Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour

Moinmoin is a steamed cowpea seed‐based pudding native to Nigeria. This study evaluated the physicochemical, proximate, and sensory properties of moinmoin from a blend of cowpea and water yam flours. The pudding was prepared by varying the proportion of cowpea to water yam flour (CWYP). The blends were in the ratio 75:25% (CWYP1), 50:50% (CWYP2), and 100:0% cowpea flour (CPP) which served as the control. Physicochemical evaluation indicated that the products will have good keeping quality and reconstitute easily. Protein content was 26.90%, 20.10%, and 17.60% for CPP, CWYP1 and CWYP2, respectively, and the presence of water yam significantly (p < .05) increased the crude fiber, ash, and carbohydrate contents of the cowpea/water yam products relative to the control. Pasting properties revealed that regardless of the proportion of water yam in the mixture, the moinmoin samples cooked at approximately the same time; and sensory evaluation showed that CWYP1 was best preferred in terms of taste, flavor, color, and overall acceptability. These findings suggest that the cowpea/water yam pudding can meet the nutritional demands of a meal and that the 75%–25% cowpea/water yam mixture was the most acceptable. The study contributes to the knowledge nutritious products with desirable organoleptic qualities from a blend of cowpea and water yam flour, allowing for up to 50% water yam substitution. It also provides an alternative way of utilizing water yam thus preventing wastage during peak production and ensuring food and nutritional security because of the balanced products obtained.