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Quality of Main‐moins Prepared from Whole or Dehulled Cowpea ( Vigna unguiculata ) Cultivars
Author(s) -
LASEKAN J. B.,
HARDEN M. L.,
BRlTTlN H. C.
Publication year - 1987
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.1365-2621.1987.tb14103.x
Subject(s) - vigna , cultivar , food science , horticulture , biology
Mom‐moins, steamed cowpea ( Vigna unguiculata ) products, made from Texas Cream and Chinese Red peas were evaluated and compared to those from California Blackeye peas (control). Sensory evaluation by 11 West African panelists showed that good quality moin‐moins could be prepared from the investigated cowpea cultivars if dehulled. Only Texas Cream pea cultivar produced good quality moin‐moin from the whole peas, thus making the strenuous dehulling process unnecessary. Moin‐moins made from Texas Cream peas also had higher protein and ash contents. Agtron values were positively correlated (p < 0.01) to the sensory color scores.