Moin-moin is usually prepared from cowpea which is prepared into an emulsion to which ground tomato, onions and condiments are added. It is then steamed to form a gel. Attempts to make moin-moin from 100% soybean resulted in a non cohesive gel when steamed. Attempts are therefore made in this study to incorporate starch into soyflour and study its effects on some physico-chemical properties of the mixture. Soaked blanched soybeans were dried at a reference temperature of 40°C and between 60 and 100°C. Samples were taken at 1 hr intervals during drying, dehulled and milled. Functional properties known to affect moin-moin were determined. Three sets of moin-moin samples were prepared for taste panel evaluation. The first set was produced from flours obtained by drying at 40°C for 24 h, milled in two and three passes and cassava starch was incorporated between 0 and 30% levels. The second set was produced from flours obtained by drying at 40°C, milled in 1-5 passes to produce flour differing in particle size distribution and substituted with 20% starch. The third set was prepared from flour produced by drying between 40 and 100°C, milled in 4 passes and incorporated with cassava starch at 20% levels. The heat treatment applied to the seeds decreased functional properties like hot water absorption, swelling capacity but increased the least gelling concentration. Moin-moin of good organoleptic qualities was produced from seeds dried at between 40 and 80°C, milled in four passes and substituted with cassava starch at 20 and 25% levels.
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