Please use this identifier to cite or link to this item:
Title: Rheological properties and consumer acceptance of moin-moin premix
Authors: Olapade, A. A.
Ozumba, A. U.
Solomon, H. M.
Olatunji, O.
Adelaja, S. O.
Keywords: Premix,
moin-moin ingredent
Issue Date: 2005
Publisher: University Press Plc(2016)
Abstract: 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.
ISSN: 0189-7241
Appears in Collections:scholarly works

Files in This Item:
File Description SizeFormat 
(8)ui_art_olapade_rheological_2005.pdf2.11 MBAdobe PDFThumbnail

Items in UISpace are protected by copyright, with all rights reserved, unless otherwise indicated.