Noah, Abimbola A. (2018) MICROBIAL AND SENSORY EVALUATION OF MOINMOIN PRODUCED FROM BAMBARA GROUNDNUT AND RED KIDNEY BEANS BLENDS Noah, A. A. In: 42ND ANNUAL CONFERENCE AND ANNUAL GENERAL MEETING, ABEOKUTA NIGERIA, 15TH - 18TH OCTOBER, 2018, 15TH - 18TH OCTOBER, 2018, ABEOKUTA NIGERIA.
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Abstract
Legumes have historically been part of expensive meals throughout the world as they have a major role to play in the fight against malnutrition. It is therefore necessary that their levels of consumption, which are already too low in a number of developing countries be increased [1]. Moinmoin is a steamed bean cake, or bean sponge cake or steamed bean pudding eaten all over Nigeria and beyond [2]. Presently, only cowpea seeds are being utilized in the production of moinmoin, despite the availability of other well-known legumes [3]. Hence, there is need to ascertain the quality and consumer acceptability of steamed bean cake or moinmoin produced from other legumes. Bambara groundnut (Vigna subterranean) (L) Verde is an African species that has been cultivated for centuries [4]. Bambara groundnut possesses sufficient quantities of nutrients such as proteins, vitamins and minerals. Bambara groundnut seeds provide an important source of crude protein (24%), carbohydrate (63%) and fat (6.5%). The seed is rich and has a good balance of essential amino acids [5]. Red kidney beans (Phaselous vulgaris) have greatest popularity in the United State of America and in developing countries [6]. Red kidney bean are excellent source of protein, starch, soluble and insoluble fiber, vitamin and minerals, especially zinc, magnesium and manganese. They are very low in fat [7]. The objective of the study was to evaluate the microbial, sensory properties and the effect of red kidney beans fortification on the quality of moinmoin produced.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) Q Science > QR Microbiology |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 11 Jun 2021 05:29 |
| Last Modified: | 11 Jun 2021 05:29 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1713 |
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