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Nutritional and Sensory Properties of Canned and Stored Moin‐Moin
Author(s) -
ADENIJI AYODEJI O.,
POTTER NORMAN N.
Publication year - 1981
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.1365-2621.1981.tb14563.x
Subject(s) - food science , chemistry , tryptophan , taste , lysine , amino acid , biochemistry
Canned moin‐moin was studied for nutritional and sensory properties after processing and following storage at 22.2°C and 29.4°C for periods up to 6 months. Comparisons were made with freshly prepared, traditional steamed moin‐moin. The canned product remained a very good source of thiamin after thermal processing and storage losses. Chemical assays of lysine, available lysine, methionine, and tryptophan showed no losses of these amino acids from processing or storage, but PER values indicated that thermal processing significantly decreased protein quality of products in rat feeding studies. PER values of canned product then remained stable in storage. After 6 months at both storage temperatures, a Nigerian taste panel ranked overall acceptability of the canned product at 6.5 on a 9 point nedonic scale, compared to 7.5 for the freshly prepared traditiona moin‐moin.