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PRODUCTION AND QUALITY OF CANNED MOIN‐MOIN
Author(s) -
ADENIJI AYODEJI O.,
POTTER NORMAN N.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb06554.x
Subject(s) - food science , ingredient , proximate , organoleptic , mathematics , chemistry
Moin‐moin, a very popular cowpea dish in Nigeria, was made into a ready‐to‐eat, shelf‐stable canned product. An ingredient composition suitable for canning was formulated. The heat penetration characteristics of the product were determined and a safe retort process was established. The canned moin‐moin was compared with steamed (traditional) moin‐moin by a group of Nigerian taste panelists. The acceptance‐ of the canned moin‐moin was excellent and equal to that of the steamed moin‐moin in all organoleptic characteristics. Proximate chemical compositions of the moin‐moin products were determined.