Citations


Contact Us

For Marketing, Sales and Subscriptions Inquiries
2637 E Atlantic Blvd #43110
Pompano Beach, FL 33062
USA

Conference List

Journal of Food Technology Research

December 2020, Volume 7, 2, pp 136-143

Proximate and Sensory Properties of Moi-Moi Developed from Cowpea and Avocado Pear Seed Flour Blends

Emelike, N.J.T.

,

Ujong, A.E.

,

Achinewhu, S.C.

Emelike, N.J.T. 1 ,

Ujong, A.E. 1 Achinewhu, S.C. 1 
  1. Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, Port Harcourt, Rivers State, Nigeria. 1

Pages: 136-143

DOI: 10.18488/journal.58.2020.72.136.143

Share :

Article History:

Received: 03 April, 2020
Revised: 05 May, 2020
Accepted: 08 June, 2020
Published: 02 July, 2020


Abstract:

Moi-moi is a steamed cowpea based gel that is popular in Nigeria. The proximate composition and sensory properties of moi-moi produced from cowpea and avocado pear seed flour blends was investigated. Moi-moi was prepared by varying the proportion of cowpea to avocado pear seed flour in the ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. The result of proximate analysis of the moi-moi samples revealed a significant decrease in the ash (1.73-1.17%), fat (2.15-0.71%), crude protein (12.33-7.18%) and carbohydrate (52.06-49.27%) contents while an increase in moisture (30.38-39.52%) and crude fibre (1.35-2.15%) contents was observed as substitution of cowpea with avocado pear seed flour increased in the blends. The control sample without avocado pear seed flour substitution was significantly different from all others except for ash in which the blend with 10 and 20% avocado pear seed flour substitution was not significantly different (p<0.05) with control sample. Results of the sensory analysis also revealed that there was a significant difference (p<0.05) between the 100% cowpea moi-moi and all the other samples except for texture of the 10%, 20% and 30% avocado pear seed flour substitution (with mean value of 5.95, 5.85 and 5.35 respectively) and sogginess of 10% avocado pear seed flour moi-moi blends (with mean value of 5.95). This study therefore suggests that the blend of 10% avocado pear seed flour with cowpea can be used for the production of moi-moi with desirable sensory quality thereby providing an alternative way of utilizing avocado pear seed.
Contribution/ Originality
This study documents the possibilities of making moi-moi from the partial substitution of cowpea with Avocado pear seed flour. The acceptable level of Avocado pear seed flour to cowpea flour for moi-moi production was also established.

Keywords:

Cowpea, Avocado pear seed, Moi-moi, Proximate, Sensory.

Reference:

Adeyemi, O. O., Okpo, S., & Ogunti, O. (2002). Analgesic and anti-inflammatory effects of the aqueous extract of leaves of Persea americana Mill (Lauraceae). Fitoterapia, 73(5), 375-380.Available at: https://doi.org/10.1016/s0367-326x(02)00118-1.

Agbara, G. I., Haruna, B., Chibuzo, E. C., & Agbara, H. N. (2018). Physicochemical, microbial and sensory properties of MOI-MOI as affected by processing method. International Journal of Food Science and Nutrition, 3(5), 86-92.

Akusu, M. O., & Kiin-Kabari, D. B. (2012). Protein quality and sensory evaluation of  moin-moin prepared from cowpea/maize flour blends. African Journal of Food Science, 6(3), 47-51.

Anthony, C. C. E., Immaculate, C. O., Chimaraoke, O., & Nancy, O. U. (2018). Proximate, functional, anti-nutrient and antimicrobial properties of avocado pear (Persea americana) seeds. Journal of Nutritional Health and Food Engineering, 8(1), 78-82.

AOAC. (2012). Official methods of analysis of AOAC international (19th ed.). Maryland, USA: AOAC International, Gaithersburg.

Frank-Peterside, N., Dosumu, D., & Njoku, H. (2002). Sensory evaluation and proximate analysis of African yam bean (Sphenostylis stenocarpa Harms) moimoi. Journal of Applied Sciences and Environmental Management, 6(2), 43-48.

Ijeh, I. I., Ejike, E. C., Nkwonta, O. M., & Njoku, B. C. (2010). Effect of traditional processing techniques on the nutritional and phytochemical composition of African (Treculia Africana) seeds. Journal of Applied Sciences and Environmental Management, 14(4), 169-173.Available at: https://doi.org/10.4314/jasem.v14i4.63314.

Karunasena, P. G. C. S. (2001). Investigation of toxic and repellent activity of essential oils of Alpiniacal carataross and Cymbopogannardus against cowpea weevil. B.Sc. Thesis University of Kelaniya.SL.  

Kebede, E., & Bekeko, Z. (2020). Expounding the production and importance of cowpea (Vigna unguiculata (L.) Walp.) in Ethiopia. Cogent Food and Agriculture, 6(1), 1769805.Available at: https://doi/10.1080/23311932.2020.1769805.

Koller, O. C. (1992). Abacaticultura (pp. 138). Porto Alegre: UFRGS.

Leite, J. J. G., Brito, É. H. S., Cordeiro, R. A., Brilhante, R. S. N., Sidrim, J. J. C., Bertini, L. M., & Rocha, M. F. G. (2009). Chemical composition, toxicity and larvicidal and antifungal activities of Persea americana (avocado) seed extracts. Revista da Sociedade Brasileira de Medicina Tropical, 42(2), 110-113.Available at: https://doi.org/10.1590/s0037-86822009000200003.

Ngoddy, P., Enwere, N., & Onuorah, V. (1986). Cowpea flour performance in akara and moin-moin preparations. Tropical Science, 26(2), 101-119.

Nonso, C. E., Ikechukwu, E. E., Moses, B. A., & Emmanuel, A. U. (2018). Determination of the chemical composition of Avocado (Persea americana) Seed. Advances in Food Technology and Nutritional Science, 2(107), 51-55.

Nwaokobia, K., Oguntokun, M., Okolie, P., Ogboru, R., & Idugboe, O. (2018). Evaluation of the chemical composition of Persea Americana (Mill) pulp and seed. Journal of Bioscience and Biotechnology discovery, 3(4), 83-89.

Nwosu, J. N. (2011). Proximate composition and acceptability of moin-moin made from cowpea (VignaUnguiculata) and asparagus bean seed (Vigna Sesquipedalis). World Rural Observations, 3(3), 1-5.

Nwosu., J., Onuegbu, N., Ogueke, C., Kabuo, N., & Omeire, G. (2014). Acceptability of moin-moin produced from blends of African yam bean (Sphenostylisstenocarpa) and cowpea (Vignaunguiculata). International Journal of Current Microbiology and Applied Sciences, 3(5), 996-1004.

Ogundele, G., Ojubanire, B., & Bamidele, O. (2015). Proximate composition and organoleptic evaluation of cowpea (Vignaugu culata) and soybean (Glycine max) blends for the production of Moi-moi and Ekuru (steamed cowpea paste). Journal of Experimental Biology and Agricultural Sciences, 3(2), 207-212.Available at: https://doi.org/10.18006/2015.3(2).207.212.

Okwunodulu, I. N., Nwaorienta, C., Okwunodulu, F. U., Onuorah, C. C., Ndife, J., & Ojimelukwe, P. (2019). Impart of different packaging materials on some physicochemical and acceptability of moi-moi prepared from cowpea (Vigna unguiculata). Acta Scientific Nutritional Health, 3(9), 60-71.Available at: https://doi.org/10.31080/asnh.2019.03.0403.

Okwunodulu., I. N., Peter, G. C., & Okwunodulu, F. U. (2019). Proximate quantification and sensory assessment of moi-moi prepared from Bambara nut and cowpea flour blends. Asian Food Science Journal, 9(2), 1-11.Available at: 10.9734/AFSJ/2019/v9i230008.

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.Available at: https://doi.org/10.1002/fsn3.592.

Ramos, M. R., Jerz, G., Villanueva, S., López-Dellamary, F., Waibel, R. P., & Winterhalter, P. (2004). Two glucosylatedabscisic acid derivates from avocado seeds; (Persea americana Mill. Lauraceae cv. Hass). Phytochemistry, 65(7), 955-962.

Talabi, J. Y., Osukoya, O. A., Ajayi, O., & Adegoke, G. (2016). Nutritional and antinutritional compositions of processed Avocado (Persea americana Mill) seeds. Asian Journal of Plant Science and Research, 6(2), 6-12.

Wardlaw, G. M. (2004). Perspectives in nutrition (6th ed.). New York, U.S.A: McGram Hill Companies.

Wardlaw, G. M., & Kessel, M. W. (2002). Perspectives in nutrition (5th ed., pp. 162-452). New York: McGraw Hill.

Statistics:

Google Scholor ideas Microsoft Academic Search bing Google Scholor

Funding:

This study received no specific financial support.

Competing Interests:

The authors declare that they have no competing interests.

Acknowledgement:

All authors contributed equally to the conception and design of the study.

Related Article

( 1 ) Proximate and Sensory Properties of Moi-Moi Developed from Cowpea and Avocado Pear Seed Flour Blends
( 2 ) Nutritional, Functional and Sensory Properties of Biscuit Produced from Wheat-Sweet Potato Composite
( 3 ) Duration of Freezing Influences Sensory Attributes of Cassava (Manihot esculenta Crantz) and Plantain (Musa paradisiaca AAB)
( 4 ) Effects of Melon Seed or Soybean Meal Supplementation on the Physicochemical and Sensory Properties of Incompletely Peeled Cassava Garri
( 6 ) Nutritional Properties of Some Novel Selected Fish Species in Khuzestan Province, Iran
( 8 ) Impact of Abattoir Effluent on Soil Chemical Properties in Yola, Adamawa State, Nigeria
( 9 ) Physico-Chemical Properties of Honey Produced In Masha, Gesha, and Sheko Districts in Southwestern Ethiopia
( 10 ) Evaluation of the Phytochemical, Antioxidant and Antimicrobialproperties of Extracts from Chrysophyllum Albidum (African Star Apple) Leaf
( 11 ) Microbiological Profile, Shelf Stability and Some Physicochemical Properties of Fermented Flour from Different Sweet Potato Cultivars
( 12 ) The Particle Size and Thermal Properties of Flour from three Plantain (Musa Paradisiaca) Cultivars Grown in Nigeria
( 13 ) Effect of Domestic Cooking on Physicochemical Parameters, Phytochemicals and Antioxidant Properties of Algerian Tomato (Solanum Lycopersicum L. Var. Marmande)
( 14 ) Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat – Cocoyam Flour Using Response Surface Methodology
( 15 ) Effect of Jameed Form on the Chemical Composition, Rheological and Microbial Properties
( 16 ) Assessment of the Physical and Chemical Properties of Three Contrasting Soils Under Different Land Use Systems
( 17 ) Effect of Substrates on Nutritional Composition and Functional Properties of Pleurotus Ostreatus
( 18 ) Effect of Blended Fertilizer and Lime Application on Yield of Finger Millet, and Soil Properties of Acidic Soils in Western Ethiopia
( 19 ) Effect of Tuber Sections, Heat Treatment and Rehydration with Process Chemicals on the Physicochemical Properties of Sweet Potato (Ipomoea Batatas L. (Lam)) Flour
( 20 ) Traditional Technologies and Probiotic Properties of Bacillus Strains Isolated from Kawal -A Chad Traditional Fermented Food Condiment
( 21 ) Effect of Boiling and Roasting on the Nutrients, Phytochemical and Functional Properties of Red and Green Cultivars of D. Bulbifera Flours
( 24 ) Processing and Storage Impact on Carotenoid Contents and Functional Properties of Yellow Cassava Traditional Food Products
( 25 ) Assessment of the Processing Effects of Fresh Solanum Anguivi Berries on Biochemical Contents and Functional Properties of Powder
( 27 ) Studies on Seasonal Performance of Newly Developed Bivoltine Silkworm (Bombyx Mori L) Hybrids Tolerant To Bmnpv and Effect of Temperature on Disease Induction
( 29 ) Quality Characteristics of High-Oleic Sunflower Oil Extracted from Some Hybrids Cultivated Under Egyptian Conditions
( 31 ) Screening of Mycotoxins Producer Fungal and Aflatoxins Level in Dried and Smoked Fish (Clarias Sp.) and (Oreochromis Sp.) from Lake Fitri - Chad
( 32 ) Effect of Fungi and Manure on Cadmium Content and Biomass of Maize Grown In Cadmium Contaminated Tailing from Bangka Indonesia
( 33 ) Climate Relevant Emissions from Animal Production and Reduction Potentials
( 34 ) Evaluation of In Vitro Protocols for Elimination of Banana Streak Virus from Tissue Cultured Explants in Banana Seedling Production
( 36 ) Farmers Assessment of the Training and Visit Extension System in Niger State: Evidence from Fadama Ii & Iii in Mokwa Local Government Area of Niger State, Nigeria
( 37 ) Bioaccumulation of Hydrocarbon, Heavy Metals and Minerals in Tympanotonus Fuscatus from Coastal Region of Bayelsa State, Nigeria
( 41 ) Synthesis of Biodiesel from Tropical Almond (Terminalia Catappa) Seed Oil
( 42 ) Occurrence and Anti-Fungal Sensitivity Testing of Candida Species Isolated from Canine Conjunctivitis
( 43 ) The Evaluation of Some Dietary Fiber Rich by-Products in Ice Creams Made from the Traditional Pudding - Kesme Muhallebi
( 44 ) Comparing Post-Partum Growth by Body Weight between Sex and Litter Size of Agouti (Dasyprocta Leporina) Offspring from Birth to 360 Days Old
( 45 ) Molecular Studies on E.Coli Isolate from Milk of Mastatic Cattle with Special Reference to Associated Biochemical Changes in Kaliobea Governorate
( 46 ) Palm Kernel Separation Efficiency and Kernel Quality from Different Methods Used in Some Communities in Rivers State, Nigeria
( 47 ) Sooty Mold on Lemon Trees - First Recording from El-Beida City, Libya
( 48 ) Isolation and Screening of Phosphate Solubilizing Bacteria from Rhizosphere of Tea (Camellia Sinensis L.) on Andisols
( 49 ) Edible Films and Coatings: A Good Idea From Past to Future Technology
( 50 ) Agronomic Practices of Maize and Farm Nutrient Status in Bako Tibe District, West Shoa Zone, Ethiopia: Lesson from Agronomic Panel Survey
( 51 ) Adoption and Perception of Farmers towards Attributes of Improved Teff (Quncho) Varieties: Evidence from Benishangul-Gumuz Region of Ethiopia
( 53 ) Vegetable Farmers Knowledge and Safety Practices towards Pesticides: Results from Field Observation in Southeastern DR Congo
( 54 ) Death in the Mouth: The Current Status of Pesticide Residues in Cured Fish from Selected Markets in Rivers State Nigeria
( 55 ) Quality Attributes of Cheese Produced from Goat’s Milk Supplemented with Coconut Milk
( 57 ) Economic Benefits of Waste Management Based on Cocoa Farming System in Rural Area: Evidence from East Kolaka District of Southeast Sulawesi Province
( 58 ) Storage Effects on Microbiological and Some Antioxidant Potentials of Partially Substituted Bread Produced from Wheat Flour and Fresh Coconut Meat
( 59 ) Protective Bioactivity of Moringa (Moringa Oleifera Lam.) Seed Oil against Callosobrochus Maculatus (F.) Infestation in Stored Cowpea (Vigna Unguiculata L. Walp.)
( 60 ) Curative Bioactivity of Moringa (Moringa Oleifera Lam.) Seed Oil against Callosobruchus Maculatus F. Infested Cowpea (Vigna Unguiculata L. Walp.) Grain in Storage
( 61 ) Evaluation of Some Cowpea (Vigna Unguiculata L. [Walp]) Genotypes for Stability Of Performance Over 4 Years
( 62 ) Genotype-Environment Interactions and Yield Stability of Cowpea (Vigna Unguiculata L. Walp) in Lomami Province, Central Part of Democratic Republic of Congo
( 63 ) Insecticide Spraying Regime to Control Insect Pest of Cowpea: Management and Monitored Application of Cypermethrin in Lomami Province, DR Congo
( 64 ) Adoption Impact of Improved Cowpea Variety in Selected Areas of Chattogram District of Bangladesh
( 65 ) High-Sensitivity Testing of Effectiveness of Citrus Limon, Vitis Vinifera and Citrus Sinensis in the Postharvest Control of Callosobruchus Maculatus Fabricius (Coleoptera: Chrysomelidae) Infestation of Cowpea Seeds
( 69 ) Estimation of Natural Variability in Different Pearl Millet (Pennisetum glaucum L.) Sudanese Genotypes
( 70 ) Flaxseed Nutritied Meat Balls With High Antioxidant Potential
( 73 ) Effect of Different Concentrations of Vermicompost (Biohumus) On the Root Collar Diameter and Height Growth in the Seedlings of Anatolian Black Pine