Content of minerals and antinutritional factors in 
moin-moin (steamed cowpea food)

Lafaiete Almeida Cardoso; Ralf Greiner; Agnes Sophia Braga Alves; Sandra Regina Costa Santos; Wagna Piler Carvalho dos Santos; Paulo Roberto Ribeiro; DeusdÃ©lia Teixeira de Almeida

doi:10.5897/AJFS2020.2069

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Content of minerals and antinutritional factors in moin-moin (steamed cowpea food)

Lafaiete Almeida Cardoso

Lafaiete Almeida Cardoso
Departamento de QuÃmica OrgÃ¢nica, Instituto de QuÃmica, Universidade Federal da Bahia, Rua BarÃ£o de Jeremoabo, 147 Campus UniversitÃ¡rio de Ondina. Salvador, BA, CEP: 40.170-115 Brazil.
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Ralf Greiner

Ralf Greiner
Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
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Agnes Sophia Braga Alves

Agnes Sophia Braga Alves
Universidade Federal da Bahia, Escola de NutriÃ§Ã£o, Departamento de CiÃªncias dos Alimentos. Rua AraÃºjo Pinho, 32 Canela. Salvador, BA, CEP: 40.110-150 Brazil.
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Sandra Regina Costa Santos

Sandra Regina Costa Santos
Metabolomics Research Group, Departamento de QuÃmica OrgÃ¢nica, Instituto de QuÃmica, Universidade Federal da Bahia, Salvador, Brazil.
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Wagna Piler Carvalho dos Santos

Wagna Piler Carvalho dos Santos
Metabolomics Research Group, Departamento de QuÃmica OrgÃ¢nica, Instituto de QuÃmica, Universidade Federal da Bahia, Salvador, Brazil.
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Paulo Roberto Ribeiro

Paulo Roberto Ribeiro
Departamento de QuÃmica OrgÃ¢nica, Instituto de QuÃmica, Universidade Federal da Bahia, Rua BarÃ£o de Jeremoabo, 147 Campus UniversitÃ¡rio de Ondina. Salvador, BA, CEP: 40.170-115 Brazil.
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DeusdÃ©lia Teixeira de Almeida

DeusdÃ©lia Teixeira de Almeida
Universidade Federal da Bahia, Escola de NutriÃ§Ã£o, Departamento de CiÃªncias dos Alimentos. Rua AraÃºjo Pinho, 32 Canela. Salvador, BA, CEP: 40.110-150 Brazil.
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Article Number - C85B61E66202
Vol.15(2), pp. 72-80 , February 2021
https://doi.org/10.5897/AJFS2020.2069

Received: 01 December 2020
Accepted: 19 February 2021
Published: 28 February 2021

Abstract

Moin-moin (steamed cowpea food; MM) is one of the most popular local dishes in Bahia-Brazil. The present study was carried out to improve the knowledge of type of cowpea used in the preparation of moin-moin and its influence on mineral content and antinutritional factors. MM samples were collected from 30 out of the sales points located in the city of Salvador-Bahia. The mineral contents of MM showed a wide variation: K: 917.4 ± 166.2 mg 100 g^-1 DM, P: 400.0 ± 59.8 mg 100 g^-1 DM, Mg: 97.9 ± 16.4 mg 100 g^-1 DM, Ca: 94.0 ± 70.4 mg 100 g^-1 DM, Fe: 57.3 ± 16.9 µg g^-1 DM, Zn: 22.4 ± 4.2 µg g^-1 DM, Cu: 6.3 ± 3.3 µg g^-1 DM, Mn: 6.0 ± 2.8 µg g^-1 DM and V: 4.3 ± 2.0 µg g^-1 DM. AF in MM were: 0.60 ± 0.77 µmol g^-1 DM (InsP₄); 1.34 ± 1.07 µmol g^-1 DM (InsP₅); 4.77 ± 3.53 µmol g^-1 DM (InsP₆); 1.69 ± 0.03 mg eq. CE g^-1 DM (tannins); 6.37 ± 0.12 mg g^-1 DM (polyphenols). Fe bioavailability might be negatively affected. Information on cowpea cultivars used for MM preparation was obtained from a structured questionnaire. ‘Olho de Pombo’ showed the highest concentrations for AF and minerals. MM was identified as a good source of minerals.