Proximate, Microbial and Sensory Properties of Moi-Moi Produced with Crayfish and Grasshopper
A. T. Victor-Aduloju *
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
H. C. Okonkwo
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
J. C. Osuji
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
N. J. Ukachi
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
I. W. Okonkwo
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
P. I. Okafor
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
T. M. Uchegbu
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
C. C. Ezegbe
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
A. J. Olopade
Sheraton Abuja Hotel, 1 Ladi Kwali Street, Wuze zone 4, Abuja, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The research assessed the proximate, microbial and sensory properties of moi-moi produced with crayfish and grasshopper (Zonocerus variegatus). Cowpea seed, crayfish and grasshoppers were processed into flours using standard procedures. Cowpea-crayfish flour and cowpea-grasshopper flour were formulated with the ratios: 90:10, 85:15, 80:20 and 75:25 respectively. Proximate properties showed the range of values for Protein: 5.50-12.80, Fat: 5.27-8.07%, Carbohydrate: 28.30-38.87%, Moisture: 40.00-52.67%, Ash: 1.32-4.27% and Fiber: 1.63 -8.50%. Microbial analysis indicated bacteria count range of 4.1 × 105 - 8.5 × 105 CFU/g; fungal 2.1 × 105 - 4.2× 105 CFU/g and coliform 1.6 × 105 -3.8 × 105 CFU/g. Sensory attributes of the moi-moi samples were evaluated and the result ranged from 6.27-7.60 for colour, 6.33-7.13 for texture, 5.60-7.73, 6.13-7.00 for flavour and 6.20-7.60 for overall acceptability. The study established that moi-moi produced with crayfish and grasshopper contains high amount of nutritive value when compared with moi-moi produced only with cowpea flour. The result of the sensory evaluation showed no significant difference (p>0.05) between the samples indicating that moi-moi produced with grasshopper is acceptable.
Keywords: Steeping, moi-moi, grasshopper flour, microbial