DOI: 10.11648/j.jfns.20261404.13 ISSN: 2330-7293

Proximate, Functional, and Sensory Characterization of Instant Moi-moi Flours Produced from Cowpea ( Vigna unguiculata

Ojali Usman, Ibrahim Gideon, Jabiru Alilu, Memunat Idris
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The current study evaluated the proximate composition, functional, and sensory properties of instant moi-moi flours, which can be easily steamed-cooked into moi-moi (bean pudding), from four indigenous cowpea varieties, namely; Sampea 6 (AAA), Sampea 9 (BBB), Sampea 51 (CCC), and Tchad (DDD), respectively. Using a 4 x 1 factorial design with a completely randomized design, each cowpea variety was processed separately into flour by soaking, dehulling, drying, and milling. Proximate analysis of moi-moi produced from each flour mixed with relevant ingredients revealed that there were significant (p<0.05) variations between samples; moisture content ranged between 54.40 - 58.34%, and ash content ranged between 1.38–1.61%. Sample BBB showed the highest crude protein content (15.39%). Carbohydrate content was generally low, particularly in samples AAA (17.69%) and BBB (17.68%), respectively. Functional properties of the moi-moi flours, such as water absorption capacity, foaming capacity, and emulsion capacity, also varied significantly (p<0.05) among the samples, It was observed that AAA exhibited higher foaming capacity, while CCC demonstrated higher water absorption capacity. DDD exhibited the highest emulsion capacity at 55%. In terms of sensory evaluation of the steam pudding incorporated with salt, palm oil, and other ingredients, it was observed by a twenty-member semi-trained panel that sample AAA was the most accepted overall, though all samples scored above average. These findings provide information on the nutritional adequacy and consumer acceptability of cowpea-based steamed pudding, with each variety offering unique benefits that can guide varietal selection for both home and commercial processing.

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