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Quality Characteristics of Moin-Moin Produced From Some Underutilized Legumes

Author

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  • Ibeogu, I.H.

    (Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria)

  • Egbedike, C.N.

    (Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria)

  • Ikegwu, O.J.

    (Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria)

  • Nwobasi, V.N.

    (Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria)

  • Oledinma, N.U.

    (Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria)

Abstract

The study was aimed to investigate the utilization of mungbean and lab lab in the production of steam bean paste (moin-moin). The pastes produced were subjected to proximate, anti-nutrient analysis and sensory evaluation. From the result obtained, it was observed that the crude protein of moin-moin produced from mungbean 25.14 % was higher than that of lablab bean 23.69 % and cowpea (control) 22.50 %. Mungbean moin-moin had the least fat (7.07 %), ash (2.33 %), fibre (1.83 %) compared to the cowpea, fat (7.80%), ash (2.67 %), fibre (2.17 %) and lablab bean moin-moin fat (9.00 %), ash (2.50 %), fibre (2.00 %). Statistically there was no significant difference (P > 0.05) in the ash, fibre and carbohydrate content of moin-moin produced from cowpea, mung beab and lablab bean. The anti-nutritional factors identified in cowpea, mungbean and lablab bean moin-moin are saponin, alkaloid and tannin. The result of sensory evaluation showed that mungbean lablab bean competed favourably with cowpea moin-moin. The moin-moin produced from mungbean and lablab bean was most accepted in terms of taste. The overall acceptability of moin-moin produced from mungbean and lablab was higher which shows that substituting cowpea with mungbean and lablab bean would be effective in producing moin-moin of acceptable sensory quality.

Suggested Citation

  • Ibeogu, I.H. & Egbedike, C.N. & Ikegwu, O.J. & Nwobasi, V.N. & Oledinma, N.U., 2021. "Quality Characteristics of Moin-Moin Produced From Some Underutilized Legumes," International Journal of Research and Scientific Innovation, International Journal of Research and Scientific Innovation (IJRSI), vol. 8(3), pages 06-09, March.
    • Handle: RePEc:bjc:journl:v:8:y:2021:i:3:p:06-09
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