu a wet cassava meal (255.31mg/100g). kulikuli was also high in iron and zinc (20mg/100g and 33.22mg/100g respectively). Phytate content of the dishes ranged from 0.09mg/100g in kunu to 4.12 mg/100g in kulikuli. Phytate- zinc molar ratio was

EFFECTS OF COWPEA FLOUR FRACTIONATION ON SENSORY QUALITIES AND ACCEPTABILITY OF KPEJIGAOU (A GRIDDLED COWPEA PASTE FOOD)

ABSTRACT The particle size (PS) of cowpea flour may have influence on the final product quality and acceptability. This study investigated the effects of cowpea flour fractionation on the quality of kpejigaou (a griddled cowpea paste). Samples of kpejigaou made using whole and fractionated (fine, medium and coarse) flours from both dehulled and undehulled cowpea were evaluated for sensory quality and acceptability. The protein content (23 ± 2.14%) of cowpea flour was not significantly influenced by fractionation. Extractable starches increased with decreasing PS of flour. Fractionation showed significant effects on the functionality of cowpea flour and the quality of processed kpejigaou. Medium PS flour showed higher water absorption and air incorporation during mixing and consequently yielded spongier and less dense kpejigaou that was most preferred and acceptable by the consumers. Coarse flour was the least preferred and was rejected because of poor performance in kpejigaou production. Dehulling improved the color of kpejigaou.PRACTICAL APPLICATIONS Kpejigaou is a nutritious griddled cowpea product that has the potential of expansion into the fast‐food delivery system. The product also meets the current demand for low‐fat foods. From this study, standard cowpea flour was developed for the production of good quality and acceptable kpejigaou by the consumers. This would help ensure consistency in the quality of the finished product. The application of this research is also relevant to food industries.

Optimization of the Griddling Process of Kpejigaou (a Traditional Low Fat Nutritious Cowpea Food) Using Response Surface Methodology

Kpejigaou is a griddled cowpea paste product eaten mainly in West Africa. As its processing does not involve the use of fat, it has the potential of meeting consumers' demand for healthy, low fat nutritious foods. Product texture is considered an important quality index by kpejigaou consumers. The objective of this study was to determine the optimum processing conditions of kpejigaou with respect to its textural properties. The study followed a 2 × 3 design with two processing variables each at three levels as follows: griddling temperature (130, 200, 270 °C) and time (5, 7.5 and 10 min). Texture Profile Analysis (TPA) was done on freshly processed samples. The data were fitted into multiple regression models from which the optimum griddling conditions for kpejigaou were determined. Kpejigaou processed at the optimum conditions was evaluated by untrained consumers for acceptability. Traditionally processed kpejigaou served as the control. The TPA results showed that hardness, chewiness and modulus of deformability were significantly affected by griddling conditions. Adjusted R(2) for the models for hardness, chewiness and modulus of deformability were 96%, 97% and 78%, respectively. Using response surface methodology, the optimum griddling conditions for kpejigaou (for acceptable textural properties) were determined to be 170 °C for 5-6 min. The texture of optimized kpejigaou was very much liked for its higher degree of sponginess as compared to the control. It also had acceptable sensory attributes of color, taste and flavor. These findings provide the basis for the development of a process for mass production and quality assurance of kpejigaou.

Microbiological Assessment and Sensory Properties of Steamed Cowpea Paste (moin-moin) Treated with Garlic, Ginger and Alkaline salt (trona).

The microbiological and sensory qualities of steamed cowpea paste (moin-moin) treated with garlic and ginger (0.5, 1.0 and 1.5% w/w) and stored at ambient temperature (28 ± 2 °C) were investigated. Trona (2gkgι) treated (KN) and untreated (CT) moin-moin samples were evaluated. There was significant (P0.05) in ginger treated (GN)samples (log10 3 cfu gι) with that of CT samples (log103.95 cfu g-1) irrespective of treatment concentrations on day 0 of storage. Garlic treated sample (1.5% w/w) had better antimicrobial effect and extendedthe shelf life to 2 days. Of the five bacteria present in CT, Staphylococcus aureus and Bacillus cereus were inhibited by garlic at 1.0 or 1.5% w/w treatment. Salmonella enteritidis and Enterococcus faecalis were not inhibited at all concentrations of garlic and gingertreatments. The microbial load (log104.53 cfu gι) and pH (pH 7.84) of KN samples were higher than that of CT by day 0. KN samples, which can be kept at acceptable quality for 24h, had improved aroma and highacceptability (8.0) with lower rating in visual appearance by day 0 of ambient storage. Though ginger samples were more preferred in taste, aroma, and overall acceptability, the lower microbial load (log102.58 cfu gι) of garlic at day 0 indicates that garlic samples aremicrobiologically safer than ginger or CT samples

Particle Size Distribution of Commercial Cowpea (Vigna unguiculata (L) Walp.) Flour and Sensory Properties of Akara

Cowpea (Vigna unguiculata (L) Walp.) is an indigenous African legume. It is an important source of protein in the diet of West Africans. In Nigeria, large proportion of cowpea is consumed as a deep fat fried foam product (akara), after the beans had been soaked in water, manually dehulled and made into paste. The inconvenience of these procedures each time is a major constraint in the utilization of cowpea and has led to considerable effort towards production of ready-to-use cowpea flour which can be hydrated into paste for akara. Consistency, dispensability and the frying characteristics of cowpea paste, reconstituted from cowpea flour, and the quality of the resulting akara balls, are influenced among others by particle size distribution of the paste. In this study, particle size distribution of commercially produced cowpea flour was determined and the sensory properties of akara made from it were compared with that prepared using a traditional method. The commercial cowpea flour notably had finer particles than the traditional paste. Over 40% of the commercial cowpea flour had particles finer than 0.75x10-4m as against 25% of the traditional paste. The concentration of particles intermediate between flour and grits (i.e. in the 2x10-4m - 6.0x10-4m pore region) was higher in the traditional paste (44.72%) than the commercial cowpea flour (18.36%). All the akara had high scores for colour, while the commercial cowpea flour akara had significantly (p?0.05) lower scores for texture, flavour and overall acceptability. The commercial flour akara was dry and dense with tough outer surface, and beany flavour. Texture and flavour are very important determinants of akara quality.

SENSORY PROPERTIES OF AKARA (FRIED COWPEA PASTE) AND MOINMOIN (STEAMED COWPEA PASTE) PREPARED FROM FIVE VARIETIES OF COWPEA FLOUR

ABSTRACT Akara (fried cowpea paste) and moinmoin (steamed cowpea paste) are foods traditionally prepared from dehulled and wet‐milled seeds. These products were prepared using flour produced from five varieties of cowpea as starting ingredient. The sensory properties of products from flour were compared with those from fresh paste (control) using the Difference from Control Test. Trained panelists (n = 9) rated samples on an 8‐level scale, where 0 = no difference and 7 = extremely large difference at triplicate sessions on separate days for each product. Results showed significant differences (α ≤ 0.05) in mean scores for attributes of products among flour of different cowpea varieties. Mean scores ranged between 0.30 (no difference) to 3.1 (moderate difference) for all attributes of akara, while for moinmoin, a range of 1.0 (very slight difference) to 3.4 (moderate difference) were obtained. Canonical discriminant analysis showed that the most discriminating sensory attributes of akara were crumb sponginess, lightness and crust softness, while those of moinmoin were mouthfeel and moistness. Based on the most discriminating attributes, the varieties California Blackeye 5 and Mississippi silver gave products that were the least different from the control.PRACTICAL APPLICATIONSAkara and moinmoin are popular West African foods prepared from cowpea paste, which require laborious and time‐consuming operations to process from seeds. The availability of convenient flour that can be simply rehydrated would greatly simplify the preparation of these foods. However, the acceptance of cowpea flour in the marketplace as an alternative starting ingredient depends on the retention of requisite functionality that would give the desired sensory quality in the products. The sensory attributes of akara and moinmoin identified in the study are those that must not be compromised by the conditions of processing flour from seeds. This knowledge would be useful in the development of an appropriate flour‐processing method.

Kpejigaou: An Indigenous, High-Protein, Low-Fat, Cowpea-Based Griddled Food Proposed for Coastal West Africa

Griddled cowpea paste foods have high nutritional potential because they are low in fat but high in protein. A good understanding of process and product characteristics of kpejigaou is necessary to improve its quality and enhance acceptability. To describe the product, evaluate critical variables in traditional processing, and determine consumer quality criteria and preferences for kpejigaou. A survey of kpejigaou processing was carried out among processors and regular consumers of kpejigaou. Kpejigaou is flat and circular in shape, with uniform thickness and porous structure. The production process of kpejigaou was found to be simple and rapid, but the quality of the finished product varied among processors and among batches. Critical processing variables affecting quality were dehulling of the cowpeas, type of griddling equipment, and griddling temperature. Texture (sponginess) is the most important quality index that determines the preference and acceptability of kpejigaou by consumers. Traditionally processed kpejigaou does not meet current standards for high-quality foods. This study provides the basis for efforts to standardize the kpejigaou process to ensure consistent product quality and enhance the acceptability of kpejigaou among consumers. Kpejigaou has a potential for success if marketed as a low-fat, nutritious fast food.

Chemical and organoleptic evaluation of Moi-moi based on fermented wateryam, Cocoyam, plantain, African yam bean, cowpea, pigeon pea and corn flours

The chemical composition and organoleptic attributes of moi-moi (boiled cowpea paste) based on blends of fermented Wateryam (WY), Cocoyam (CY), Plantain (PT), African Yam Bean (AYB), Cowpea (CP), Pigeon pea (PP) and Corn (C) flours were determined. The foods were separately purchased, cleaned, fermented for 24h, dried and hammer milled into fine flours (40mesh screen). The composite flours were produced at a ratio of 70:30 (protein basis) to prepare moi-moi. Cowpea flour (100%) served as the control. The nutrient content of the moi-moi and its organoleptic properties were evaluated using standard procedures. The products had high protein (24.20%– 28.37%), fat (2.7%-3.57%) and carbohydrates (62.77%-68.72%). The mineral levels were moderate except for phosphorus whose values ranged from 410–678mg. The control had the least value of phosphorous (226.00mg). The products were highly accepted except for the AYB24C24WY24 blend. The CP24C24CY24PT24 blend was much more accepted (7.60) as against those of the other test samples. Only the AYB24C24WY24 blend had a score below 50% of the hedonic scale. The PP24C24WY24 and the CP24C24CY24PT24 moi-moi were generally accepted. The composites could be used to prepare traditional complementary foods..Journal of Biomedical Investigation Vol. 5 (1) 2007: pp. 37-43