Small scale market survey on the preparation and physico-chemical characterstics of moin-moin: a traditional ready-to-eat cowpea food from Brazil

Cardoso, Lafaiete Almeida; Greiner, Ralf; Silva, Cíntia de Santana; Maciel, Leonardo Fônseca; Santos, Luis Fernandes Pereira; Almeida, Deusdélia Teixeira de

doi:10.1590/fst.59920

Cited by 5 publications

(2 citation statements)

References 25 publications

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“…Hernandez-Chavez et al ( 2019) when evaluating the effect of corn flour tortillas, reported that, a food with high elasticity has a rubbery texture, while a product with low elasticity is frangible, which shows that the nuts in the present study have low elasticity, being considered a frangible food. Cardoso et al (2022) observed low values of elasticity and cohesion in moinmoin, thus confirming the brittle, brittle nature of the product. Lima (2002), when evaluating the shelf life of cashew nut kernels in commercial packaging, reported the importance of the effect of the moisture content on their texture and stated that the kernel with high moisture content becomes elastic and little appreciated by the consumer.…”

Section: Resultsmentioning

confidence: 63%

Mechanical properties of Bertholletia Excelsa H. B. K. kernels stored in different packagings

et al. 2022

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Evaluate texture in relation to the hardness, fracturability, cohesiveness, elasticity and chewiness parameters of Brazil nut kernels stored in different packagings over time of 240 days. The experimental compression tests were conducted in 15 kernels for each treatment using a texturometer equipped with a load cell of 25 kg. The following parameters were used: pre-test speed: 2.0 mm s -1 ; test speed: 0.50 mm s -1 and post-test speed: 0.50 mm s -1 ; 10% compression and rest period of 2 s between the two cycles; initial load of 7 g; and data acquisition rate of 10 points per second. The data were subjected to analysis of variance (ANOVA), followed by the Scott-Knott test at 5% significance level, using R software. Storage time interfered in the moisture content, leading to the highest value initially, 4.03% w.b., and lowest value at 120 days, with an average of 2.705% w.b. The hardness values of the kernels stored in the polypropylene packaging remained the same throughout storage. The different packagings and storage times had no influence on the fracturability parameter. Polypropylene and vacuum packaging did not influence the elasticity of kernels throughout storage. Cohesiveness and chewiness showed differences between the packagings and between the storage periods.

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Section: Resultsmentioning

confidence: 63%

Mechanical properties of Bertholletia Excelsa H. B. K. kernels stored in different packagings

et al. 2022

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“…Prolonged drying time at higher relative temperatures during the decreasing drying speed period causes improper temperature degradation of the final product. The term drying refers to the removal of moisture from materials (Cardoso et al, 2021). This method is the most common and widely used method in terms of energy consumption for food storage, which is associated with many changes, especially in solid particles, pastes, long sheets, clots, or solutions.…”

Section: The Role Of Infrared Waves In Increasing the Quality Of Food...mentioning

confidence: 99%

The role of infrared waves in increasing the quality of food products

et al. 2022

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Infrared waves have found a special place in the food industry as one of the new sources of heat production. Infrared heating technology transfers large amounts of energy to the environment or material being processed in a short time. Also improves the quality of the product and makes the product produced by this method have a higher quality than the product produced by traditional methods. Applying modern methods of heating food achieves high-quality processed products and also reduces energy consumption. One of these methods is infrared heating, which can replace many other processes in the industry as an effective method in food processing. Infrared heating has many advantages over conventional heating in similar conditions, including reduced heating time, uniform heating, high heat transfer coefficient, reduced quality loss, significant energy savings, and environmental friendliness. This paper investigates heating using infrared radiation at temperatures of 55, 65, 75, and 85 °C, and its effect on pumpkin drying. The studied parameters include moisture ratio, drying rate, effective diffusion coefficient, and activation energy. According to the results, with increasing temperature from 55 to 85 °C, the drying time decreases by about 60%, and the effective diffusion coefficient has increased by 140%.

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Instant premix for steamed cowpea (Vigna unguiculata L. Walp) pudding: Effect of foam-mat and air-oven drying on flour and end product characteristics

Alifa,

Adeboyejo,

Aworh

2023

Preprint

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The effect of foam-mat and air oven drying on nutritional, functional, colour, rheology and microstructural properties of instant cowpea premix for production of moin-moin, a popular tropical protein-based meal, was investigated. In addition, the sensory properties of moin-moin prepared from the premixes were comparatively evaluated with traditionally produced moin-moin and the one produced from commercial cowpea flour. Foam-mat dried premix produced moin-moin of significantly higher nutritional quality than the oven-dried premix and the commercial cowpea flour. Furthermore, foam-mat dried products had higher bulk density, wettability, emulsion and foam capacity. Commercial cowpea flour had higher hydrophilicity, whereas the premixes had higher oil absorption capacities. Loss of desirable colour properties as evidenced by higher a* and b* values in oven-dried premix occurred. Pasting properties were significantly affected by drying method with the oven-dried premix having the highest tendency to retrograde and disintegrate. Microstructure of the premixes and cowpea flour showed distinct differences in their uniformity and granule size. Comparatively, moin-moin from the premixes had higher nutritional properties, but were less preferred in terms of sensory quality attributes than the one prepared conventionally and from commercial cowpea flour.

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Small scale market survey on the preparation and physico-chemical characterstics of moin-moin: a traditional ready-to-eat cowpea food from Brazil

Cited by 5 publications

References 25 publications

Mechanical properties of Bertholletia Excelsa H. B. K. kernels stored in different packagings

Mechanical properties of Bertholletia Excelsa H. B. K. kernels stored in different packagings

The role of infrared waves in increasing the quality of food products

Instant premix for steamed cowpea (Vigna unguiculata L. Walp) pudding: Effect of foam-mat and air-oven drying on flour and end product characteristics

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