Small scale market survey on the preparation and physico-chemical characterstics of moin-moin: a traditional ready-to-eat cowpea food from Brazil

Abstract Preparation practices and physicochemical characteristics of moin-moin commercialized in Salvador (Brazil) as a street food by typically clothed women called baianas de acarajé were studied. Four moin-moin samples were collected from each of the thirty sales points included in the study and analyzed for moisture, protein, fat, ash, carbohydrates, fiber, total carotenoids, weight, color and texture. The ingredients used for the preparation of moin-moin were as follows: grated dry shrimp heads (100.0%), grated onions (96.7%), salt (73.3%), Crude Palm Oil (53.3%) or Crude Palm Olein (46.7%) and garlic (16.7%). Peanut, codfish, cashew nuts, wheat flour, ginger and tomatoes are further ingredients frequently used. Texture analysis revealed that moin-moin is a soft, fragile and brittle food product. The content of total carotenoids ranged from 6.99 to 64.88 ppm with an average value of 28.49 ± 4.00 ppm, giving the product an ocher-orange/yellow-orange color. An average sized moin-moin ball (186.6 g) contained 14.08% protein, 13.08% lipids, 30.83% carbohydrates, 4.01% fiber and 297.42 kcal, corresponding to 18.77%, 23.78%, 10.28% and 14.87% of the daily requirements of an adult for protein, lipids, carbohydrates and energy, respectively.

摘要：本研究针对巴西萨尔瓦多市由身着传统服饰的阿卡拉杰巴亚纳女性（baianas de acarajé）作为街头食品售卖的商业化莫因莫因（moin-moin）的制备工艺与理化特性展开系统研究。本研究共从30个纳入研究的销售点位各采集4份莫因莫因样本，对其水分、蛋白质、脂肪、灰分、碳水化合物、膳食纤维、总类胡萝卜素含量、重量、色泽与质构进行分析。制备莫因莫因所使用的原料包括：100.0%的磨碎干虾头、96.7%的磨碎洋葱、73.3%的食盐、53.3%的粗棕榈油（Crude Palm Oil）或46.7%的粗棕榈液油（Crude Palm Olein），以及16.7%的大蒜；花生、鳕鱼、腰果、小麦粉、生姜与番茄亦为常用配料。质构分析结果显示，莫因莫因属于质地柔软、易碎且脆性较强的食品。其总类胡萝卜素含量范围为6.99~64.88 ppm，平均值为28.49±4.00 ppm，该含量范围赋予产品赭石橙/黄橙色的外观色泽。单颗常规尺寸的莫因莫因球（重量为186.6 g）含有14.08%的蛋白质、13.08%的脂质、30.83%的碳水化合物、4.01%的膳食纤维，总能量为297.42 kcal，分别相当于成年人群每日所需蛋白质、脂质、碳水化合物与能量的18.77%、23.78%、10.28%与14.87%。