Protein quality and sensory evaluation of moin-moin prepared from cowpea/maize flour blends

Abstract

The proximate composition, acceptability and nutritional evaluation of moin-moin prepared from cowpea/maize flour blends in the ratio 100:0 (sample A, control), 80:15 (sample B); 75:25 (sample C), 65:35 (sample D), 50:50 (sample E), 40:60 (sample F) and 30:70 (sample G), respectively were investigated. Protein quality was evaluated by feeding 28 days-old weaning albino rats with 10% protein diets formulated with sample A to G, with casein as control diet. The crude protein, fat and moisture content of sample A were 21.89, 15.25, 44.12, 15.40, 9.85 and 36.10% but decreased to 15.40, 9.85 and 36.10%, respectively as the level of maize flour in the blend increased to 70%. Up to 35% of maize flour substitution in the blend produced acceptable moin-moin with sensory properties similar to the traditionally prepared moin-moin. There was no significant (P>0.05) difference for protein efficiency ratio, net protein ratio, apparent and true digestibility of moin-moin at 70% level of maize substitution when fed to rats suggesting an improvement in protein quality of moin-moin prepared from cowpea/maize (30:70 W/w) flour blend but the moin-moin was unacceptable. Key words: Moin-moin, cowpea/maize, flour, protein quality, sensory evaluation.