Sensory Evaluation and Proximate Analysis of African Yam Bean ( Sphenostylis stenocarpa Harms) moimoi

A moimoi-like dish, similar to the very popular steamed cowpea dish, was produced from the African Yam Bean (AYB). The AYB moimoi was compared with cowpea and soybean moimoi by a panel of eight (8) judges. The samples were compared for taste, colour, aroma texture and overall acceptability. For text...

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Bibliographic Details
Published inJournal of applied science & environmental management Vol. 6; no. 2
Main Author Frank-Peterside, N; Dosumu, D O; Njoku, H O
Format Journal Article
Published Nigeria World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt 29.09.2003
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Summary:A moimoi-like dish, similar to the very popular steamed cowpea dish, was produced from the African Yam Bean (AYB). The AYB moimoi was compared with cowpea and soybean moimoi by a panel of eight (8) judges. The samples were compared for taste, colour, aroma texture and overall acceptability. For texture, aroma and overall acceptability, cowpea moimoi ranked highest followed by AYB moimoi and lastly soybean moimoi. Colour wise, AYB moimoi was preferred over cowpea moimoi followed by soybean moimoi. Texture wise, AYB and cowpea were scored equally followed by soybean moimoi. Proximate analysis of the product revealed total carbohydrate content of 40.8%, crude protein 18.4%, Ash, 7.1%, crude fibre 8.3%, crude fat 25.4% and moisture content, 20%. @JASEM
ISSN:1119-8362