Production of Canned Moin-moin: Thermal Studies, Acceptability, Nutritional and Storage Properties |
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acceptability added adequate amino acids analysis appearance approximately available lysine average beans buffered changes chemical Cleveland color compared composition concentration consumed contained contents cooking cooling cowpea curve demonstrated destruction determined developing diets digestion effect essential amino acids et al Evaluation factor Figure flavor followed forms glucose heat penetration heat process improve increased indicate ingredients initial legumes less loss means methionine method minutes moin moin-moin products moin-moin puree moin-moin stored months Nigerian nutrient nutritive nutritive value observed obtained parameters percent period phase plot population portion preferred prepared presented in Table protein protein quality quantities rats reaction represents retort samples scores separately showed significant soaked solids solution standard steamed moin-moin storage stored studies supplemented supply temperature thermal destruction thermal processing thiamine retention traditional treatment tryptophan tubes vegetables weight