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Rheological properties and consumer acceptance of moin-moin premix
Premix was prepared from cowpea flour, pepper powder and onion powder. Pasting characteristics of the cowpea flour as affected by adding of other ingredients were investigated. The consumer acceptability of the premix for preparation of moin-moin was also investigated. Gelatinisation temperature of...
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| Format: | Article |
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| Published: |
2005
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| LEADER | 00000njm a2000000a 4500 | ||
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| 001 | oai:repository.ui.edu.ng:123456789/1763 | ||
| 042 | |a dc | ||
| 720 | |a Olapade, A. A. |e author | ||
| 720 | |a Ozumba, A. U. |e author | ||
| 720 | |a Solomon, H. M. |e author | ||
| 720 | |a Olatunji, O. |e author | ||
| 720 | |a Adelaja, S. O. |e author | ||
| 260 | |c 2005 | ||
| 520 | |a Premix was prepared from cowpea flour, pepper powder and onion powder. Pasting characteristics of the cowpea flour as affected by adding 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, expect the set back value, which was significantly lowered. Moin-moin from premix compared favourable with the control sample in all attributes except texture, which was rated lower. | ||
| 024 | 8 | |a 0189-7241 | |
| 024 | 8 | |a Nigerian Food Journal 23, pp. 144-147 | |
| 024 | 8 | |a ui_art_olapade_rheological_2005 | |
| 024 | 8 | |a http://ir.library.ui.edu.ng/handle/123456789/1763 | |
| 653 | |a Premix, | ||
| 653 | |a rheology, | ||
| 653 | |a moin-moin ingredent | ||
| 245 | 0 | 0 | |a Rheological properties and consumer acceptance of moin-moin premix |