Development of Unique Recipes from Lima Beans, its Nutrient Composition and Organoleptic Properties of Developed Products
Publication Date: 11/04/2020
Author(s): Dibia-Emmanuel Nkasimobu Comfort, Olumati Precious Ndidi.
Volume/Issue: Volume 3 , Issue 1 (2020)
Abstract:
The purpose of this research was to develop queen’s cakes from dehulled and undehulled lima bean, porridge and pudding using lima bean as a means of diversify the utilization of lima bean. To achieve this, three specific objectives were formulated. The study adopted an experimental research design. Three research questions guided the study. Three cooking methods were used for preparation queen’s cakes, porridge and pudding (moimoi). The cooking methods includes; baking, boiling and steaming Proximate composition of the food products were determined (moisture content, ash content, fat content, protein content, fibre and carbohydrate). The flour samples were also subjected to sensory evaluation. A nine-point hedonic scale was used. Results were analyzed statistically by the analysis of variance and differences between means separated. Results for the proximate composition showed that, sample. Sample BLB had the highest moisture content and this may reduce the shelf life of the food product. There was no significant difference in the ash content of all the samples. Sample NLE had the highest protein content compared to other samples. Result for fat revealed that, sample NLE had the highest value for fibre. Sample DLB had the highest value for carbohydrate. Result for sensory evaluation revealed that, sample DLB, BLB and SLB had equal preference for colour. However, sample NLE had the least value for colour. Result for taste, texture and aroma followed this pattern because, significantly the samples do not differ. However, sample SLB was highest in aroma. Based on the finding of this study it was recommended that for improved protein and fibre intake, undehulled lima bean should be encouraged. Baking method of cooking is recommended for shelf life extension of lima bean products; Lima bean should be dehulled before utilization for improved sensory properties and food products developed from lima bean can be very useful in food product development. Further research work should be geared towards developing more food products using lima bean.
