Proximate composition and sensory assessment of beans pudding prepared using two different cooking methods

Abstract

The effect of cooking methods on the proximate composition and sensory properties of beans pudding (moimoi) was investigated. Two cooking methods were used; dry-heat and steam cooking method. Results for proximate analysis showed that beans pudding prepared using dry-heat cooking method had moisture content of 69.10% while the steamed method recorded 71.89% moisture. Results show that there was a significant (p<0.05) difference in the moisture, ash, fat, protein and crude fibre of the beans pudding samples. Dry heat cooking method recorded the highest in ash content (1.90%), fat (2.27%), protein (5.56%) and carbohydrate content (21.03%), while ash content for the steamed sample was (1.68%), fat (2.72%), protein (4.81%) and carbohydrate (18.79%). Sensory analysis showed that steamed sample was more preferred for all the parameters tasted than the dry heat sample with sensory scores for colour, taste,

Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes

“…Increased surface area corresponds to increased moisture loss; as a result, this component may be responsible for the sample's decreased moisture level. This outcome is consistent with findings by China et al (2019), who pointed out a reduction in the moisture content of bean pudding. The pudding samples from this investigation had a higher percentage of moisture than the results by China et al (2019), who observed a 71.89% moisture level in puddings.…”

“…The pudding samples from this investigation had a higher percentage of moisture than the results by China et al . (2019), who observed a 71.89% moisture level in puddings. The moisture content of synbiotic Brukina, which includes TN, ranged from 78.85% to 70.45% (Yeboah et al ., 2023), demonstrating similarity to the values observed in TNP.…”

“…The process of leaching losses, particularly amid the heating process, could lead to the sample's decreased ash concentration, which coincides with the observation made by China et al . (2019). However, the findings from this study revealed that they had more ash content than the puddings produced using chia flour, which had an ash content of 0.79%–0.97% (Saleh, 2022).…”

“…This outcome is consistent with findings by China et al . (2019), who pointed out a reduction in the moisture content of bean pudding. The pudding samples from this investigation had a higher percentage of moisture than the results by China et al .…”

The Effects of Additioning Purple Sweet Potato Flour (Ipomoea batatas L.) on The Characteristics of White Dragon Fruit Pudding (Selenicereus undatus)

“…Pudding is one of the processed foods made by mixing agar powder into water, milk, fruit pulp, to vegetable pulp so that it can produce a gel and has a soft texture [1]. At this time many people use fruits and vegetables in processed pudding [2,3,4,5,6]. A type of fruit that is widely used as pudding and other food is dragon fruit [7,8,9].…”