QUALITY EVALUATION OF MOI MOIPRODUCED FROM SIX VARIETIES OF COWPEA (VIGNAUNGUICULATA)

ABSTRACT Cowpea (Vigna unguiculata (L.) Walp.) is an important legume and an alternative source of protein which can be used as a substitute for animal protein that is limited in supply in Nigeria. This study was initiated to evaluate the nutritional, functional properties and pasting properties of six cowpea varieties (milk, honey, small drum, big drum, small white and big white). Flour was produced from the cowpea varieties obtained. Moi moi was produced from resultant cowpea flour. Proximate, functional and pasting properties were determined on the cowpea flour. Sensory evaluation was carried out on the moi moi samples. The results of the proximate composition showed value ranged between 7.79 – 9.80% for moisture contents, 22.81 – 27.19% for protein content, 2.09 – 3.76% for fat content, 1.53 – 4.91% for fibre content, 3.50 – 4.27% for ash content and 55.02 – 57.77% for carbohydrate content, respectively. Functional properties showed that bulk density and swelling capacity were found higher value 0.78 g/ml and 6.78 % in sample C (Big drum beans flour). Sample B (Milk beans flour) had the highest value of 2.52 g/g, 2.24 g/g and 4.11% for water absorption capacity, oil absorption capacity and least gelation concentration respectively. Pasting properties of the cowpea flour observed that sample F (Small white bean flour) had higher peak viscosity, trough viscosity, final viscosity and breakdown, samples A (Honey bean flour) had higher value in setback, pasting time and temperature. The sensory evaluation of the moi moi samples showed that sample A (Honey bean flour) was mostly preferred based on the overall acceptability attribute of the product. Consumption of foods based on these cowpea varieties would be important step towards alleviating protein malnutrition. These properties may become an important criterion for selecting cowpea variety for processing into different end products.