Physicochemical properties and sensory evaluation of a bean‐based composite soup flour

Abstract

AbstractA bean‐based composite soup flour (CSF) containing red kidney beans, sweet potatoes, amaranth leaves, and carrots was developed using Nutrisurvey software to choose four nutritious CSFs, which were then subjected to sensory evaluation to select the most preferred CSF by mothers with young children. The top‐ranked bean‐based CSF was then analyzed for energy, proximate composition, and selected mineral/vitamin content. Additionally, swelling capacity, water and oil absorption capacity, emulsion activity/stability, foaming capacity/stability, gelatinization temperature, and least gelatinization concentration were determined. The optimum quality CSF was composed of 70% red kidney beans, 15% amaranth leaves, 10% sweet potatoes, and 5% carrots. The compositional and energy analysis showed that the selected CSF had 20.58% protein, 59% carbohydrates, 2.93% fat, 3.38% fiber, 8.95% moisture, 5.08% ash, and 344.9 kcal/100 g energy. The mineral and vitamins contents of CSF per 100 g were 216.2, 1.14, 3.83, and 32.83 mg for calcium, zinc, iron, and magnesium, respectively; 3.55 mg for vitamin A; and 166.36 mg vitamin C. Vitamins B2, B5, B6, B9, and B12 were 0.57, 3.53, 0.27, 0.07, and 0.02 mg/100 g, respectively. Functional properties determined were 31.5 ml (swelling capacity), 70.5% (water absorption capacity), 28% (oil absorption capacity), 25%, 18% (emulsion activity), 18% (emulsion stability), 15% (foam capacity), 33.4% (foam stability), 88.5°C (gelatinization temperature), and 10% (least gelation concentration). Consumption of the formulated CSF can nearly meet the dietary reference intake (DRI) of children aged 1–3 years in determined nutrients except for fiber. The developed bean‐based CSF can be used to improve dietary diversity and reduce malnutrition especially for young children.