Quality Characteristics of Moin-Moin Produced From Some Underutilized Legumes

I.H. Ibeogu, C.N. Egbedike, O.J. Ikegwu, V.N. Nwobasi and N.U. Oledinma
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I.H. Ibeogu: Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria
C.N. Egbedike: Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria
O.J. Ikegwu: Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria
V.N. Nwobasi: Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria
N.U. Oledinma: Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria

International Journal of Research and Scientific Innovation, 2021, vol. 8, issue 3, 06-09

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.

Date: 2021
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