ORGANOLEPTIC ATTRIBUTES AND NUTRIENT COMPOSITION OF BEAN BALL (AKARA) PRODUCED FROM COMPOSITE FLOUR OF SELECTED LEGUMES.

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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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