ISSN: 2574-2701
Authors: Allen JE, Eke-Ejiofor J* and Beleya EA
This study focused on the comparison of three commonly used brands of beans flour sold in selected markets in Port Harcourt Nigeria. Three brands of commercial beans flour were randomly selected and purchased and beans flour was also prepared which served as control. The beans flour brands and the control sample were used to prepare moi-moi- a commonly consumed pudding. The beans flour samples were analyzed for functional and anti-nutrient composition while the moi-moi was analyzed for proximate and sensory properties using standard methods. Data obtained was subjected to analysis of variance and mean values was separated using Duncan Multiple range Test. Results of the functional properties of the beans flour brands showed that water absorption capacity ranged from 1.04 to 1.47 g/g, oil absorption capacity (0.87 to 1.09 g/g), bulk density (0.82 to 0.88 g/ml), foam capacity (12 to 22%), foam stability after 30 min (81.96 to 95.55%) and foam stability after1hr (77.07 to 91.98%). The samples were not significant different (p>0.05) between oil absorption and bulk density but differed significantly in water absorption capacity value. Results of anti-nutrient content showed that phytate ranged from (20.78 to 27.39 g/kg) and tannin (0.84 to 1.55 mg/kg) respectively. There was no significant difference (p>0.05) between sample A (Control) and sample B (Ayoola beans flour) in terms of phytate while sample D (Queens Bean flour) had the highest phytate and tannin values. The proximate composition of moi-moi produced with beans flour brands showed that moisture content ranged from (59.87 to 62.42%), ash content (1.77 to 2.31%), fat content (4.90 to 7.40%), crude fiber (1.67 to 1.87%), protein (8.66 to 9.59%) and carbohydrate (17.67 to 21.70%) respectively. There was no significant difference between the samples in moisture, ash and protein contents. The result of the sensory properties of the samples showed that colour ranged from 5.9 to 7.70, aroma 6.50 to 7.40, hardness 6.25 to 6.80, mouthfeel (6.45 to 7.35), taste (6.15to 7.85), overall acceptability (6.27 to7.42). There was no significant difference (p>0.05) between all samples in aroma, hardness and mouthfeel. Sample A (Control), C (Jupo beans flour) and D (Queens Bean flour) showed no significant difference (p>0.05) in taste but sample B (Ayoola beans flour) was preferred in most sensory attributes. The study concluded that preference was not based on the moi moi but on brands of beans flour used for the study.
Keywords: Cowpea; Beans; moi-moi; Phytate; Ayoola
