ABSTRACT

 This study was aimed at investigating the chemical composition and sensory evaluation of moimoi made from Orange-fleshed sweet potatoes (OFSP) (Ipomoea batatas), soybean (Glycine max) flour blends and crayfish {Euastacus spp). Three moimoi samples were produced from the proportion of(Soybeans:OFSP:Crayfish) composite flours as 85:10:5 (201), 80:15:5 (202) and 75:20:5 (203) and 100% cowpea was the control sample (200). Their proximate, mineral (Ca, Na, Mg, P, K, Fe, Zn,), vitamin (A, Bi, B2, B3, B6, and C), anti-nutrient (tannin, saponins, flavonoid, alkaloids, phenol) composition and functional properties were determined using standard analytical methods. The organoleptic properties were evaluated using a 9-point Hedonic scale. Statistical Package for Social Science (SPSS) was used to analyze the data fbr easy computation. Result ofthis study showed that the moisture, protein,.fibre, fat and ash content of composite flour samples (201, 202, and 203) were significantly higher (P<0.05) than that ofthe 100% cowpea flour (sample 200), while carbohydrate and energy density were significantly higher in sample 200 (100% cowpea) than that of the composite flour samples. Also, there were great significant difference (p><0.05) in the sodium, calcium, phosphorus, magnesium and potassium content of the flour samples. The beta carotene, thiamine and Vitamin C content increased significantly with increase in percentages of OFSP against the control, ranging from 28.41pg/100g- 66.14四g/lOOg, 1.84mg/100g - 1.96mg/100g and 31.76mg/100g - 36.74mg/100g respectively. Moimoi from the composite flour samples contained low amounts oftannin (0.42mg/100g - 0.48mg/100g), saponins (0.10mg/l 00g - 0.16mg/l 00g), flavonoids (2.23mg/100g - 3.01mg/100g), alkaloids (1.41mg/100g 一 1.61mg/100g), and phenol (0.05mg/100g 一 0.09mg/100g). The bulk density, oil absorption capacity, water absorption capacity, foam capacity, fbam stability, swelling index, and gelation temperature ofthe moimoi samples were also significantly different (p >< 0.05) with values ranging from 0.60g/ml- 0.64g/ml, 2.07g/g 一 2.29g/g, 1.04g/g - 1.21 g/g, 18.61% -22.76%, 30.22% - 32.91%, 2.02g/g 一 2.1 lg/g and 80.05°C 一 81.30°C respectively. Organoleptically, 100% cowpea moimoi (control) was preferred by panelists to the composite flour samples. In conclusion, result ofthis research work showed that moimoi from the composite flour samples contained higher nutrients than the popular cowpea moimoi and are suitable fbr combating vitamin A deficiency and protein-energy malnutrition in a predominantly starch and cereal-based diet.