Proximate Composition and Sensory Acceptability of Moi-Moi Produced from Selected Cowpea Varieties and Pigeon Pea

Abstract

This study investigated the proximate composition and sensory acceptability of moi-moi prepared from four legume materials: pigeon pea (Cajanus cajan), drum bean (Vigna unguiculata), honey bean or oloyin (Vigna unguiculata), and white cowpea/black-eyed bean (Vigna unguiculata). The work was designed to determine whether varietal choice could provide nutritionally valuable and consumer-acceptable alternatives for a traditional steamed legume pudding. The legumes were sorted, soaked, dehulled, wet-processed into paste, standardized with the same quantities of water, vegetable/palm oil, onion, pepper, salt, and seasoning, and steamed for 50 min. Moisture, ash, crude lipid, crude fibre, crude protein, and carbohydrate were determined in duplicate using AOAC procedures, while a 50-member consumer panel evaluated colour, appearance, aroma, texture, mouthfeel, and overall acceptability on a nine-point hedonic scale. Data were analysed by one-way analysis of variance and Duncan’s Multiple Range Test at p < 0.05. Significant differences were observed among formulations. Protein ranged from 23.85% to 25.35%, with white bean moi-moi recording the highest value, while drum bean had comparatively high protein, ash, and fibre. Honey bean produced the highest carbohydrate value (63.73%) and achieved the highest scores for aroma (8.87), texture (8.98), and overall acceptability (8.88). White bean also showed strong overall acceptability (8.78), whereas drum bean received the highest colour score (8.62). The findings demonstrate that legume type meaningfully affects both nutritional composition and eating quality. Honey bean and white bean appear particularly promising for consumer-oriented production, while pigeon pea provides an opportunity to diversify legume utilization and broaden the raw-material base of moi-moi.