Quality Characteristics of Moin-Moin Produced From Some Underutilized Legumes

International Journal of Research and Scientific Innovation (IJRSI) | Volume VIII, Issue III, March 2021 | ISSN 2321–2705

Quality Characteristics of Moin-Moin Produced From Some Underutilized Legumes

 Ibeogu, I.H., Egbedike, C.N., Ikegwu, O.J., Nwobasi, V.N. and 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.

Keywords: Mung bean, LabLab bean, Moin-moin, Proximate, Sensory

I. INTRODUCTION

Moin-moin is made by steaming cowpea paste, garnished with various ingredients like fish, egg, meat, onion, pepper, oil, salt and tomato to flavor or season to curdle or puddy. It is eaten all over Nigeria and beyond (Osuji et al., 2007; Osuji et al., 2011). It is made from wet milled dehulled cowpea or more conveniently from reconstituted cowpea flour. The paste scooped into small cooking cups or wrapped in leaves or foil and boiled for about 40 minutes to produce a curdle or puddy called moin-moin (Ihekoronye and Ngoddy, 1985).
Cowpea which is used in the production of moin-moin is grown majorly in Northern Nigeria and transported to other part of the country including Eastern part of Nigeria which makes cowpea very expensive due to high transportation cost. Due to these limitations, there is a need to search for alternative legumes such as lablab, mung bean, kidney bean that could replace cowpea to cushion this effect on the populace.

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