ABSTRACT

 Quality characteristics of flours and moi-moi made from Phaseolus vulgaris, Vigna unguiculata, pigeon pea, African yam bean and bambara nut was compared. P. vulgaris, V. unguiculata, pigeon pea, African yam bean and bambara nut were separately processed into flour using standard methods. Thereafter, the flours were separately mixed with equal quantities ofwarm water, pepper, onion, vegetable oil and salt, wrapped in aluminum foil and steamed for 50 minutes. The functional properties, proximate composition, mineral content, vitamin content and antinutrient factors ofthe flours were evaluated using standard analytical procedures while the proximate composition and sensory properties ofthe moi-moi were also analysed to ascertain the more nutritious and generally accepted sample. Flour made from P. vulgaris had the highest foam capacity, ash, crude protein, crude fibre, phosphorus and potassium content while V. unguiculata flour had the highest water absorption capacity, vitamin Bi, vitamin B2; vitamin E, magnesium, iron and zinc content. Bambara nut flour recorded the highest gelatinization temperature, foam stability, emulsion capacity, vitamin B3, fat and carbohydrate content whereas higher moisture content was recorded in flour made from pigeon pea. The highest value of bulk density, vitamin A, calcium and sodium were obtained in African yam bean flour. All the flour samples were lower than the permissible limit of antinutrients in foods. Moi-moi made from African yam bean flour recorded the highest moisture content whereas the highest value of crude protein was obtained in moi-moi made from V. unguiculata. Moi-moi made with bambara nut flour had the highest crude fibre, fat and carbohydrate content while moi-moi produced from P. vulgaris had the highest ash content. Highest rating for general acceptability was recorded in moi-moi made from P. vulgaris, followed by moi-moi made from V. unguiculata.