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Sustainable Food Production
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This is an Open Access Journal

Open Access journal
ISSN (Online) 2624-876X
Published by SciPress

[10 journals]

Physicochemical, Atwater Factor and Acceptability Changes of Moi-Moi
Prepared from Cowpea (Vigna unguiculate (L) Walp) as a Function of White
Maize Substitution
- Abstract: Publication date: 25 October 2021
  Source: Sustainable Food Production Vol. 10
  Author(s): Innocent N. Okwunodulu, C. Chisom Osuagwu, U. Anselm Onwuzuruike, U. Comfort Uzochukwu
  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.
  
  PubDate: Mon, 25 Oct 2021 00:00:00 +020

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