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Production and quality of canned moin moin



Production and quality of canned moin moin



Journal of Food Science 45(5): 1359-1362



Moin-moin, a very popular cowpea dish in Nigeria, was made into a ready-to-eat, shelf-stable canned product. An ingredient composition suitable for canning was formulated. The heat penetration characteristics of the product were determined and a safe retort process was established. The canned moin-moin was compared with steamed (traditional) moin-moin by a group of Nigerian taste panelists. The acceptance of the canned moin-moin was excellent and equal to that of the steamed moin-moin in all organoleptic characteristics. Proximate chemical compositions of the moin-moin products were determined.

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Accession: 006190303

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