Chemical Composition And Sensory Evaluation Of Moi-Moi Made From Soybean {Glycine Max) And Maize (Zea Mays) Blends:- Agbo, Oluchukwu M.

AGBO | 122 pages (24482 words) | Projects
Human Nutrition and Dietetics | Co Authors: OLUCHUKWU MARYJANE

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

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APA

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 May 20, 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

MLA 8th

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 20 May. 2024.

MLA7

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. 20 May. 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 >.

Chicago

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 20 May. 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

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