Optimized formulation & processing protocol for a bean?based complementary porridge

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C.T. Ndagire; D. Nakimbugwe; J.H. Muyonga; R. Manju; S. Hendrichs; P. Murphy

Type of Document:


Not Available

Date of Publication:

Place of Publication:
Kigali, Rwanda


A poster presented at the 2012 Global Pulse Researchers Meeting, Kigali, Rwanda- “Transforming Grain-Legume Systems to Enhance Nutrition and Livelihoods”. Abstract: This work optimized a protocol for formulation and processing of bean-based composite flour and porridge. Methodology: Response Surface Methodology was used to optimize soaking, malting and cooking times for consumer acceptability (using a 9-point hedonic scale) and starch/protein digestibility. The optimal composite flour included rice and popped amaranth. Starch/protein digestibility, polyphenol, phytate and protein Content were determined using standard procedures. Results: Optimum bean processing conditions were: soaking 24 hours, malting 48 hours and cooking 19 minutes. The optimum composite flour formulation was 40% beans, 30% amaranth and 30% rice. Soaking significantly reduced total polyphenol and phytate Content, but significantly increased protein Content. Malting significantly increased starch and protein digestibilities and protein Content, but significantly reduced total polyphenol and phytate Content. Cooking beans significantly increased acceptability and starch and protein digestibilities of the porridge. Significance: Processing reduced antinutritional factors and increased nutritional/sensory quality of beans.

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