Investigation into the Functional and Sensory Properties of Two Varieties of Local Black Beans (Phaseolus Vulgaris) Flour
Journal Title: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) - Year 2018, Vol 12, Issue 7
Abstract
Investigation was carried out on functional and sensory properties of two varieties of local black beans (Black and Brown) flour. The aim of this research was to generate relevant scientific data on the functional and sensory properties of two varieties of local black beans consumed in Nigeria. The result of the functional properties revealed a Bulk Density of 0.412g/cm3 for brown bean and 0.418g/cm3 for black bean. The Water Absorption Capacity, Oil Absorption Capacity, Swelling Index, Gelatinization Temperature, Wettability, Foam Capacity, Foam Stability, Emulsion Capacity, Emulsion Stability and pH of the two samples were: Brown bean; 2.56g/g, 2.17g/g, 1.84ml, 83.80oC, 49.50sec, 18.91%, 12.18%, 24.78%, 19.31% and 6.45 respectively, Black bean; 2.76g/g, 1.94g/g, 1.80ml, 84.0oC, 51.00sec, 17.47%, 12.31%, 22.57%s, 19.48% and 6.49 respectively. The result of the Sensory evaluation carried out by Twenty (20) panelists on the flour samples for overall acceptability revealed that both flour samples had negligible difference in the score for sensory properties. The score for appearance, flavor, and taste were higher for brown bean flour than black bean flour. The findings reveal that both black and brown varieties of local beans are good bakery material and the functionalities make them a good food supplement.
Authors and Affiliations
Nwagbaoso, O. C. *1 ,, Okoronkwo, K. A. 1 ,, Awah, A. I. 2
Keywords
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