COMPARATIVE STUDIES ON THE PRODUCTION OF MOIN-MOIN USING FOUR VARIETIES OF RICE
Abstract
ABSTRACT
Present study was aimed at investigating the utilization of varieties of rice (basmati, long grain, short grain and local rice) for the production of moin-moin. The samples were processed into paste using traditional method. The pasted samples were subjected to proximate analysis and the local products produced (Moin-moin) were subjected to sensory evaluation. The results of proximate analysis showed that the proximate composition of the samples ranged between moisture content (18.20 - 21.07%), protein content (4.14 – 20.80%), ash content (2.83 – 5 .99); crude fat (16.22 – 18.29%), crude fibre (1.30 – 2.19%) and carbohydrate (33.16 – 56.05%) respectively. The results of sensory evaluation showed that they competed favourably with the rice moin-moin. However, sample A (Moin-moin from cowpea) was mostly preferred among the entire samples based on the overall acceptability. It can be concluded that rice had improve the nutritional quality of Moin-moin with good sensory attributes.
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