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Date Submitted: 07/10/2016 08:57 AM
DEVELOPMENT OF NUTRIENT DENSE BEAN BASED COMPOSITE FLOUR FOR SOUP
Habnshuti P 1, Bagirishya A 1, Vasanthakaalam H1 A. Karayire1, I. Nyagahungu1, R. Mazur 2, D. Nakimbugwe3
1. Department of Food Science & Technology, KIST
2. Department of Sociology, ISU, Ames, USA
3. Department of Food Technology & Nutrition, MAK, Uganda
1. INTRODUCTION:
Several research studies have linked beans (Phaseolus
vulgaris) with health that reveals it dietary importance (Uebersax,
2006; Papanikolaou Y, Branen, L., 2009). Beans constitute one of
the main staple crops in Rwanda and is among the highest
producer and consumers. However, the processing methods are
still traditional and unimproved; using long hours (3-4 hours) of
boiling on charcoal even among city dwellers. There also exists a
big problem of increased post-harvest losses due to the lack of
safe storage systems and lack of knowledge on appropriate
handling techniques. Hence, the production and use of bean flour,
which is quite unknown, in diverse products will help to break the
monotonous food consumption in the country. Since, it was found
through a CRSP Bean study in 2009 that several vegetables too
were incorporated into cooked bean, it was felt that new product
could be developed. This led to the processing of the bean based
composite flour using moringa leaves, potatoes, tomatoes, carrots,
leeks, and garlic and determine its nutrient content and consumer
acceptability.
2. METHODOLOGY:
Fresh Vegetables
(potatoes, garlic,
tomato, leeks,
moringa leaves)
Fresh
Beans
Carbohydrates, proteins, fats, ash, moisture content, calcium
fiber & energy were analyzed using standard AOAC (2005)
methods.
2.4 Analysis of functional property
Oil & water absorption, bulk density, wettability & pH were
determined using standard methods.
3. RESULTS & DISCUSSION:
Two out of 4 combinations were accepted through sensory
analysis of the soup developed. The combinations of beans,
moringa leaves,...