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.

Abstract Crude palm oil (CPO), refined palm oil (RPO), refined palm olein (RPOL) and refined palm stearin (RPS) were stored in three conditions: kept away in dark (at 20-25 °C, acclimatized environment); in a refrigerator (4-8 °C); and at room temperature (26-32 °C), exposed to natural light. Free fatty acids (FFA; %), peroxide value (meq O2/kg), induction period (h), total carotenoids (ppm) and color measurements (CIELab) were analyzed to determine stability of oils every months until 12 months. All of the crude/refined initial oils were of good quality, except for one sample of CPO. Storage at 26-32 °C and exposure to light intensified the oxidative reactions. The estimated shelf life of CPO, RPO, RPOL and RPS, when stored at 20-25 °C and in the dark, would be approximately 6, 9, 9 and 12 months, respectively. The best quality oils was found stored at 4-8 °C when compared to those stored in other storage conditions.

Abstract For this study 47 samples of crude palm oil (CPO) were collected, consisted of what had been used for 4 hours around the city of Salvador-Bahia. To evaluate the quality of CPO were analyzed: Total Polar Compound (TPC; %) by Adsorption Chromatography (AC), Testo 270 and Fricheck; Free fatty acids (FFA; % oleic acid), Color (CIELab); Total Carotenoids (TC; ppm), induction time (IT, h) and fatty acids composition (g 100 g-1). The TPC analysis by Testo 270 and Fricheck showed a poor linear correlation with AC (0.69 and 0.60 respectively). Otherwise 44.70% and 36.95% of samples were completely oxidized, according to CA and IT methods. All samples presented TC (11.01-331.45 ppm) and yellow color predominance. Trans fatty acids, C18:1t in 17.02% and C18:3t in 65.65% of the samples were identified. The results demonstrate the need in the deep frying control, respect to techniques used during process. As well the improvement of the quality of palm oil fresh, can minimize the degradation process during th deep frying.

Akara is one of Brazil's national treasures prepared from cowpea (Vigna unguiculata L.Walp), grated onions and salt and deep-fried in crude palm oil. The results of this study on akara preparation methods showed that, in general, cowpeas were soaked for up 3 hours at room temperature, and the seed coats were then removed. The akara makers preferred the olho de pombo cultivar, because of its cream hue, or the macassar cultivar because it produces a crispier paste. The seeds purchased from street markets had lower ranges of InsP6, InsP5, and InsP4 (1.03-7.62 ∝mol.g- 1; 0.14-1.31 ∝mol.g- 1; and 0.0-0.10 ∝mol.g- 1, respectively) than both the paste and akara (6.72-19.24 ∝mol.g- 1; 1.29-4.57 ∝mol.g- 1; 0.0-0.76 ∝mol.g- 1; 3.31-13.71 ∝mol.g- 1; 0.0-4.48 ∝mol.g- 1; and 0.0-1.32 ∝mol.g- 1). These results suggest that other beans or cowpea varieties have been used in the preparation of akara and that the phytate levels do not affect its nutritional quality.