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Compositional sensory and biological evaluations of supplemented pea moin moin



Compositional sensory and biological evaluations of supplemented pea moin moin



Lebensmittel-Wissenschaft & Technologie 20(3): 115-120



Moin-moin is a popular West African steamed food product produced from blackeye peas. These peas contain high amounts of protein but are low in sulphur amino acids. This study was designed to determine the efficacy of supplementing blackeye pea moin-moin with melon seed or pollack fish flour. Proximate composition indicated that supplementation with 10% and 20% melon seed or pollack fish flours could significantly increase the protein content of blackeye pea moin-moin. Furthermore, the sensory results showed that blackeye pea moin-moin could be supplemented with 10% and 20% melon seed or 10% pollack fish flour without loss of sensory qualities. American panellists rated moin-moin samples similarly to the West African panellists. With education and exposure, Americans might find moin-moin products acceptable in their food choices. However, evaluation of the protein quality of moin-moin by liver composition of mature rats did not show a clear improvement for the supplementations. Of all the liver analyses, only liver moisture content indicated a significant improvement of the protein quality of blackeye pea moin-moin with 20% melon seed and 10% fish flour supplementations.

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Accession: 005024067

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