Sensory and nutritional evaluation of beans potato vegetables

Abstract

The objective of this study was to determine the sensory and nutritional compositioaln of products prepared from fresh beans. Four types of fresh beans powder viz. cluster bean, cowpea bean, french bean and sem bean were used for dry beans-potato vegetable preparation. All the four types of vegetables were “Liked very much” on the basis of their organoleptic analysis. Moisture content of beans vegetable prepared using fresh beans ranged from 74.61 to 80.99 per cent. The crude protein content was the maximum in cowpea bean potato vegetable (13.85%) followed by french bean (13.65%), cluster bean (12.25%) and sem bean potato vegetable (11.99%). Crude fiber content in potato beans vegetable ranged from 5.94 to 6.79 per cent. Among the four types of beans-potato vegetables, total, insoluble and soluble dietary fiber content was found to be highest in cluster bean vegetable and the lowest in sem bean vegetable. Sem bean vegetable contained the maximum (131.86 mg/100g and 250.86 mg/100g) amount of calcium and phosphorus while french bean vegetable contained the minimum (49.25 mg/100gand 242.94 mg/100g) amount. All the four types of potato beans vegetable differed significantly (P less than 0.05) among themselves for iron content. French bean potato vegetable contained the maximum amount of zinc (5.32mg/100g) while cowpea bean contained the minimum (3.04). Total magnesium content of potato beans vegetable ranged from 63.65 to 98.52mg/100g. Potato bean vegetable prepared using four types of beans differed significantly (p£0.05) among themselves for their potassium content.