Production and Quality of Canned Moin‐moin

Adeniji, Ayodeji O.; Potter, Norman N.

doi:10.1111/j.1365-2621.1980.tb06554.x

Cited by 11 publications

(7 citation statements)

References 3 publications

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“…These dishes are extremely popular with all segments of the Nigerian society and are often sold by street or marketplace vendors (6). Adeniji and Potter (35) reported making moin-moin into a ready-to-eat, shelf-stable canned product. They formulated an ingredient composition suitable for canning and also established a safe retort process.…”

Section: Decortication Of the Seed Coatmentioning

confidence: 98%

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The potential of cowpea as human food in Nigeria

Taiwo

1998

Food Reviews International

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Nigeria is a major producer of cowpea but the various methods of storing and preserving the crop locally are grossly inadequate. However, with the development of other higher yielding varieties, the need to consider different means of preserving cowpea becomes urgent. This paper examines some of the factors influencing the production, preservation, and utilization of cowpea within Nigeria. The paper discusses the processing of cowpea as an alternative form of preservation. Utilization of cowpea in the production of bean flour and canned products such as tomato sauce were discussed with their relative economic advantages. Production of cowpea flour with good functional and reconstitutional properties has the potential for a large market since it can be readily incorporated in various recipes. The production of commercially sterile cowpea in tomato sauce as a local substitute to imported baked beans will not only save the country some foreign exchange earnings, but will also lead to industrial growth thereby generating employment for the populace.

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Section: Decortication Of the Seed Coatmentioning

confidence: 98%

“…They formulated an ingredient composition suitable for canning and also established a safe retort process. The acceptance of the canned moinmoin was reported to have been excellent and equal to that of the traditionally steamed product in all organoleptic characteristics (35).…”

Section: Decortication Of the Seed Coatmentioning

confidence: 98%

The potential of cowpea as human food in Nigeria

Taiwo

1998

Food Reviews International

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“…The crude protein content of the moinimoin products ranged from 15.3-17.6s. The lower protein values for the moin-moin products compared to the decorticated cowpea are due to the dilution of cowpea protein by the non-protein ingredients of the moin-moin formula (Adeniji and Potter, 1980). Thiamin retained in the steamed and the canned moin-moin amounted to 91 and 54%, respectively, of the initial thiamin concentration in the unheated moin-moin puree.…”

Section: Sensory Evaluationmentioning

confidence: 98%

“…The traditional recipe and method of preparation, which involves considerable time and labor, ltas been described by Dolvo et al (1976). The composition , heat penetration data, and processing of a commercially :;terila (F, = 10.2 min) canned moin-moin which was high11 acceptable to a Nigerian taste panel have been reported by Adeniji and Potter (1980). Cowpea is a gaod source of thiamin and lysine, adequate in tryptophan, but is deficient in methionine (Block et al, 19.56;Bressani ct al., 1963;Oyenuga, 1968).…”

Section: Biological Evaluation Of Protein Qualitymentioning

confidence: 99%

Nutritional and Sensory Properties of Canned and Stored Moin‐Moin

Adeniji

Potter

1981

Journal of Food Science

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Canned moin‐moin was studied for nutritional and sensory properties after processing and following storage at 22.2°C and 29.4°C for periods up to 6 months. Comparisons were made with freshly prepared, traditional steamed moin‐moin. The canned product remained a very good source of thiamin after thermal processing and storage losses. Chemical assays of lysine, available lysine, methionine, and tryptophan showed no losses of these amino acids from processing or storage, but PER values indicated that thermal processing significantly decreased protein quality of products in rat feeding studies. PER values of canned product then remained stable in storage. After 6 months at both storage temperatures, a Nigerian taste panel ranked overall acceptability of the canned product at 6.5 on a 9 point nedonic scale, compared to 7.5 for the freshly prepared traditiona moin‐moin.

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“…Cowpea ( Vigna unguiculata ) is an important, widely cultivated crop legume in the tropics and subtropics (Singh & Rachie, 1985). It is an important protein source for humans and is also used as fodder for livestock (Adeniji & Porter, 1980). Insect pests and diseases constitute major constraints to cowpea production.…”

Section: Introductionmentioning

confidence: 99%

The effect of cropping history and the role of cowpea debris in the epidemiology of cowpea scab

1998

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The role of cowpea (Vigna unguiculata) debris as a primary source of inoculum for Sphaceloma sp., the pathogen of cowpea scab, was studied in field experiments. Three fields were selected in 1993 and three in 1994, in which cowpea had been grown 1, 2 or 3 years previously as part of a crop rotation. Polyethylene mulch was spread over the soil to prevent soil/debris splash in half of the plots. No scab symptoms were observed on the primary leaves. It took an average of 25 days for primary symptoms to be observed in each field, irrespective of mulching. Mulching had a significant effect on disease severity only in the two sites where cowpeas were last grown a year before the trial (sites 1a and 1b). In both years, interaction between time (days after sowing) and site (fields in which cowpea had been grown 1–3 years earlier) had a significant effect on disease incidence while in 1994, interaction between time, site and mulching was also significant (P < 0.05). Higher disease incidence was observed in 1994 than in 1993. In all fields, there were increases in disease incidence over time. Rain splashing may have contributed to higher disease incidence in plots without mulch. The presence of scab in the mulched plots in fields last sown to cowpea 3 years before the trial suggests that the pathogen may survive on infected cowpea debris, which acts as one of the sources of primary inoculum. Hence longer periods of crop rotation with nonhosts may be required to control the disease.

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Production and Quality of Canned Moin‐moin

Cited by 11 publications

References 3 publications

The potential of cowpea as human food in Nigeria

The potential of cowpea as human food in Nigeria

Nutritional and Sensory Properties of Canned and Stored Moin‐Moin

The effect of cropping history and the role of cowpea debris in the epidemiology of cowpea scab

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