ABSTRACT

 This study assessed the nutrient composition and acceptability of moi moi oka produced from corn, ripe plantain and sprouted soybean paste. Wholesome corn, ripe plantain and soybean were procured and processed into paste. Four (4) samples were formulated, while 100 % corn paste served as the control. Moi moi were produced from the blends. The moi moi were analyzed for their proximate, mineral, vitamin, phytochemical, physicochemical, antioxidant, dietary fiber, carbohydrate, colour and microbial composition based on standard method while the sensory properties ofthe moi moi were assessed by the panelist. The statistical analysis was carried out using one-way ANOVA at 95 % confidence level. Result showed that proximate composition ranged from 34.02 to 37.65 %, 6.96 to 11.55 %, 3.65 to 7.63 %, 2.12 to 2.62 %, 1.99 to 2.12 %, 42.20 to 48.34 % and 254.42 to 283.67 kcal for moisture content, crude protein, fat, crude fiber, ash, carbohydrate and energy value respectively. The mineral composition ranged from 55.46 to 69.56 mg/100 g, 65.18 to 86.34 mg/100 g, 102.96 to 184.77 mg/100 g, 2.36 to 4.67 mg/100 G, 0.91 to 1.75 mg/100 g, 29.34 to 46.98 mg/100 g and 29.34 to 46.98 mg/100 g for calcium, phosphorous, potassium, iron, zinc, magnesium and manganese respectively. The vitamin composition ranged from 35.52 to 46.63 mg/100 g, 0.21 to 0.40 mg/100 g, 0.09 to 0.20 mg/100 g, 2.22 to 2.61 mg/100 g and 2.71 to 5.24 mg/100 g for vitamin A, vitamin Bi, vitamin B2, vitamin B3 and vitamin C respectively. The phytochemical composition ranged from 29.65 to 36.34 mg/100 g, 48.22 to 50.26 mgGAE/100 g, 0.77 to 1.22 mg/100 g, 1.35 to 2.58 mg/100 g, 0.63 to 0.92 mg/100 g and 0.73 to 1.08 mg/100 g for polyphenol, phenol, alkaloid, saponin, tannin and phytate respectively. The physicochemical composition ranged from 6.01 to 6.03 and 4.03 to 62.65 N for pH and texture respectively. The antioxidant activities ranged from 30.33 to 35.02 %, 118.20 to 141.48 mmolFc2+/g and 98.22 to 186.24 mgTE/g for DPPH, FRAP and ABTS respectively. The dietary fiber composition ranged from 1.03 to 1.36 %, 2.55 to 3.50 % and 3.56 to 4.86 % for soluble dietary fiber, insoluble dietary fiber and total dietary fiber respectively. The carbohydrate composition ranged from 15.92 to 24.04 % and 75.98 to 84.08 % for amylose and amylopectin content respectively. The colour profile ranged from 44.39 to 65.76, 3.55 to 3.98, 20.14 to 20.22 and 55.96 to 85.42 for L*, a*, b* and whiteness index respectively. The microbial analysis ranged from 2.1 x 105 to 5.0 x 105 for bacterial culture and 4.2 x 105to 23.2 x 105 for fungal culture. The sensory evaluation ranged from 4.25 to 7.46, 5.54 to 7.54, 5.92 to 7.83, 4.79 to 7.50, 5.58 to 7.50 and 5.88 to 8.38 for appearance, taste, aroma, mouthfeel, softness and general acceptability respectively. Sensory analysis revealed that moi moi containing 85 % corn paste, 10 % ripe plantain paste and 5 % soybean paste possessed better organoleptic piopeitics. This research has shown that the nutrient composition and sensory qualities ofmoi moi oka can greatly be improved by using firm ripe plantain and sprouted soybean pastes, thereby supporting food security and healthier diets in the region.