Development of a Nutrient Dense Bean Based Composite Flour for Soup

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,...