SENSORY EVALUATION OF EXTRUDED LIGHT RED KIDNEY ( L,)

G. Nyombaire\ K.D. Dolan^'^ and J. Harte^

^Department of Food Science and Human Nutrition, ^Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI, USA

INTRODUCTION

Dry beans (Phaseolus vulgaris L.) can be an extremely beneficial component of all diets because they are high in complex , protein and , and low in , calories and sodium, and are cholesterol free. In developing world, dry beans are an important source of protein and calories for middle and low-income families because animal protein is very expensive. In Rwanda, beans provide up to 60% of protein needs and 25% of calories in the diet (MINIPLAN, 1988). Large quantities of wood and charcoal used to cook the beans 3-4 hrs leads to deforestation and erosion. Low-cost extruders are seen as one of the best altematives for dry , especially in countries with low income, because the typical existing extrusion equipment is expensive. Extrusion cooking is one of several different processes to produce flours for infant foods. From a nutritional perspective, extrusion cooking allows inactivation of antinutritional factors, starch gelatinization, and protein denaturation thus increasing protein digestibility. The time and energy required to cook from extruded starchy flours is considerably reduced as the flour is already cooked. The objective of the present study was to determine consumer acceptability of extruded light red kidney bean porridge.

MATERIALS AND METHODS

Whole dry light red kidney beans were purchased from Bayside Best Beans, LLC (Sebewiang, Mich., U.S.A.). Extrusion runs of raw ground red kidney beans were accomphshed using a low-cost laboratory co-rotating twin-screw extruder model JS30A manufactured in China by Qitong Chemical Industry Equipment Co, Ltd. Sensory evaluation of extruded bean porridge was carried out at the National University of Rwanda hospital located in the southern of province of Rwanda. 75 panelists comprised mostly of adult low-income women evaluated bean porridge and compared it with a local porridge known as sosoma. Extruded bean porridge was prepared approximately in the ratio of l:l:8(w/w) for extruded bean flour, , and water respectively. Panelists were asked to rate their liking for color, texture, flavor and overall acceptability on a 1-9 hedonic scale (9=like extremely, 8=like very much, 7=like moderately, 6=dislike slightly, 5=neither like nor dislike, 4=dislike slightly, 3=dislike moderately, 2=dislike very much, l=dislike extremely). A score of 5 or below was considered a limit of acceptability for all sensory attributes tested.

RESULTS

Panelists liked extruded bean porridge because all samples evaluated scored higher than 5 for the sensory attributes tested.

144 Sosoma Bean Porridge

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0.0 2.0 4.0 6.0 8.0 10.0 Sensory Score

Sensory evaluation of sosoma and extruded bean . Higher numerical values represent higher degree of acceptance. Means with different letters are significantly different (p<0.05)

CONCLUSIONS

Since this is completely a new product and 100 % beans, the sensory results from this study show that extruded bean porridge is a promising product.

REFERENCE

MINIPLAN. 1988. Consomation Alimentaire en Milieu Rural. Volume 4: Enquette Nationale sur le Budget et la consummation des ménages, p 46.

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