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Journal of Applied Sciences and Environmental Management
World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt
ISSN: 1119-8362
Vol. 6, No. 2, 2002, pp. 43-48
Bioline Code: ja02027
Full paper language: English
Document type: Research Article
Document available free of charge

Journal of Applied Sciences and Environmental Management, Vol. 6, No. 2, 2002, pp. 43-48

 en Sensory Evaluation and Proximate Analysis of African Yam Bean ( Sphenostylis stenocarpa check for this species in other resources Harms) moimoi
Frank-Peterside, N; Dosumu, D O; Njoku, H O


A moimoi-like dish, similar to the very popular steamed cowpea dish, was produced from the African Yam Bean (AYB). The AYB moimoi was compared with cowpea and soybean moimoi by a panel of eight (8) judges. The samples were compared for taste, colour, aroma texture and overall acceptability. For texture, aroma and overall acceptability, cowpea moimoi ranked highest followed by AYB moimoi and lastly soybean moimoi. Colour wise, AYB moimoi was preferred over cowpea moimoi followed by soybean moimoi. Texture wise, AYB and cowpea were scored equally followed by soybean moimoi. Proximate analysis of the product revealed total carbohydrate content of 40.8%, crude protein 18.4%, Ash, 7.1%, crude fibre 8.3%, crude fat 25.4% and moisture content, 20%. @JASEM

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