ABSTRACT

 This study investigated the evaluation of chemical and physical properties of moi-moi produced from malted maize. Flour produced from maize was malted into different time; 24 h, 48 h and 78 h to obtain a malted pudding. The malted moi-moi were subjected to proximate composition, vitamin contents, mineral content, microbial load and sensory qualities using standard methods. Experimental data were subjected to statistical analysis at 95% confidence interval. The proximate composition ranged from 49.63 to 51.85% for moisture content, protein content ranged from 10.55 to 14.26%, fat content ranged from 3.53 to 4.08%, fibre content ranged from 1.12 to 1.79%, ash content ranged from 1.69 to 2.53% and carbohydrate content ranged from 26.27 to 33.42%. Results ofvitamin content showed that, B-carotcne malted moi-moi ranged from 20.73 to 21.56 mg/100 g, vitamin Bl ranged from 0.03 to 0.08 mg/100 g, vitamin B2 of the malted moi-moi ranged from 0.01 to 0.07mg/100 g, vitamin B3 ranged from 0.07 to 0.15mg/100g, vitamin C ranged from 18.83 to 18.98 mg/100g. Mineral content ranged from 164.31 to 182.54 mg/100g for calcium, Magnesium ranged from 35.17 to 45.02 mg/lOOg, Potassium ranged from 306.21 mg/100g to 341.52 mg/lOOg, sodium ranged from 15.47 to 17.42mg/100g and iron ranged from 7.03 to 7.91 mg/lOOg. The microbial analysis ranged from 0.06 xl0s efu to 1.71xl08cfu for bacterial and 1.08 xl08cfu for fungal. Organoleptically, moi-moi samples malted for 24 h was rated highest (7.72) among the samples with respect to general acceptability. Conclusively, producing moi-moi with malted maize can be considered an innovative approach to improve its nutritional and functional qualities.