Proximate composition and sensory assessment of beans pudding prepared using two different cooking methods

Abstract

The effect of cooking methods on the proximate composition and sensory properties of beans pudding (moi-moi) was investigated. Two cooking methods were used; dry-heat and steam cooking method. Results for proximate analysis showed that beans pudding prepared using dry-heat cooking method had moisture content of 69.10% while the steamed method recorded 71.89% moisture. Results show that there was a significant (p<0.05) difference in the moisture, ash, fat, protein and crude fibre of the beans pudding samples. Dry heat cooking method recorded the highest in ash content (1.90%), fat (2.27%), protein (5.56%) and carbohydrate content (21.03%), while ash content for the steamed sample was (1.68%), fat (2.72%), protein (4.81%) and carbohydrate (18.79%). Sensory analysis showed that steamed sample was more preferred for all the parameters tasted than the dry heat sample with sensory scores for colour, taste, aroma, flavour, texture, sogginess and overall acceptability as 7.85, 8.40, 7.70, 7.95, 8.20, 7.10 and 8.60 respectively. However, there was no significant difference (p>0.05) in the texture, sogginess, flavour and aroma of steamed and dry heat samples. Dry heat cooking method should be used for the preparation of beans pudding for nutritional retention, while steaming cooking method should be used to enhance the sensory properties of the food product.