Sensory acceptability and storage stability of pasta produced from yellow yam and kidney bean composite flour

Abstract

Globally, there are urgent concerns for food and nutrition insecurity, with major potential to the contribution of sustainability. In lieu to address this problem, diversification of the agricultural system for alternative food for humans is encouraged. The study evaluated the sensory acceptability and storage stability of pasta made from yellow yam and kidney bean composite flour. The pasta with the highest overall acceptability scores were packaged in a high density polyethylene bag, stored for the period of four weeks and analyzed for chemical, physical and microbial properties. The result obtained for the sensory acceptability showed that samples (80:20, 82.50: 17.50 and 87.50:12.50) were accepted by most of the panellists. Changes in moisture content, free fatty acid and peroxide value of pasta increased throughout the period of storage. Range of value for lightness, redness and yellowness of samples 80:20, 82.50: 17.50 and 87.50:12.50 were: 35.86–42.73, 3.32–9.80 and 9.81–12.95 respectively. However, there were little changes in the total plate count and total fungi count of the pasta during storage. The study showed that yellow yam and kidney bean flour had better acceptability in production of pasta.