ABSFRACT
This study was aimed at investigating the
chemical composition and sensory evaluation of moi-moi made Ironi soybean
(Glycine max) and maize (Zea mays) blends. The moimoi was formulated in the
stated proportion (70% soybean: 30% maize, 65% soybean: 35% maize, 60% soybean:
40% maize and 50% soybean: 50% maize). Moi-moi prepared from 100% cowpea served
as the control. The blends were milled on wet basis with ingredients (pepper,
onion and crayfish). It was then mixed with water, magi, vegetable oil and
salt, wrapped in aluminum foil and boiled for 1 hour. The chemical composition
and sensory evaluation of moi-moi were evaluated using standard analytical
procedures. The proximate composition ofthe moi-moi showed that moi-moi with
100% cowpea had the least dry matter (55.72%) while moi-moi with 50% soybean
and 50% maize had the highest value for dry maltci* (59.99%). Moi-moi with 50%
soybean and 50% maize had the least moisture content (40.01%) while moi-moi
with 100% cowpea had the highest moisture content (44.28%), moi-moi with 50%
soybean and 50% maize had the least crude protein (21.16%) while moi-moi with
70% soybean and 30% maize had the highest crude protein (25.75%). Crude fibre
content showed that moi-moi with 100% cowpea had the least value (2.40%) while
50% soybean and 50% maize had the highest value (3.35%). Moi-moi with 100% cowpea
had the least fat content (15.32%) while that with 70% soybean and 30% maize
had the highest value (16.18%). Ash content ranged from 1.36% in moi-moi made
Ironi 100% cowpea to 2.23% in that from 50% soybean and 50% maize. Moi-moi made
Irom 50% soybean and 50% maize had the highest carbohydrate (17.72%) and energy
value (295.36 kcal) while moi-moi with 70% soybean and 30% maize, and that with
100% cowpea had the least carbohydrate (9.49%) and energy value (284.46 kcal)
respectively. Results ofmineral content showed that moi-moi with 70% soybean
and 30% maize had the least calcium (9.94%) while moi-moi with 100% cowpea had
the highest value (22.67%). Moi-moi with 50% soybean and 50% maize had the
highest iron (2.46%), potassium (31.54%), magnesium (11.34%) and phosphorus
(41.54%) while moi-moi with 100% cowpea had the least iron (0.15%), magnesium
(0.54%). phosphorus (5.62%) and sodium content (1.43%). Pro-vitamin A content
showed that moi-moi with 100% cowpea had the least value (6.51 gg) while moimoi
with 50% soybean and 50% maize had the highest value (27.86 pig). Moi-moi with
50% soybean and 50% maize had the least vitamin Bi (0.37 mg) and vitamin B2
content (0.11 mg) while moi-moi with 100% cowpea had the highest Vitamin Bi
(0.62 mg) and vitamin B2 content (0.36 mg). Moi-moi with 100% cowpea had the
least vitamin C (3.02 mg) and vitamin E content (0.45 mg) while the highest
vitamin C (9.53 mg) and vitamin E content (50% soybean and 50% maize) was
obtained in moi-moi with 70% soybean and 30% maize, and moi-moi with 50%
soybean and 50% maize respectively. Moi-moi prepared from 100% cowpea was the
most preferred by the panelists. Soybean moi-moi supplemented with 50% maize
was more nutritious than other blends, as such, its consumption is highly
recommended
AGBO, A (2024). Chemical Composition And Sensory Evaluation Of Moi-Moi Made From Soybean {Glycine Max) And Maize (Zea Mays) Blends:- Agbo, Oluchukwu M.. Repository.mouau.edu.ng: Retrieved Sep 07, 2024, from https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-moi-moi-made-from-soybean-glycine-max-and-maize-zea-mays-blends-agbo-oluchukwu-m-7-2
AGBO, AGBO. "Chemical Composition And Sensory Evaluation Of Moi-Moi Made From Soybean {Glycine Max) And Maize (Zea Mays) Blends:- Agbo, Oluchukwu M." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 28 Mar. 2024, https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-moi-moi-made-from-soybean-glycine-max-and-maize-zea-mays-blends-agbo-oluchukwu-m-7-2. Accessed 07 Sep. 2024.
AGBO, AGBO. "Chemical Composition And Sensory Evaluation Of Moi-Moi Made From Soybean {Glycine Max) And Maize (Zea Mays) Blends:- Agbo, Oluchukwu M.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 28 Mar. 2024. Web. 07 Sep. 2024. < https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-moi-moi-made-from-soybean-glycine-max-and-maize-zea-mays-blends-agbo-oluchukwu-m-7-2 >.
AGBO, AGBO. "Chemical Composition And Sensory Evaluation Of Moi-Moi Made From Soybean {Glycine Max) And Maize (Zea Mays) Blends:- Agbo, Oluchukwu M." Repository.mouau.edu.ng (2024). Accessed 07 Sep. 2024. https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-moi-moi-made-from-soybean-glycine-max-and-maize-zea-mays-blends-agbo-oluchukwu-m-7-2