Abstract
The major purpose of this study was to evaluate the organoleptic attributes and nutrient composition of bean ball (akara) produced from composite flour of selected legumes. The specific objectives of this study were to produce composite flour of six ratios CSBF:90:5:5, CSBF80:10:10, CSBF70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30 from cowpea, soybean, and bambara nut, produced six ratios of bean ball (akara), determined proximate, mineral and vitamin composition of the six ratios of composite flour, determined proximate, mineral and vitamin composition of the six ratios of composite bean cake (akara), determined the organoleptic attributes of six ratios of composite bean ball. Seven research questions and seven null hypotheses were tested to produce composite bean ball at 0.05 level of significance. The study adopted experimental design with treatment and control group. The population of the panel was 30, comprising of 10 students, 10 lecturers and 10 general public. The selected legumes were soybean (Glycine max), bambara nut (Voandzeia subterrana) and cowpea (Vigna unguiculata).These three selected legumes and other ingredients were purchased from Ogige market Nsukka. The legumes were picked, soaked, dehulled, sun dried, dry milled and sieved differently to obtain fine flour. The processed soybean, bambara nut and cowpea were measured with a standard scale to determine quantity of soybean, bambara nut and cowpea into a bowl and mixed thoroughly into six different ratios CSBF: 90:5:5,CSBF 80:10:10, CSBF70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30 of composite flour. The processed six ratios of composite flours was used to produce bean ball, 1000gm of composite flour were measured into six bowls and mixed with 1500ml of warm water into paste for 5 minutes, the mixed flour paste was placed in a moter and the puree stirred with a pestle in a circular motion, water was added little by little and the stirring continued until the desired consistency was achieved. Salt, pepper and onions were added to taste and the paste scooped with a spoon, into heated vegetable oil. The puree is deep fried until the underside is brown and then turned to fry other side till golden brown as well. The normal bean ball of only cowpea served as the control. This bean ball (akara) produced from six different ratios were analyzed, for proximate (moisture, ash, fat, protein, fibre and carbohydrates) vitamin content (A, C, D, E, K, B1, B2, B6 and B12) and mineral contents (calcium, magnesium, sodium, potassium, iron, copper, zinc, manganese and phosphorus) using standard methods, Association of Analytical Chemist (AOAC). The organoleptic attributes were ascertained using a 9-point hedonic rating scale by (30) panel assessors. The data generated were analysed using mean and standard deviation. Duncan’s Multiple Range Test (DMRT) was applied to separate and compare the Mean using a one way ANOVA. The findings of this study showed that the six different ratios of composite flour were found to have effect on the bean ball (akara) samples. The composite flour increased the nutrients such as protein content which ranged from 23.21 to 30.51% iron 0.785±0.004b to 0.967±0.004g and also increased some macronutrients: calcium 0.295±0.004f Phosphorus 69.394±0.005g, iron 0.844±0.003f and magnesium 0.176±0.003f. The organoleptic evaluation results of bean ball produced with composite flours showed that the panellist preferred the colour of bean ball produced with cowpea 40%, soybean 30% and bambara nut 30% flour
5.97±1.69b to other ratios. Composite bean ball had effects on all the attributes: colour, aroma, flavour, texture and general acceptability of the whole treatments. The results of the ANOVA indicate no significant difference in all the rating of bean balls produced with composite of six different ratios at 0.05 level of significance. The DMRT showed a significant variation on organoleptic attributes of the bean ball products. It was recommended that government,
philanthropies’ and NGO should encourage Home Economic Education financially to create awareness through media on the utilization and importance of composite flour bean ball from soybean, bambara nut and cowpea. A composite flour of 40% cowpea 30% soybean and 30% bambara nut ratio meet all standard requirements for an individual such as minarals vitamins and protein among others. And attribute like colour.
CHAPTER ONE
INTRODUCTION
Background of the Study
Legumes are plants of the pea or bean classed in the family leguminosae. Majority of legumes are herbaceous plants, but family members range in size from dwarf willow like herbs of Arctic and alpine habitats to massive tropical trees (Srent, and peasons,
2000). Legume seed develops from a carpel and usually dehisces (opens along a seam) on two sides exposing the seeds to light (Alozie, Iyam, Lawal, Udofia, and Ani 2009). Therefore legumes are any plant that has seeds in long pods such as peas and beans. Legumes are plants with seed pods that split along both sides when ripe and can be described as “a common mans meat”. (Awan 2000) Legumes seeds are inexpensive sources of proteins with high nutritional profile and after cereals are the most important food sources for humans. They are also good source of carbohydrates, minerals, vitamins, and fiber.
Many legumes are also sources of iron, calcium, phosphorus, zinc, copper, and magnesium (Nwosu, 2011). They contain B vitamins, such as thiamin (vit.B1), riboflavin (vit B2), niacin (vit B3), folic acid, and pantothenic acids, as well as vitamins A, C and E. Legumes are also valued for their low fat content. Legumes are regarded as low glycemic index which can prevent many diseases such as cardiovascular, hypertension, diabetes and cancer. Isoflavones are found in most legume seeds in high concentrations. Many studies have confirmed that isoflavones are involved in cancer prevention (Seidell, 2005).
Legumes however, contain antinutrients such as phytic acid, phenolic acid and tannin that
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make legume utilization difficult. These can be removed by soaking in water without destruction of protein (Adepoju and Adeniji, 2008).
There are many classes of legumes, most classes of legumes include peas, beans, lentils, lupins, mesquite, carob, soybeans, alfalfa, clover, peanuts, tamarind, the woody climbing vine wisteria and legume trees such as Locust bean trees (pakin bislobuce) and
Kentucky coffeetree (Gymnocladus dioicu1s), Anadenathera, Calliandra, Dalbergia,
Erythrina, Gliricidia, Melanoxylon, Parkea, Prosopis, Pterocarpus, and Samanea (Sprent and Parsons, 2000). These are legumes that can be used to enrich food nutrients such as the bean ball. Various colours including white, cream, green, buff, red, brown, and black (Shirinani and Shimeles, 2011). Common tropical legumes (pulses) in Nigeria include soybean (Glycine max), bambara ground-nut (Voandzeia subterranea), and cowpea (vigne unguculata).
Generally, legumes are useful in traditional meals such as (ayaraya), plain bean pudding, (ekuru) soybean cheese (wara) bean and rice meal, beans and yam meal, beans and plaintain meal. Each legume bean is eaten separately or as a mixture with cereals or tuber crops. Some of the dried beans can be ground into flour and be used for the preparation of moin-moin, foo-foo, bean soup {gbegiri). Beans are very important source of protein in Nigeria. Different types of meals have been produced from beans. One of such meals is bean ball pleasant for break fast and dinner.
Bean ball (akara) is a delicacy and one of the most important meals in Nigeria where it is eaten at any time of the day. It is eaten by men, women, children and adult, rich and poor inrespective of age and status especially in places that many people particularly eat bean ball as their main food either alone as a snack or in combination with pap, ‘agidi’ bread and oat. They are preferably eaten hot when the flavour is perceived better. As a result, bean ball is prepared for immediate use. The flour can also be used as
100% bean flour or composite flour in confectionaries such as fried and bakery foods like cake, chinchin and buns. Bean (pulse) protein are chiefly globulins, but albulins are also present in few species. The food pulses contain starch, soluble sugars, fibre and appreciable amount of oligosaccarides which are indigestible to mammalian enzymes. The indication of flatulence among many individuals by these oligosaccharides (raffinose, starchose and vierbascose) in bean brings a lot of discomfort when eaten (Shiga, Lajolo, and Filietti 2004). Anucha (2007), states that beans when soaked for one and half hours in water remove the oligosaccharides, falfinose, starchynose and verbascos present in beans that cause flatulence which scares many away from eating beans. According to Alozie, lyam, Lawal, Udofia and Ani (2009), bean ball made from cowpea and consumed singly is usually imbalanced because plant foods are deficient in one or more essential amino acid. Alozie, etal (2009) reported that cereal and legume are known to complement each other when consumed together so as to provide adequate nutrients for the nutritional well-being of the people. Snacks, of bean ball, fast and ready-to-eat foods are demanded in large quantities mainly in towns and city centres where workers in government establishments, private and industrial centres consume them as refreshments or quick foods, to quench hunger, or at times as a substitute for real meal, or purely for enjoyment.
Bean ball (akara) is produced by street and market vendors, as well as in the home, using local blackeye cowpea variety, the blackeye. Akara ball is a popular dish traditionally prepared in Nigeria using cowpea. Akara is made from deep frying wet milled beans and it is enjoyed by majority of the populace in Nigeria especially with the combination of cereal based dishes such as maize gruel (akamu) or maize gelled product (agidi). Akara is a staple food in the South Eastern Nigeria where it is popularly used for breakfast. Akara does not store long so production of akara is always according to daily demand. The beans are soaked, soaking essentially is done to soften the beans and make
removal of beans outer coat easier as well as increases digestibility. Hark and Deen, (2007), reviewed nutrient components in cowpea (Blackeye). Their analysis revealed that some of the nutrient elements in cowpea did not meet with the recommemded dietary intake for individuals such as iron, phosphorus, calcium and vitamin K which are very important nutrient elements for the development of bone and muscles and blood cloting essential for all vulnerable groups.
Therefore, bean ball commonly made from cowpea needs to be improved to curb energy protein malnutrition. Undernutrition is very common among the poor in developing countries. Macronutrient deficiency or protein-energy malnutrition or both could be the cause. According to Gordon (2003), there are about six billion people in the world and about two billion of them may be affected by some forms of malnutrition. More than one billion people, mostly in the developing world are affected with iron, phosphorus and calcium deficiency. This deficiency impairs the cognitive development of people may precipitate permanent effect if the iron deficiency is prolonged (Brundland,
2000). Protein deficiency usually accompanies dietary energy deficiency and other nutrients due to insufficient food intake. In developing countries people often have diets low in energy as well as in protein (Torun and Chew, 1999).
People who consume too little protein and food energy are prone to developing protein – energy malnutrition (PEM). Animal products are nutrient-dense and good sources of protein. The high quality of these proteins means that they are easily converted into body proteins. However, animal-based foods are very expensive and not within the reach of most people on tight financial budget. Plant foods are cheaper and affordable alternatives to animal products.Vegetable proteins have other benefits besides low cost. They contain no cholesterol and little saturated fat. Regular use of plant foods high in protein makes a valuable contribution to a diet because these supply a variety of other
nutrients. For instance, soybean protein is similar in quality to animal protein. It is a good plant source of omega-3 fatty acid, a-linolenic acid (7 to 8% of the total fat content) and a host of other benefits.
Bambara nut (Voandzeia subterranea), is a good source of protein Bambara nut is among the underutilized. It has not been adequately exploited, as human food because of constraints like hard to cook phenomenon, strong beany flavour, presence of anti- nutrients and poor dehulling and milling characteristics (Enwere and Hung, 1996). The freshly harvested semi ripe bambara groundnut seeds can be consumed boiled, while dry seeds can be roasted and eaten with palm kernel as a snack. Novel products like vegetable milk and fermented condiments have been developed from Bambara groundnut. However, it is most commonly milled to flour and consumed in different forms as moimoi or okpa, soup thickener and as composite flour. The seed contains fair amount of iron and significant level of calcium and the seed grain has a good balance of essential amino acids with a relatively high proportion of lysine. Stephens (2003) noted that Bambara groundnut protein contain higher essential amino acid, methionine than other grain legumes, while the oil content is less than half of the amount found in legumes like peanuts and soyabean. Recently, increased blood cholesterol, heart disease, and high blood pressure has been linked to consumption of nuts. The protective action of bambara nut probably stems from their lack of cholesterol and abundance of unsaturated fatty acids. This can be used to enrich cowpea bean flour as composite bean flour. However, there is need to produce bean cake that will meet the nutritional elements. Odedeji and Oyeleke, (2011), state that the production of bean ball begins with sorting, soaking and dehulling of beans.
The peeled beans are then grounded into paste with a blender with little water added. Vegetable oil is then heated while the grounded paste is placed in a mortar and the
puree stirred with a pestle in a circular motion. Water is added little by little. The stirring of the puree releases gas that will act like a leavening agent to the beans particles, making them rise and stick together. The stirring is continued until the desired consistency and aroma is achieved. Pepper, onion, salt and other spices may then be added to taste and the mixture stirred well. The mixture is scooped, with a spoon, into the boiling oil. It is deep fried until the underside is brown and then flipped to fry the top till brown as well. It is done when it turns brown all over. They are removed from the oil and placed in a sieve ready for the organoleptic attributes and nutrient composition of bean ball (akara) produced from composite flour of selected legumes.
Composite flour production is usually carried out as a means of preservation. It also ensures stability and ease in the transportation to other part of the country. Abayomi, Oresanya, Opefa and Rasheed, (2013) reported that composite production has been carried out in a very small scale by individual, household who produce it into flour. With increasing awareness of the importance of flour many people is embarking on it production. In which Bean flour of soybean, bambara nut and cowpea are not exceptional. Composite flour is a mixture of different flour obtained from legumes, cereal, root and tubers among others that is created to satisfy specific functional characteristics and nutrient composition. Usually, the aim of producing composite flour is to get product that is better than the single component flour makes preparation easy unfortunately, in Nigeria composite flour are not readily available for bean cake. Therefore, Composite flour is flour made from two or more flour blends or addition of different flours such as cereals, tubers, and legumes as either supplements or complements. Bambara nut (Voandzeia subterranea) is underutilized in Nigeria. Enwere and Hung, (1996) reported that bambara nut is yet to be adequately exploited as cheap source of protein to humans and animals owing to some of its properties such as presence of anti-nutrients, hard to cook
phenomenon, strong beany flavour, and poor dehulling and milling characteristics. It is most commonly milled to flour and consumed in forms such as moimoi or okpa (paste steamed into a gel), bean ball (akara) soup thickener and as composite flour (Echendu,
2004). Soybean could be used to complement cereal grains in order to provide a balanced amino acid profile.
Soya bean, (Glycine max), a grain legume is one of the richest and cheapest source of plant protein (Ihekoronye and Ngoddy, 1985). Soya bean contains higher and essential fatty acids, and is a good source of calcium, magnesium, lecithin, riboflavin, thiamin, fiber, folic acid and iron. To prepare bean ball flour the matured soybean seeds are carefully cleaned, sorted to remove defective ones. The cleaned seeds are washed, soaked and heated for 5mins to soften the coat for easy removal and production of flour. This is usually followed by drying for 4 days to reduce the moisture content. The dried soybean seeds are milled into flour and sieved to obtain fine flour. The flour is then packaged, inside airtight container for use later. Further utilization of soybean could be made, in its use together with cowpea, to fight protein malnutrition. The produced flour will be mixed into six ratios of (1 – 6) experimental such as combination of cowpea, soybean and bambara nut (CSBF) 90:5:5, 80:10:10:, 70:15:15, 60:20:20, 50:25;25 and 40:30:30. These will be used to prepare composite bean ball (cb) and 100% cowpea flour cake. This production of composite flour is of high advantage(s) because storable flour reduces preparation time, cooking time, conserves energy and remove some characteristic that make beans unacceptable by some people it also improves taste and nutrient content of the composite bean ball when organoleptically and nutritionally tested.
Organoleptic attributes is a scientific method that analyses and measures human responses to the composition of food and drink, such as appearance/colour, flavour/taste, texture, aroma, airspace and general acceptability (Peryan and Pilgrim, 2005).
Organoleptic analysis (or sensory evaluation) is a scientific method that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products (Sanful, Sadik and Darko, 2010,). The organoleptic attributes requires panels of human assessors, to taste the products and record their responses. By applying statistical techniques to the results it is possible to make inferences and gain insights into the products under test using hedonic scales. Most large consumer goods companies have departments dedicated to sensory analysis. In schools, organoleptic attributes provide an ideal opportunity for students to evaluate and give feedback on their dishes, test products and experimental designs. Therefore, organoleptic attributes help consumer foods developers and manufacturers to ensure product quality. It can be used to compare similarities/differences in range of dishes/product analysis, food sample for improvements, gauge responses to dishes/products such as acceptable or unacceptable.
The knowledge of organoleptic attributes in food acceptability is important for many reasons including the health, marketing, sales and development of food products. All human senses help people in the evaluation of food and in determining whether or not to consume it. Some sensory factors such as flavour or taste may affect the consumers’ total experience with food, including its visual appearance and even the sounds of crunching crisp foods such as raw carrots when they are brought to the table (Iwe, 2007). Flavour and taste are sometimes used synonymously. Flavor is how food and drink taste. In a strict sense, taste is only one part of flavor. Taste involves the sensations produced through stimulation of the taste buds on the tongue. It is generally accepted that there are only five primary taste sensations: sweet, sour, bitter, salty and umami. Perceived flavour of food involves to a considerable extent the sense of smell along with the taste sensations (Iwe, 2007). Another property of food is physical.
Physical properties of foods including texture, colour, consistency and shape involve the sense of touch or feeling, also called the tactile sense. Texture refers to smoothness or roughness of food to touch while colour refers to the hue perceived by an individual. When food is contacted, pressure and movement receptors on the skin and muscles of the mouth and tongue are stimulated. Sensations of smoothness, stickiness, graininess, brittleness, fibrous qualities or crumply characteristics may be detected. Texture is the term used to describe the characteristics of a finished food product. The order in which the ingredients are added, the way of mixing and the method of cooking affect the resulting product. This study examines the organoleptic attributes and nutrient composition of bean ball produced from composite flour of selected legumes and evaluated the sensory properties of “akara” prepared from the flour samples for nutrient analysis.
Nutrient composition analysis is usually the concern over the chemical composition or contamination of food and the effect this has on its value to the consumer that generates the need for analysis. The quality of food is based on the natural composition, the balance between the nutrient amino acids functional and the anti-nutrient composition (Akinjayeju and Ajayi, 2011). In nutrient composition analysis, three major components are identified. These are: (1) proximate which comprises ash, moisture, protein, (Kjeldahl protein) fat, fibre, and carbohydrate or nitrogen-free extracts (digestable carbonhydrate) which is gotten by difference (2) vitamins and minerals and (3) antinutrients. Nutrient analysis is the partitioning of compounds in a food into categories based on the chemical properties of the compounds, such as proximate, minerals, vitamins, antinutrients and amino acid (Onigboyi, Ogunseye, Nupo and Bello,
2011). In the light of the above, this study will investigate the organoleptic attributes and nutrient compostion of bean ball (akara) produced from composite flour of selected
legumes. Therefore, it is at the backdrop of these the researcher wants to carry out this research to see how legumes can be combined as composite flour to reduce the effects caused by cowpea (blackeye) in bean ball, to reduce the problems and to add to the nutritional value of bean ball.
Statement of the Problem
Bean ball (Akara) is a delicacy eaten by men, woman and children in Niger State. with pap, bread, oat in the morning and evening (breakfast and dinner). It could be eaten at any time of the day, many people use bean ball as their daily meal. In most developing countries including Nigeria, the economic situation is such that the low income families cannot afford protein rich foods from animal source to meet recommended dietary allowance. The diet of most people consists predominantly of cereals and root which do not provide good quality protein in diet. Studies by the Food and Agricultural Organization (FAO) (2002) have shown that over one billion people are undernourished in the world. Fasoyiro, (2009), reported that some foods have been neglected and underutilized in combating the protein energy malnutrition. There is therefore an urgent need to find alternative sources of plant protein. Such alternatives must be easily available, cheap and contain a reasonable quantity of protein. .Food legumes such as soybean and bambara nut contain more protein than meat, and they can be used to prepare local dishes such as bean ball (akara). Bean ball is mainly produced with cowpea only but analysis of cowpea as contain in the leterature revealed that is deficient in the following nutrients element such as calcium, phosphorus, magnesium iron, protein and vitamin A, D, K, B1, B2, B12, which the body requires are inadequately provided to meet the dietary requirement of an individual which may have some obvious consequencies on his health (Hark and Deen,
2007). And deficiency of these nutrients are usually associated with some of the following diseases such as kwashiorkor, partial blindness, stunted growth, bowling of legs, weakness
and pains on the bone, weight loss, and abnormal curvature of the spine that can affect the hands and feets leading to arthritis and softening of the bones called osteomalacia. Which are common among those that take exessive cowpea ball in Niger State. Deficiency here means that the available nutrients in cowpea do not meet the required standard.
Many people eat alot of bean ball (akara) prepared with cowpea without knowing the consequence of excessive intake. This ignorance and the ignorance of possible combination of different ratios of other legumes with cowpea to produce acceptable and improve nutrient value of bean ball for the same purpose. Most of the women who prepare “akara” business, enter into business with little or no nutrition education; some of these women inherited the business from their parents and continue with the legacy, while consumers continue to patronize them without knowing the risk of the nutrient deficiencies of the cowpea as a single ingredient for “akara”. These women in business of bean ball may not be blamed for making their consumers risk the nutrient deficiency of bean ball because of their negligible knowledge in nutrition education. The nutrient value of cowpea can only be obtained through analysis of the raw food which is not available to these women. The women also lack the knowledge of the combination of other legumes with cowpea that will help supply the nutrient deficiency of cowpea in other to produce a nutrient risk free bean ball.
This study is therefore embarked upon to find the nutrient value analysis of soybean, bambara nut and cowpea in other to produce a nutrient balanced composite flours of different ratios (CSBF: 90:5;5, 80:10:10, 70:15:15, 60:20:20. 50:25:25, 40:30:30,) that can be used to prepare bean ball so as to replace the single ingredient bean ball, save cooking time, and still retain all essential qualities like flavour/taste, appearance/colour, texture, aroma airspace, and general acceptability.
Purpose of the Study
The major purpose of the study was to evaluate the organoleptic attributes and nutrient compostion of bean ball (akara) produced from six composite ratios of cowpea, soybean and bambara nut in other to identify which of these ratios that can supply the deficiency nutrients in cowpea..
Specifically, the study:
1. Produced six different ratios (CSBF 90:5:5, CSBF 80:10:10, CSBF 70:15:15, CSBF
60:20:20, CSBF 50:25:25, CSBF 40:30:30) of composite flour bean ball of soybean, bambara nut and cowpea.
2. determined the proximate composition (moisture, ash, fats, protein, fibre and carbohydrates) of six different ratios (CSBF 90:5:5, CSBF 80:10:10, CSBF
70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30) of composite flour from soybean, bambara nut and cowpea.
3. determined mineral composition (calcium, magnesium, sodium, potassium, iron, copper, zinc, manganese, selenium and phosphorus) of six different ratios (CSBF
90:5:5, CSBF 80:10:10, CSBF 70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF
40:30:30) of compsite flour from soybean, bambara nut and cowpea.
4. determined the vitamin composition (Fat soluble vitamin A, D, E and K. Water soluble vitamin B1, B2, B6, B12 and C) of six different ratios (CSBF 90:5:5, CSBF
80:10:10, CSBF 70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30) of
composite flour produced from soybean, bambara nut and cowpea.
5. determined the proximate composition (moisture, ash, fats, protein, fibre and carbohydrates) of six different ratios (CSBF 90:5:5, CSBF 80:10:10, CSBF
70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30) of composite bean ball produced from soybean, bambara nut and cowpea.
6. determined mineral composition (calcium, magnesium, sodium, potassium, iron, copper, zinc, manganese, selenium and phosphorus) of six different ratios (CSBF
90:5:5, CSBF 80:10:10, CSBF 70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF
40:30:30) of composite bean ball produced from soybean, bambara nut and cowpea.
7. determined the vitamin composition (fat soluble vitamin A, D, E and K. and water soluble vitamin B1, B2, B6, B12 and C) of six different ratios (CSBF 90:5:5, CSBF
80:10:10, CSBF 70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30) of composite bean ball (akara) produced from soybean, bambara nut and cowpea.
8. determined the organoleptic attributes (flavour, air-space, oil, texture, colour, aroma and general acceptability) of six different ratios (CSBF 90:5:5, CSBF 80:10:10, CSBF 70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30) of composite bean ball produced from soybean, bambara nut, and cowpea.
Significance of the Study
When successfully completed, it is expected that findings of the study will be beneficial to households, parents and home makers, caterer, entrepreneurs and food producers, general public, Home Economics teachers and lecturers, nutritionists and dieticians, students, consumers, researchers and curriculum developers in Home Economics.
The study will be of great benefit to the households in that the composite flour from this study will improve the nutrient status of family members when home makers use the composite flour from CSBF (40;30;30).
When the findings of this study is discussed in seminars, community town hall of entrepreneurs, there will be more who will make it available. It will encourage them to improve on the techniques of CSBP (40; 30;30), CSBP (80;10;10) and CSBP (70;15;15) bean ball production which will also translate to higher sales of these legumes and
corresponding higher income for entrepreneurs who deal and trade in such products. It will ensure better sales for commercial akara producers who will also save much time by using prepared legume flour in blends that give the best consumer choices.
Consumers of bean ball will directly benefit from the study when discussed in workshops. Eating bean balls from recipes that will be developed from this study will mean eating a more nutritious food that may not add to cost. Bean ball (Akara) produced from different flavour and nutrient composition could make consumers who have lost appetite for bean ball to be drawn to it again. This could be achieved through enlightenment in educational programmes, television, radio, non government organization (NGO) programmes seminar and conferences as the knowledge will help them save money otherwise spent on other expensive sources of protein and foods.
Home Economics teachers will benefit from the findings of this study. The different blends of legume that provide the best flavour and nutrients will form teaching topics in schools. The teachers will be well equipped to teach students and non students on how to prepare rich bean balls with the legume flours at little cost. They will be better informed to teach students and consumers on how to preserve legumes in form of flour. The knowledge of proximate amino acids composition of some legumes and their products will help teachers educate students on nutrition as well as serve as available literature for scholarly teachings and research.
Students in schools will also benefit from the findings of the study. Students will learn to produce bean balls on their own at their own time to their taste. They will acquire the knowledge of varieties of legumes and experiment with them in laboratories. Knowledge of the proximate, and amino acids composition of some legumes and their products will make students knowledgeable on what choice to make in selection of leguminous bean ball.
Nutritionists and Dieticians will benefit from the findings of this study. Dieticians will use the knowledge to advice clients who are placed on diets for health reasons. For instance, diabetics could be counseled to eat more of akara produced from CSBF (40;30;30). Nutritionists can use the information to formulate feeding programmes for families with people of different age groups and to produce nutritional therapy.
For curriculum planners, the findings of the study could be useful when discussed in seminars, workshops This can be learnt easily by students or learners in their training programmes as developed by curriculum developers. The knowledge of the nutrient composition of legumes, their products and uses will help to develop curriculum that will encourage the use of such legumes. Knowledge of the right combination of legume flours CSBF (40;30;30), CSBF (70;15;15), CSBF (80;10;10), CSBF (90;5;5) and CSBF (50;25;25) for production of nutritionally improved akara will serve as a great tool for healthy living curriculum.
When the findings of the study is discussed among researchers at conferences and workshops, it could arouse more interest that can lead to further findings on nutrient composition and organoleptic attributes of bean ball and other products of legumes. Researchers can make use of the design, data analysis for further reaserch and findings can serve as literature.
Research Questions
The study was guided by the following research questions
1. what are the proximate composition of (moisture, ash, fats, protein, fibre and carbohydrates) of six different ratios (CSBF 90:5:5, CSBF 80:10:10, CSBF
70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30) of composite flour of soybean, bambara nut and cowpea
2. what are mineral composition (calcium, magnesium, sodium, potassium, iron, copper, zinc, manganese, selenium and phosphorus) of six different ratios (CSBF
90:5:5, CSBF 80:10:10, CSBF 70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF
40:30:30) of compsite flour of soybean, bambara nut and cowpea
3. what are vitamin composition of (Fat soluble vitamin A, D, E and K. and Water soluble vitamin B1, B2, B6, B12 and C) of six different ratios (CSBF 90:5:5, CSBF
80:10:10, CSBF 70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30) of composite flour of soybean, bambara nut and cowpea
4. What are the proximate composition (moisture, ash, fats, protein, fibre and carbohydrates) of six different ratios (CSBF 90:5:5, CSBF 80:10:10, CSBF
70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30) of composite bean ball produced from soybean, bambara nut and cowpea
5. What are the mineral composition (calcium, magnesium, sodium, potassium, iron, copper, zinc, manganese, selenium and phosphorus) of six different ratios (CSBF
90:5:5, CSBF 80:10:10, CSBF 70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF
40:30:30) of composite bean ball produced from soybean, bambara nut and cowpea
6. What are the vitamine composition of (Fat soluble vitamin A, D, E and K. and Water soluble vitamin B1, B2, B6, B12 and C) of six different ratios (CSBF 90:5:5, CSBF
80:10:10, CSBF 70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30) of
composite bean ball (akara) produced from soybean, bambara nut and cowpea
7. what are the organoleptic attributes (flavour, airspace, oil, texture, colour, aroma and general acceptability) of six different ratios (CSBF 90:5:5, CSBF 80:10:10, CSBF
70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30) of composite bean ball produced from soybean, bambara nut and cowpea.
Hypotheses (H0s)
The following null hypotheses were tested at 0.05 level of significance.
Ho1: There is no significant difference in the mean score of the proximate composition
(moisture, ash, fats, protein, fibre and carbohydrates) of six different ratios (CSBF
90:5:5, CSBF 80:10:10, CSBF 70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF
40:30:30) of composite flour of soybean, bambara nut and cowpea.
Ho2 There is no significant difference in the mean score of mineral composition (calcium, magnesium, sodium, potassium, iron, copper, zinc, manganese, selenium and phosphorus) of six different ratios (CSBF 90:5:5, CSBF 80:10:10, CSBF
70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30) of composite flour of soybean, bambara nut and cowpea and that of 100% cowpea.
Ho3 There is no significant difference in mean score of the vitamin composition (Fat soluble vitamin A, D, E and K. and Water soluble vitamin B1, B2, B6, B12 and C) of six different ratios (CSBF 90:5:5, CSBF 80:10:10, CSBF 70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30) of composite flour of soybean, bambara nut and cowpea and that made with only cowpea.
Ho4 There is no significant difference in the mean score of proximate compositions
(moisture, ash, fats, protein, fibre and carbohydrates) of six different ratios (CSBF
90:5:5, CSBF 80:10:10, CSBF 70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF
40:30:30) of composite bean ball of cowpea, soybean and bambara nut and that made with only cowpea.
Ho5 There is no significance difference in the mean score of mineral composition (calcium, magnesium, sodium, potassium, iron, copper, zinc, manganese, selenium and phosphorus) of six different ratios (CSBF 90:5:5, CSBF 80:10:10, CSBF
70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30) of composite bean ball of soybean, bambara nut and cowpea and that made with only cowpea.
Ho6 There is no significance difference in mean score of the vitamin composition(Fat soluble vitamin A, D, E and K. and Water soluble vitamin B1, B2, B6, B12 and C) of six different ratios (CSBF 90:5:5, CSBF 80:10:10, CSBF 70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30) of composite bean ball of soybean, bambara nut and cowpea and that made with only cowpea.
Ho7 There is no significant difference in the mean score of the organoleptic attributes (flavour, airspace, oil, texture, colour, aroma and general acceptability) of six different ratios (CSBF 90:5:5, CSBF 80:10:10, CSBF 70:15:15, CSBF 60:20:20, CSBF 50:25:25, CSBF 40:30:30) of composite bean ball (akara) of soybean, bambare nut and cowpea and bean ball made with only cowpea.
Scope of the Study
The study was delimited to the organoleptic attributes and nutrient compostion of bean ball (akara) produced from composite flour of selected legumes. (cowpea, soybean, and bambara nut) Flours of these legumes were made into six ratios and bean ball was produced from each composite flour. The study focused on the organoleptic attributes such as flavor/taste, colour, aroma, airspace, texture and general acceptability of the resultant cake using 9 point hedonic scale by Johnston (1957) with thirty (30) panelists. The nutrient composition such as proximate (moisture, ash, fats, protein, fibre and carbohydrates), mineral (calcium, magnesium, sodium, potassium, iron, copper, zinc, manganese, selenium and phosphorus) and vitamin (fat soluble vitamin A, D, E and K and water soluble vitamin B1, B2, B6, B12 and C) of the selected legume blends and bean ball made from the composite flour were investigated using Association of Official Analytical Chemists (AOAC) 2010. The study was carried out in the Department of
Home Economics and Hospitality Management Education in University of Nigeria,
Nsukka, Enugu State.
This material content is developed to serve as a GUIDE for students to conduct academic research
ORGANOLEPTIC ATTRIBUTES AND NUTRIENT COMPOSITION OF BEAN BALL (AKARA) PRODUCED FROM COMPOSITE FLOUR OF SELECTED LEGUMES.>
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