Rheological properties and consumer acceptance of moin-moin premix

Abstract

Premix was prepared from cowpea flour, pepper powder and onion powder. Pasting characteristics of the cowpea flour as affected by addition of other ingredients were investigated. The consumer acceptability of the premix for preparation of moin-moin was also investigated. Gelatinisation temperature of bean flour was significantly (p=0.05) increased by inclusion of pepper but not by inclusion of onion powder. Viscosity of the premix was not significantly affected, except the set back value, which was significantly lowered. Moin-moin from premix compared favourably with the control sample in all attributes except texture, which was rated lower.

Keywords: Premix, rheology, moin-moin ingredients

Nigerian Food Journal Vol. 23 2005: 144-147