QUALITY EVALUATION OF MOI-MOI PREPARED FROM BEANS AND SWEET POTATO FLOUR BLEND (OLELE ODUKU)

ABSTRACT The project aimed at producing Moi-moi flours from beans and sweet potato blend flour and the qualities investigated. Four samples were obtained, Sample A (100% beans flour), Sample B (100% sweet potato flour), Sample C (70% beans flour and 30% sweet potato flour) and Sample D (30% beans flour and 70% sweet potato flour). The samples with different formulations of moi-moi flour were evaluated for Functional Properties, Proximate Composition, Microbiological Qualities and Sensory Evaluation. The results of functional properties of beans and sweet potato flour revealed that, water absorption capacity ranged from 1.40% - 1.60%, swelling capacity of the samples is from 4.8% - 5.2% and bulk density of the samples ranged from 0.60% - 0.70%. The result of the proximate analysis of moi-moi from beans and sweet potato revealed that the moisture content ranged from 7.8% - 8.6%, ash content is from 2.0% - 3.5% fat content ranged from 3.4% - 4.6% protein content ranged from 7.70% - 14.80% and carbohydrate content was calculated by difference which ranged from 65.75% - 75.10%. The result of microbial analysis for enumeration of Total Plate Count (TPC), Coliform Bacteria, Yeast and Mould of the samples. Total Plate Count of samples ranged from