Development of Soup from Nutrient Dense Ban Based Composite Flour

CRSP:   |  Region:   |  Topic:   |  Database:

P. Habinshuti; A. Bagirishya; H. Vasanthakaalam; I. Nyagahungu; A. Karayire; R. Mazur; D. Nakimbugwe

Type of Document:


Not Available

Date of Publication:
February 2012

Place of Publication:
Not Available


A poster presented at the 2012 Global Pulse Researchers Meeting, Kigali, Rwanda- “Transforming Grain-Legume Systems to Enhance Nutrition and Livelihoods”. Abstract: The study aimed to develop nutrient dense bean-based composite flour from beans and six other locally grown vegetables; to analyze its nutritive value and functional properties; to process soup from the developed flour and assess its consumer acceptability. Methodology: Fresh beans were subjected to a combined treatment of soaking, germination, de-hulling, parboiling, drying and milling into flour. Vegetables were subjected to: washing, size reduction, blanching, drying and milling. Flours obtained were mixed in different proportions. The mix was termed “CRSP – KIST – PANAMIX”. Four samples (A, B, C, and D) of the composite flour were formulated using bean, moringa leaves, potato, tomato, carrots, leeks and garlic flours in the ratios of 70:10:8:4:4:2:2 (A), 60:20:8:4:4:2:2 (B), 50:30:8:4:4:2:2 (C), and 40:40:8:4:4:2:2 (D). 15 panellists rated the prepared soups. Functional properties analyzed were bulk density, pH, oil absorption capacity; water absorption capacity and wettability. Results: Functional properties of sample A had 0.88 g/cc, 5.67, 2.4 ml/g, 5.8 ml/g and 50.6 seconds, respectively. Sample B had 0.86 g/cc, 5.45, 2.65 ml/g, 6.5 ml/g and 53 seconds, respectively. Proximate chemical composition of accepted combinations (A and B) of samples viz., ash, ?-carotene, calcium, carbohydrate, crude fat, crude protein, total energy, crude fiber and moisture content were 10.26%, 79.12 mg/100 g, 0.88%, 51.40%, 7.1%, 11.98%, 317.47 Kcal/g, 13.9% and 5.34%, respectively, for Sample A.It was 9.12%, 173.56 mg/100g, 1.06%, 46.26%, 11.00%, 13.825%, 339.34 Kcal/g, 12.42%, and 7.37%, respectively, for Sample B. Final sensory evaluation revealed no significant difference between soups (p<0.05). B was higher in ?-carotene, calcium, crude fat, crude protein and total energy. Significance: Soup made from common dry beans (Phaseolus vulgaris L.) was acceptable with high nutritional value.

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