Physicochemical properties and sensory evaluation of a bean‐based composite soup flour

Abstract

A bean-based composite soup flour (CSF) containing red kidney beans, sweet potatoes, amaranth leaves, and carrots was developed using Nutrisurvey software to choose four nutritious CSFs, which were then subjected to sensory evaluation to select the most preferred CSF by mothers with young children. The top-ranked beanbased CSF was then analyzed for energy, proximate composition, and selected mineral/vitamin content. Additionally, swelling capacity, water and oil absorption capacity, emulsion activity/stability, foaming capacity/stability, gelatinization temperature, and least gelatinization concentration were determined. The optimum quality CSF was composed of 70% red kidney beans, 15% amaranth leaves, 10% sweet potatoes, and 5% carrots. The compositional and energy analysis showed that the selected CSF had 20.58% protein, 59% carbohydrates, 2.93% fat, 3.38% fiber, 8.95% moisture, 5.08% ash, and 344.9 kcal/100 g energy. The mineral and vitamins contents of CSF per 100 g were 216.2, 1.14, 3.83, and 32.83 mg for calcium, zinc, iron, and magnesium, respectively; 3.55 mg for vitamin A; and 166.36 mg vitamin C. Vitamins B2, B5, B6, B9, and B12 were 0.57, 3.53, 0.27, 0.07, and 0.02 mg/100 g, respectively. Functional properties determined were 31.5 ml (swelling capacity), 70.5% (water absorption capacity), 28% (oil absorption capacity), 25%, 18% (emulsion activity), 18% (emulsion stability), 15% (foam capacity), 33.4% (foam stability), 88.5 C (gelatinization temperature), and 10% (least gelation concentration). Consumption of the formulated CSF can nearly meet the dietary reference intake (DRI) of children aged 1-3 years in determined nutrients except for fiber. The developed bean-based CSF can be used to improve dietary diversity and reduce malnutrition especially for young children.

Wheat-plantain flour blends enriched with velvet beans flours: Vitamins and mineral composition

“…The results indicated an increase in vitamin B6 contents of the composites with increased level of plantain-velvet beans flour supplementation. Results here, are not in agreement with the findings of Doaa et al (2018) for pyridoxine contents of bread fortified with active Saccharomyces cerevisiae (0.11 -0.25 mg/100g) and (0.27 mg/g) reported for bean based composite soup flour by Kambabazi et al (2022). Contrarily, the report of Sami et al (2014) for vitamin B6 content of okra pods (11.50 -49.81 𝜇g/100 g DW) are higher than the values obtained for vitamin B6 contents of composites in this study.…”

“…The findings in this study are below the recommended dietary allowance (RDA) and adequate intakes (AI) for vitamin A in infants and adults (300 µg/day). The vitamin A contents of the composite flours are lower than the report ofKambabazi et al (2022) for vitamin A content (210 µg/100g) of bean based composite soup flour and (450 -5670 μg/100 g) reported by…”

The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review

“…According to the properties of KB non-nutritional factors, heat treatment or non-heat treatment can be selected as the passivation method [83]. The process for passivating non-nutritional factors in KBs and the development of KB products with low non-nutritional factors is shown in Figure 5.…”

Kidney bean: Protein's treasure trove and creates avenues for a healthy lifestyle

“…• The optimal CSF blend satisfies children aged 1-3 years with dietary reference intake (DRI). Kambabazi et al (2022) 3.…”