Functional, Chemical and Organoleptic Properties of Moi-Moi Prepared from Blends of Cowpea (Vigna Unguiculata) and Sprouted Pigeon Pea (Cajanus Cajan) Flours

Arukwe D. C.; Okoli J. N.; Chimezie U. G.

Functional, Chemical and Organoleptic Properties of Moi-Moi Prepared from Blends of Cowpea (Vigna Unguiculata) and Sprouted Pigeon Pea (Cajanus Cajan)… | Science World Journal

Moi-moi is a steamed bean paste usually made from cowpea paste blended with seasonings and other ingredients. This study was carried out to evaluate the functio…