COMPOSITE FLOURS OF MOI-MOI PRODUCTION, PROXIMATE COMPOSITION AND SENSORY ATTRIBUTES OF PRODUCT FROM COMPOSITES FLOUR BLENDS OF WHITE COWPEA AND GROUNDNUT
Abstract
ABSTRACT
This study investigates the nutritional and sensory properties of moi-moi produced from composite flours of white cowpea and groundnut.. Five formulations were prepared by varying the ratios of cowpea and groundnut flours. Proximate analysis showed significant improvements in protein (20.06–32.06%), fibre (3.57–4.96%), and ash (5.65–5.95%) content with increasing groundnut inclusion, while carbohydrate content decreased (45.93–55.87%). Sensory evaluation revealed that Sample C, with moderate groundnut content, achieved the highest scores for texture (8.30) and overall acceptability (8.30), balancing nutritional enhancement and consumer preferences. These findings demonstrate the potential of groundnut fortification to improve the nutritional quality of traditional cowpea-based moi-moi, addressing protein-energy malnutrition and dietary deficiencies in vulnerable populations. The study highlights the importance of optimizing ingredient ratios to enhance both health benefits and sensory appeal.
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