Malomo, O., Apo, Rotimi and Alamu, Emmanuel Adediran. (2017). Development of Spiced Instant ‘Moin moin’ Produced from precooked Cowpea flour using maize starch as binder. International Journal of Food Science and Nutrition Engineering, International Jour
Abstract The cowpea flour samples were produced from de-hulled cowpea seeds and pre-cooked de-hulled cowpea seeds, and were spiced. The flour from the former was used as the control while the flour from the latter was used as the experimental samples. The pre-cooked flour was divided into 4 portions and cornstarch (the binder) was added at (0%, 10%, 15% and 20%) varying levels. Resultant flours were analyzed for proximate composition, functional and pasting properties, some minerals, anti-nutritional factors and amino acids index to compare with the control. The flours were also used to prepare ‘moin-moin’ (steamed cowpea paste) to compare their cooking time properties with the control as well. The results of the study indicated a significant decrease (P ≤ 0.05) in protein, oil absorption, bulk density, peak viscosities and amino acids index and ranged from (23.94 – 19.24%; 1.90 – 1.45ml/g; 0.74 – 0.65g/ml; 371.70 – 294.92RVU and 0.232 – 0.007) respectively. Anti-nutritional factors measured, decreased significantly (P ≤ 0.05) for phytates, saponin, oxalate and Trypsin inhibitors (5.79 – 2.56%; 8.27 – 5.03%; 10.77 – 4.75% and 0.47 – 0.21%) respectively. On the other hand the pasting properties, analysed as peak viscosities, minerals and amino acids index of the pre-cooked samples increased significantly (P ≤ 0.05) with increasing addition of the maize binder.