www.resjournals.org/JAFS/PDF/2017...%20et%20al.pdf

Abstract, Discourse Journal of Agriculture and Food Sciences, 2017 May

The study investigated the antinutritional content and sensory quality of ‘moin-moin’ produced from jack beans flour. Two (2) different pre-treatment methods (boiling and roasting) was used to produce jack beans flour samples while raw jack beans flour was used as control. The flour samples from the processed jack bean and the raw jack bean flour were used in the production of ‘moin-moin’. The proximate, functional and anti-nutritional properties of the flour as well as the anti-nutritional content and sensory quality of the ‘moin-moin’ were determined. The protein content of raw jack bean flour was the highest (22.69%), while boiled jack bean flour had the lowest (19.48%). Functional properties were higher in roasted Jack bean flour than the boiled and raw jack bean flour samples, and processing methods significantly affect the anti-nutritional factors of the jack bean flour. ‘moin-moin’ produced from the roasted jack bean flour has the least content of anti-nutritional factors when compared to the ‘moin-moin’ produced from boiled and raw jack bean flour respectively. The study showed that pretreatments reduced the antinutritional factors of flour samples, the steaming processing during production of ‘moin-moin’ reduced the antinutritional factors of the product and also ‘moin-moin’ produced from boiled jack bean flour was accepted.

Keywords: Jack bean, antinutritional factors, moin-moin, functional properties, sensory evaluation


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