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Otunola GA, Afolayan AJ. Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour. Food Sci Nutr. 2018;6(4):991-997doi: 10.1002/fsn3.592.
Otunola, G. A., & Afolayan, A. J. (2018). Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour. Food science & nutrition, 6(4), 991-997. https://doi.org/10.1002/fsn3.592
Otunola, Gloria Aderonke, and Afolayan, Anthony Jide. "Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour." Food science & nutrition vol. 6,4 (2018): 991-997. doi: https://doi.org/10.1002/fsn3.592
Otunola GA, Afolayan AJ. Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour. Food Sci Nutr. 2018 Apr 10;6(4):991-997. doi: 10.1002/fsn3.592. eCollection 2018 Jun. PMID: 29983962; PMCID: PMC6021726.
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Food Sci Nutr. 2018 Apr 10;6(4):991-997. doi: 10.1002/fsn3.592. eCollection 2018 Jun.

Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour.

Food science & nutrition

Gloria Aderonke Otunola, Anthony Jide Afolayan

Affiliations

  1. Medicinal Plants and Economic Development (MPED) Research Center Department of Botany University of Fort Hare Alice South Africa.

PMID: 29983962 PMCID: PMC6021726 DOI: 10.1002/fsn3.592

Abstract

Moinmoin is a steamed cowpea seed-based pudding native to Nigeria. This study evaluated the physicochemical, proximate, and sensory properties of moinmoin from a blend of cowpea and water yam flours. The pudding was prepared by varying the proportion of cowpea to water yam flour (CWYP). The blends were in the ratio 75:25% (CWYP1), 50:50% (CWYP2), and 100:0% cowpea flour (CPP) which served as the control. Physicochemical evaluation indicated that the products will have good keeping quality and reconstitute easily. Protein content was 26.90%, 20.10%, and 17.60% for CPP, CWYP1 and CWYP2, respectively, and the presence of water yam significantly (

Keywords: cowpea; food security; moinmoin; protein–energy malnutrition; water yam

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