Effects of drying of cowpea grains on consumer acceptability of moin-moin

Abstract

A drying test was conducted on wet de-hulled cowpea grains to ascertain the effects of drying at 60oC, 70oC, 80oC, and 90oC on the physico-chemical properties and sensory evaluation (consumer acceptability) of moin-moin from different flours. Chemical analyses were conducted on the flour to ascertain the effect of different levels of drying on the protein, carbohydrate and water binding capacity of the flours. A fifteen member trained panelist was purposively chosen to assess the quality of the moin-moin produced. The results of the analysis revealed that temperature of drying affected the protein, carbohydrate and water binding capacity of cowpea flour. The different drying scenarios also affected the acceptability of moin-moin by consumers. The study showed that moin-moin produced from a 60oC dried cowpea grains was sensorily preferred and accepted by consumers.
Key words: drying, cowpea flour, moin-moin, consumer preference


Journal of Agriculture and Food Sciences Vol. 4 (2) 2006: pp. 125-131