Cooking ‘Moi-moi’ in nylons dangerous, expert warns


A dietician, Mr. John Tehinse, has warned people against cooking moi-moi and other foods in nylons or cellophane bags as it produced dioxins, a toxic substance that causes cancer.

Tehinse gave the warning on Tuesday in Ilorin at an awareness campaign on food safety organised by the Food Safety Awareness Campaign Initiatives, funded by the European Union.

Moin-moin is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed peas, onions and fresh ground peppers with either ground-nut oil or palm oil. It is a protein-rich, staple food in Nigeria and has its origin in West Africa.

The common way of making this food is by putting the portion into nylon or fresh green leaves. 

Mr. John Tehinse in his lecture entitled: “Food Safety Control System in Nigeria”, he explained that cooking Moin-moin, a local delicacy of bean pudding, in nylon had become widespread while people were unaware of the dangers.

The food safety expert Mr. John Tehinse said nylons or cellophane bags produced dioxins when heated, and also said adding that “they are forms or a group of chemically-related compounds that are persistent environmental pollutants (POPs)’’.

Mr. John Tehinse further warned that dioxins were highly toxic and could cause reproductive and developmental problems, damage the immune system, interfere with hormones and also cause cancer. And its of high risk.

He advised people to use the traditional leaves to cook the food.

The dietician also called for good food practices in Nigeria and urged restaurant owners to look at the business as public service.

“Food business is not only to make money but a calling to protect public health and ensure what they offer to consumers is safe,” he said.

All food seller must make sure the food been cooked and sold by them must be done and well packaged.