Rheological properties and consumer acceptance of moin-moin premix

Olapade, AA; Ozumba, AU; Solomon, HM; Olatunji, OO; Adelaja, SO

doi:10.4314/nifoj.v23i1.33611

Cited by 5 publications

(5 citation statements)

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“…The maximum viscosity achieved by the two cultivars did not present significant differences (p < 0.05) (Table 3). In studies using CCF, it has been obtained PV of 371.7 RVU or 4,460.4 cP (Malomo et al, 2017) and 340 RVU or 4,080 cP (Olapade et al, 2005), values higher than those observed in this research. Comparing 3 cowpea cultivars, PV values have been obtained from 101.42 to 114.74 RVU (1,217.04 to 1,376.88 cP) (Adegunwa et al, 2012).…”

Section: Raw Ccf Paste Propertycontrasting

confidence: 55%

Pasting properties of raw and extruded cowpea cotyledons flours

Hashimoto

Schmiele

Nabeshima

2020

Braz. J. Food Technol.

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There is little research on the viscosity profile analysis of cowpea cotyledon flour (CCF). Due to the new ways of using pulses grains in the diet, it is important to evaluate the viscoamylographic behavior of raw and processed CCF. The CCF was obtained from the cultivars BRS Guariba and BRS Novaera and evaluated in the Rapid Visco Analyzer (RVA). For raw CCF it was used the “Standard 1” program. The extruded CCF was obtained from the cultivar BRS Guariba, which was processed following a central rotational composite design, combining thermoplastic extrusion temperatures (124; 130; 145; 160; 166 °C) and conditioning moisture (16.2%; 17%; 19%; 21%, 21.8%). The obtained extrusions were ground (Ø > 0.5 mm) and evaluated in the RVA using the program “Extrusion 2”. The raw CCF from BRS Guariba presented higher protein, lipid and mineral content and lower carbohydrate content than BRS Novaera. The raw CCF from BRS Guariba showed lower values of pasting temperature (79.35 °C), viscosity breakdown (103.00 cP) and seatback (1447.33 cP) compared to raw CCF from BRS Novaera. The extrusion process drastically changed all viscosity parameters, increasing the initial viscosity value and decreasing the value of other parameters. The extruded CCF had different pasting properties. CCF extruded at 166 °C and 19% moisture resulted in flours with higher initial viscosity and lower retrogradation values, which can be used as a thickener in food products, in addition to increase nutritional value.

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Section: Raw Ccf Paste Propertycontrasting

confidence: 55%

Pasting properties of raw and extruded cowpea cotyledons flours

Hashimoto

Schmiele

Nabeshima

2020

Braz. J. Food Technol.

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“…Cassava is a major source of low cost carbohydrate for over 600 million people in Sub Saharan Africa, South America and Asia. 12 Cassava is very cheap and a staple food in many Nigerian homes for human consumption and income generation. 13 Cassava roots contain about 25 to 30% starch but deficient in nutrients like protein, minerals and vitamins, 14 which abound in legumes.…”

Section: Introductionmentioning

confidence: 99%

“…The leaves give akpekpa its characteristic taste and unique flavor. It is a delicacy and well cherished food similar to okpa, 12 eaten by over five million people including children and adults in North central Nigeria particularly among the Tiv people.…”

Section: Introductionmentioning

confidence: 99%

Proximate Composition, Functional and Sensory Properties of Bambara Nut (Voandzeia subterranean), Cassava (Manihot esculentus) and Soybean (Glycine max) Flour Blends for “Akpekpa” Production

Igbabul

Adole

Sule

2013

Curr Res Nutr Food Sci

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Bambara nut (Voandzeia substerranean L.), cassava (Manihot esculenta) and soybean (Glycine max) flour blends were used in producing "akpekpa" which is similar to "okpa" wrapped in Thaumatococcus daniellii leaves (Ikya-kon). The blends at different percentages (Sample A = 100% Bambara nut flour, B = 80% Bambara nut flour + 20% cassava flour, C = 80% Bambara nut flour + 20% soyflour and D = 70% Bambara nut flour + 15% cassava flour + 15% soyflour) were studied for proximate composition, functional and sensory properties of the akpekpa made from the flours. The result of the proximate composition showed significant difference (P------< 0.05) in carbohydrate (62.87 -67.88), fat (4.04 -5.75), moisture (8.95 -10.01) and protein (14.25 -16.25), while ash (3.49 -3.50) and fibre (1.40 -1.45), showed no significant difference between the samples, measured in percentages. The result of functional properties also showed significant difference (P------< 0.05) in foaming capacity (11.77 -23.77ml/g) and water absorption capacity (1.93 -2.15g/g), while bulk density (0.69 -0.71g/cm 3 ), oil absorption capacity (2.26 -2.73g/g) and gelation concentration (4.00% w/v) showed no significant difference between the samples. The result for sensory characteristics also showed significant differences at (P------< 0.05) in taste (6.27 -7.73), flavor (6.20 -7.80), colour (7.00 -7.93) and general acceptability (6.47 -7.80), while there was no significant difference in texture (6.67 -7.13) between the samples. From the sensory scores, akpekpa produced from 80% Bambara nut, 20% cassava flour and 80% Bambara nut , 20% soy flour were well accepted. The supplementation of bambara nut flour with 20% cassava flour was most acceptable followed by that with 20% soyflour.

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“…, 2010). Nutritious Bambara groundnut pods are consumed as a snack, and seeds are milled and mixed with seasoning to make moin-moin (Olapade et al. , 2005), a steamed bean pudding widely consumed in Nigeria.…”

Section: Applications Of Bambara Groundnuts In Foodsmentioning

confidence: 99%

“…Both mature and immature Bambara groundnuts are edible and they can be cooked by boiling them (Okpuzor et al, 2010). Nutritious Bambara groundnut pods are consumed as a snack, and seeds are milled and mixed with seasoning to make moinmoin (Olapade et al, 2005), a steamed bean pudding widely consumed in Nigeria. Oyeyinka et al (2017b) reported the consumption of Bambara groundnut puree as a protein source in complementary food suitable for infants, which was prepared by soaking, boiling and mashing.…”

Section: Applications Of Bambara Groundnuts In Foodsmentioning

confidence: 99%

Drought-tolerant Bambara groundnuts as future food: a comprehensive review of its properties and applications in food

Pui

Tan

Kong

et al. 2021

BFJ

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PurposeThis review provides an overview of the applications of Bambara groundnuts in various food products. The genetic diversity, physical properties and chemical compositions of the crop are also elucidated.Design/methodology/approachThis paper critically reviewed the physicochemical properties and applications of Bambara groundnuts from recent literature.FindingsBambara groundnut (Vigna subterranea) is a drought-tolerant crop from West Africa that contains not only carbohydrates and fats but is also high in protein. The cultivars of Bambara groundnut can be distinguished by the colours of seeds, which range from red, blue-eye, brown and black-eye. Bambara groundnuts contain carbohydrate (57–67%), protein (15–25%), fat (4–8%), fibre (1.4–1.5%) and ash (2.9–4%). As a percentage of protein, the essential amino acids, lysine, methionine and cysteine are relatively high in Bambara groundnuts. Meanwhile, linoleic, palmitic and linolenic acids are the fatty acids present in this crop.Practical implicationsSeveral studies have shown that Bambara groundnuts can be used as fat substitutes, emulsifiers, water binders, bulking agents and thickeners due to its water and oil absorption properties, gelling, pasting, emulsifying and foaming abilities. Bambara groundnuts are used in the development of many intermediate or final products like flour blend, cookies, bread and fermented milk. It has a positive impact on the overall proximate, functional, mineral and amino acid profiles of the food products.Originality/valueDespite its high nutrient density, Bambara groundnuts are an underutilised legume due to unavailability and lack of knowledge among consumers on its benefits. There is a need to promote the use of Bambara groundnuts as a future food.

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Rheological properties and consumer acceptance of moin-moin premix

Cited by 5 publications

References 0 publications

Pasting properties of raw and extruded cowpea cotyledons flours

Pasting properties of raw and extruded cowpea cotyledons flours

Proximate Composition, Functional and Sensory Properties of Bambara Nut (Voandzeia subterranean), Cassava (Manihot esculentus) and Soybean (Glycine max) Flour Blends for “Akpekpa” Production

Drought-tolerant Bambara groundnuts as future food: a comprehensive review of its properties and applications in food

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