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)

Abstract

Present study was aimed to investigate the utilization of cowpea in combination with soybean for the production of steamed cowpea paste Moi-Moi and Ekuru. For these preparations cowpea used in different ration for the substitution of soybean. The samples were processed into paste using traditional method the pasted samples were subjected to proximate analysis and two difference local products produced (Moi-moi and Ekuru) were subjected to sensory evaluation. The results of proximate analysis showed that the nutritional composition of the samples increased as the proportion of soybean subtitution increased. The moisture content of the tested samples ranged between (48.36 to54.93%), protein content (4.44 to11.60%), ash (1.17 to 1.88%); crude fat (1.91 to 5.28%), crude fiber (0.92 to 1.19%) and carbohydrate (31.69 to 36.63%) respectively. The results of sensory evaluation showed that they competed favourably with the control except sample D. This research work showed that the combination of cowpea and soybean, in the investigated proportion, can be used to produce Moi-moi and Ekuru of acceptable sensory quality and improved proximate composition.

Untitled

“…It also works in synergy with minerals to enhance growth, provide energy, repair, and regulate body processes (Okwunodulu., Peter, & Okwunodulu, 2019). Protein content obtained from this study compares well with the study of Ogundele et al (2015) who reported protein content of 4.40-11.60% for moi-moi made from cowpea and soybean flour blends. It is also close to the study of Agbara et al…”

“…Moisture content of moi-moi obtained from this study is lower when compared with 52.06-55.06% for moi-moi made from cowpea-Asparagus bean flours (Nwosu, 2011). It is also lower than that reported by Ogundele, Ojubanire, and Bamidele (2015) for cowpea/soybean moi-moi (48.36-53.93%). The moisture content of moi-moi from this study is within the range of 36.80-44.23% obtained for cowpea/maize moimoi (Akusu & Kiin-Kabari, 2012).…”

“…Fat content of moi-moi obtained from this study is higher than 16.50-21.81% for moi-moi produced from cowpea and maize flour blends (Akusu & Kiin-Kabari, 2012). Ogundele et al (2015) reported 1.91-4.06% for cowpea/soybean flour moi-moi formulations. These differences could be due to the variation in recipes used.…”

NIGERIA JOURNAL OF HOME ECONOMICS (Nig-JHEC) Vol 8, No 4, June 2020

“…Every child has the right to be born well, and to be cared and raised well. 2. Every child has the right to live with a family, who loves, cares and teaches good morals to him or her.…”

“…Families should adopt and maintain good communication networks in the family as this will enable adolescents understand the need for conflict resolution through communication. 2. Family values must be maintained by the family, and inculcated in the children.…”