Effect of milling and preparation method on the physical properties and quality of moin-moin (steamed paste).

Moin-moin is steamed cowpea paste native to Nigeria. This product is classified as a protein/starch gel with the dominate portion of the gel network consisting of cowpea starch. Moin-moin was prepared from starting materials (cowpea meal and cowpea flour) and compared to moin-moin prepared from dry, whole, undecorticated cowpea seeds. Texture profile… CONTINUE READING