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Impart of Different Packaging Materials on Some Physicochemical and Acceptability of Moi Moi Prepared from Cowpea (Vina Unguiculata)

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Impart of Different Packaging Materials on Some Physicochemical and Acceptability of Moi Moi Prepared from Cowpea (Vina Unguiculata) ACTA SCIENTIFIC NUTRITIONAL HEALTH Volume 3 Issue 9 September 2019 Research Article Impart of Different Packaging Materials on Some Physicochemical and Acceptability of Moi moi Prepared from Cowpea (Vina unguiculata) Innocent Nwazulu Okwunodulu1*, Chinaza Nwaorienta1, Felicia Uchechukwu Okwunodulu2, Chibuzor Chinedu Onuorah1, Joel Ndife1 and Philppa Ojimelukwe1 1Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike Abia State, Nigeria 2Department of Chemistry Michael Okpara University of Agriculture Umudike Abia State, Nigeria *Corresponding Author: Innocent Nwazulu Okwunodulu, Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike Abia State, Nigeria Received: July 11, 2019; Published: August 09, 2019 DOI: 10.31080/ASNH.2019.03.0403 Abstract Moi-moi, a popular ready to eat cowpea paste steamed gel is normally packaged with aluminium plate, aluminium foil, banana sensory attributes of moi-moi prepared from dehulled cowpea and wrapped in aluminum plate, foils, banana and etere leaves, coded leaves and etere leaves that imparts different flavours of varying acceptability, and nutrients. We explored the physicochemical and moi-moi samples wrapped in aluminium plates and foils were higher and steamed separately for 45min. Results showed that all the Moi-moi samples wrapped in leaves were higher in moisture content (50.10 to 51.50%), ash (1.75 to 1.80%), fat (4.24 to 4.64), iron (0.24 to 0.29 mg/100g) and calcium (187.50 to 215.50 mg/100g) with aluminium plate having an edge over the foil all except in fat. etere in protein (4.81 to 4.90mg/100g) fiber (0.58 to 0.75%), carbohydrate (33.06 to 38.20%), vitamin C (0.96 to 2.92 mg/100g) and to phytochemical and biochemical leaching into the moi-moi with those wrapped in etere being the most preferred followed by those colour (0.12 to 0.46) with that from leading in all. The leaves had more impart on acceptability than aluminium materials due Packaging Material; Physicochemical; Acceptability; ; Cowpea Keywords:in aluminium plate. moi-moi Introduction with pap (ogi) alone, and with other cereal foods like rice in most Moi-moi or moin-moin is a popular ready to eat steamed gel pro- Nigerian homes Moi-moi is commonly consumed at any time of and protein in res- duced from cowpea paste [2] in Nigeria [2] [3] [7]. taurants and ceremonial occasions by both adults and children [9] and West Africa . It the day as excellent source of added nutrient [8] with water, vegetable oil and seasonings into a homogenous slurry is produced by mixing wet milled dehulled beans or cowpea flour Natural packaging materials like banana and etere or uma. or paste, wrapped or packaged in leaf pouches or other packaging (Thaumatococcus danielli) leaves are used in packaging quick con- - sumed food products [10,11] oC materials like aluminum containers and steamed. During steam enhance the nutritional potentials by leaching some important [4,5] . They boost the colour, flavour and ing, the paste solidifies into irreversible gel between 73 to 87 biochemical compounds associated with green leaves into moi- due to hydration of complex carbohydrate, protein gelation yield and phase separation of moi-moi of which isiocha variety had and curdling of complex carbohydrate [6]. Bean variety affects the highly demanded, moi-moi is presently packed in tin containers, been advanced as the best [1] It is consumes as a breakfast snack moi during cooking. Due to scarcity in urban areas where they are and flexible plastics like polyethylene film bags, aluminium foils Citation: Innocent Nwazulu Okwunodulu., et al. “Impart of Different Packaging Materials on Some Physicochemical and Acceptability of Moi moi Prepared from Cowpea (Vina unguiculata)" Acta Scientific Nutritional Health . 3.9 (2019): 60-71. Impart of Different Packaging Materials on Some Physicochemical and Acceptability of Moi moi Prepared from Cowpea (Vina unguiculata) and plates [11] to meet higher demands and decency involved due 61 - are packed in them. Banana leaves are large, flexible and naturally - cooked in or served on them [10] to change in life style. These packaging leaves imparts either desir water proof liable to impart desirable flavour and aroma to foods able or undesirable flavour component into food products. Desir . They are commonly wilted over [12] moi-moi also depends on appearance colour, able flavour enhances product acceptably unlike undesirable one mild flame or to make in it Igbo more and pliable before in using. Yoruba are medium to - Etere Uma ewe omo . Acceptability of large leaves used for wrapping various quickly consumed local food mine product quality [13] taste, aroma and texture which are major parameters that deter products [21] Cowpea is a popular, most. economical and nutritious legumi- - . It is cheap, not as readily available as banana leaves nous crop in Africa commonly called ‘beans’ in Nigeria, oloyin in ing a lot of biochemical pigment and phytochemicals [22] into the and imparts unique flavor, colour and nutrients into foods by leach Yoruba, agwa in Igbo and niebe foods like moi-moi - in Francophone countries. Cowpea Recently, there .has been much increase in the use of aluminum contains about 24.3% protein, 1.9% fat, 6.3% fiber, 63.6% carbo foil for packaging of [11] niacin [14] moi-moi hydrates, 0.00074% thiamine, 0.00042% riboflavin and 0.00281% the people of the rural communities in Nigeria and other develop- . Aluminium foil with common . Cowpea is an affordable alternative protein source to - ing countries [15] thickness of 0.012 to 0.015µ are often lacquered or laminated with - containing amino acid like methionine and cysteine but are com- a thin film of plastic to increase its corrosion resistance for packag . Cowpea protein is deficient in essential sulphur- sorption; shrink proof, odourless, tasteless, opaque to light, bright paratively rich in lysine therefore combining it with cereal protein ing dairy products. It has barrier properties, grease proof, non-ab will provide a good quality dietary proteins for human beings in appearance and non-toxic. They also have low tear strength, [16]. - susceptible to strong acid and alkali. Aluminium cans and plates, Cowpea proximate composition ranges for moisture (11.10% to used material for cooking moi-moi with higher effective barrier to naturally coated with aluminium oxide are another most widely 19.35%), fat (0.62% to 2.13%), crude fiber (1.88% to 4.51%), pro temperature, moisture, high resistant to most forms of corrosion [15] tein (17.04 to 23.73%), ash (2.60% to 3.36%) and carbohydrate and chemical attack [23] (55.90% to 61.58%) had been recognized . Though cowpea - lectin and stachyose . They have excellent barrier to moisture, contains some anti-nutritional factors like oxalate, phytate, tannin, face resilience, hygienic condition and therefore better than leaves cooking, boiling and pre-processing methods air, odours, light and micro-organisms with good flexibility, sur [17], they are reduced significantly by soaking and nylons in cooking moi-moi [24] [18]. evaluating the impart of some packaging materials on the physico- Food packaging is the act of wrapping or enclosing food in ma- . This study therefore aimed at chemical and acceptability of terial main for packing foods such as polyethylene, glasses, papers, moi-moi leaves, aluminum foil and others so as to contain and protect the Materials and Methods from cowpea. - Cowpea, aluminum foil and plates, and seasonings were pur- food from outside influences and damage while providing consum as a key factor that determines consumer preference, purchase de- ers with the nutrients therein. Food packaging has been advanced etere leaves were gotten from Lokpanta village in sires and food consumption [19], hence plethora of dynamic and chased from Ndoro Oboro weekly market in Umudike, Abia State. - Banana and UmunneochiMoi-moi preparation Local Government Area, Abia State. attractive packaging designs specifically to promote consumer ac materials had been acknowledged [11] ceptability and product purchases. Other importance of packaging The moi-moi samples were prepared according to Enwere [25] . - were steeped with enough clean water for 5min, hand dehulled and with little modifications (Figure 1). Sorted 2.5kg of cowpea seeds spread traditional packaging leaves for foods like moi-moi, akara, Banana or plantain leaves are the most common and wide and agid - The cotyledons were wet milled for 15min into smooth paste with the hull removed by water floatation to obtain cleaned cotyledons. ing materials for quickly consumed foods [20] but are permeable . They are excellent, cheap and readily available packag [11] when foods a variable speed kitchen blender model No N5-360D, New Brook to moisture, oxygen, odour or micro-organisms Corporation Texas, USA. The paste was mixed (Table 1), whipped Citation: Innocent Nwazulu Okwunodulu., et al. “Impart of Different Packaging Materials on Some Physicochemical and Acceptability of Moi moi Prepared from Cowpea (Vina unguiculata)" Acta Scientific Nutritional Health . 3.9 (2019): 60-71. Impart of Different Packaging Materials on Some Physicochemical and Acceptability of Moi moi Prepared from Cowpea (Vina unguiculata) for 2min in mortar with pestle and divided into four batches each 62 Ingredients Quantity of which was wrapped separately in aluminium plate, aluminium Cowpea paste etere Onion 25g - 600g foil, banana (wilted over flame) and leaves. Each batch was Pepper 20g sure at 1100C to obtain moi-moi mio-moi sample steamed separately for 45min in pots using 0.05mpa steam pres was allowed to cool at room temperature before sensory and labo- Salt (Figure 2). Each Seasoning (magi) 1.5g2g Vegetable oil 25ml ratory analyses. 40g Crayfish 100ml HotTable water 1: Analyses Recipes for the moi-moi production. Proximate composition Moisture content The moisture content was determined by AOAC (2000) method and calculated thus: % moisture = Crude protein Figure 1: - Flow diagram for the processing of cowpea paste.
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