Proximate and Sensory Properties of Moi-Moi Developed from Cowpea and Avocado Pear Seed Flour Blends

Abstract

Moi-moi is a steamed cowpea based gel that is popular in Nigeria. The proximate composition and sensory properties of moi-moi produced from cowpea and avocado pear seed flour blends was investigated. Moi-moi was prepared by varying the proportion of cowpea to avocado pear seed flour in the ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. The result of proximate analysis of the moi-moi samples revealed a significant decrease in the ash (1.73-1.17%), fat (2.15-0.71%), crude protein (12.33-7.18%) and carbohydrate (52.06-49.27%) contents while an increase in moisture (30.38-39.52%) and crude fibre (1.35-2.15%) contents was observed as substitution of cowpea with avocado pear seed flour increased in the blends. The control sample without avocado pear seed flour substitution was significantly different from all others except for ash in which the blend with 10 and 20% avocado pear seed flour substitution was not significantly different (p<0.05) with control sample. Results of the sensory analysis also revealed that there was a significant difference (p<0.05) between the 100% cowpea moi-moi and all the other samples except for texture of the 10%, 20% and 30% avocado pear seed flour substitution (with mean value of 5.95, 5.85 and 5.35 respectively) and sogginess of 10% avocado pear seed flour moi-moi blends (with mean value of 5.95). This study therefore suggests that the blend of 10% avocado pear seed flour with cowpea can be used for the production of moi-moi with desirable sensory quality thereby providing an alternative way of utilizing avocado pear seed.