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Nutritional and sensory properties of canned and stored moin moin



Nutritional and sensory properties of canned and stored moin moin



Journal of Food Science 46(1): 198-200



Canned moin-moin was studied for nutritional and sensory properties after processing and following storage at 22.2.degree. C and 29.4.degree. C for periods up to 6 mo. Comparisons were made with freshly prepared, traditional steamed moin-moin. The canned product remained a very good source of thiamine after thermal processing and storage losses. Chemical assays of lysine, available lysine, methionine and tryptophan showed no losses of these amino acids from processing or storage, but PER [protein efficiency ratio] values indicated that thermal processing significantly decreased protein quality of products in rat feeding studies. PER values of canned product then remained stable in storage. After 6 mo. at both storage temperatures, a Nigerian taste panel ranked overall acceptability of the canned product at 6.5 on a 9-point hedonic scale, compared to 7.5 for the freshly prepared traditional moin-moin.

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Accession: 006008430

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-2621.1981.tb14563.x


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