Development, comparison and nutrient evaluation of moi-moi from different varieties of beans

Abstract

This research on comparative nutrient compositions of moi-moi from different varieties of beans was aimed towards improving the utilization of underutilized beans varieties in moi-moi processing. The moi-moi samples were assessed for proximate, vitamins and minerals composition using standard methods. Proximate analyzes results showed that moisture ranged from 15.75 to 19.37 %, crude protein 15.92 to 21.64 %, crude fiber 1.95 to 4.11 %, fat content 3.53 to 9.57 %, ash content 2.17 to 3.18 %, carbohydrate content 49.71 to 54.66 %, the energy value 316.30 to 341.70 kcal/100 g. Mineral composition showed calcium content ranged from 13.22 to 48.23 mg/100 g, magnesium 29.95 to 71.37 mg/100 g, phosphorus 192.23 to 388.56 mg/100 g, potassium 102.74 to 248.34 mg/100 g, iron 1.76 to 3.27 mg/100 g, and zinc ranged from 1.13 to 1.56 mg/100 g. Vitamin composition of the moi-moi ranged from 77.51 to 166.08 µg/100 g for vitamin A, 0.07 to 0.26 mg/100 g for B1, 0.06 to 0.12 mg/100 g for B2, 0.40 to 1.18 mg/100 g for B3, and vitamin E content ranged from 2.46 to 4.27 mg/100 g.  Moi-moi from these underutilized beans varieties compared favorably with moi-moi from cowpea, in terms of nutrient composition. The carbohydrate and fat component of the black turtle beans moi-moi was higher than that of cowpea, while its moisture value was the least among the samples. The red kidney beans also recorded a protein value, very close to that of cowpea. This result will encourage the utilization of these underutilized crops, while making them available for use in other forms, order than moi-mo