Effect Of Sprouting On Available Lysine Content Of Cowpea (Vigna Unguiculata) Flour And The Performance Of The Flour Used For “Moi – Moi” Production

Abstract

This study was conducted to determine the effect of sprouting on available Lysine content of cowpea (Vigna unguiculata) flour and the performance of the flour used for producing “moi – moi” (steamed bean cake). Cowpea seed was subjected to sprouting for different periods of 1 day, 2 days and 3 days for samples B, C and D respectively, dry milled and sieved to obtain the flour samples. Sample A served as control (unprouted). Result of the available lysine content of the flour samples showed that increase in period of sprouting increased the available lysine content of the flour (70.50-220.00 μg/g). All the flour samples produced acceptable “Moi-moi” which differed significantly (p<0.05) between the samples in: appearance, flavour, texture and taste. “Moi-moi” produced from flour sample A ranked best in terms of overall sensory attributes tested, followed by sample B and C respectively. Sprouting therefore affected the sensory qualities of “moi – moi” negatively but resulted in increase in the available lysine content of the flour.

KEY WORDS: Cowpea, sprouting, flour, available lysine content, “moi –moi”, sensory qualities.

Nigerian Food Journal Vol.22 2004: 7-9