moi-moi

Proximate, Microbial and Sensory Properties of Moi-Moi Produced with Crayfish and Grasshopper

A. T. Victor-Aduloju, H. C. Okonkwo, J. C. Osuji, N. J. Ukachi, I. W. Okonkwo, P. I. Okafor, T. M. Uchegbu, C. C. Ezegbe & A. J. Olopade · Microbiology Research Journal International · 2021

The research assessed the proximate, microbial and sensory properties of moi-moi produced with crayfish and grasshopper (Zonocerus variegatus).  Cowpea seed, crayfish and grasshoppers were processed into flours using standard procedures. Cowpea-crayfish flour and cowpea-grasshopp...

Open access Research Article 10.9734/mrji/2021/v31i1130351

Isolation and Identification of Moulds from "Moi-Moi" a Locally Prepared Porridge from Bambara Groundnuts (Vigna subterranea)

E. O. Esho, O. O. George & O. V. Olagoke · Microbiology Research Journal International · 2018

The preparation and fungal spoilage of “moi-moi” from Bambara groundnut were investigated. Its preparation followed the steaming of beans pudding. Pour plate technique was used to estimate the fungal population and isolates were identified using standard methods. The mean value o...

Open access Research Article 10.9734/MRJI/2018/37294