Asian Journal of Food Research and Nutrition

This research work studied the use of cowpea flour and fermented African oil bean seed flour for the production of moi moi and assessment of the proximate properties of the flour blends and the sensory properties of the steamed paste (moi moi). A completely randomized design (CRD) was used in the design of experiment. A total of 7 samples of the composite flour and one control (100 % cowpea flour) were obtained and used for the production of the steamed paste (moi moi). The blends as well as the control sample were analyzed for the proximate properties of the flours and sensory attributes of the steamed paste (moi moi). Result of the proximate analysis showed that the samples differed significantly (p <0.05) and had values that ranged between 17.46- 36.31%, 5.63 -7.83%, 2.83-16.58%, 2.81-4.99%, 2.88-6.95% and 27.35-67.75% for protein, moisture, fat, ash, crude fibre and carbohydrate respectively. Sensory evaluation carried out on the moi-moi samples showed that the moi moi samples differed significantly (p<0.05) in terms of colour, taste, texture, aroma, mouthfeel and overall acceptability. It was observed from the study that moi moi produced from blends of 95:5 (cowpea: ugba) and 90:10 (cowpea: ugba) had the best acceptability rating as well as the control sample (100:0).This implies that moi moi with good acceptability can be produced from blends of 95:5 and 90:10. The study shows that the incorporation of fermented African oil bean flour into cowpea will effect better nutrition to meet the demand for nutrient balance among the populace.