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