From our primary school days, we learnt that Cooling causes Solidification but why do Moimoi solidify after heating

Any Idea please, am also willing to know this....

Iseoluwa2020:
From our primary school days, we learnt that Cooling causes Solidification but why do Moimoi solidify after heating

simple! the same reason liquid egg solidifies when boiled or fried! its all in the science of proteins. Its the effect of heat on proteins that is the cause. You see, when you heat an egg, or in this case steam grinded beans, it causes conformational changes in the structure of the proteins that constitute it. the proteins that were formerly liquid, as in the case of an egg or the bean paste, "coagulate" irreversibly or should I say denature (I believe this is the right term) when the temperature is increased leading to what you call moi-moi or fried/boiled egg.

The Same Reason Why Ice Liquify In Room Temp

because of the carbohydrate content of d beans wch sort of bcms a curdlike after cooking