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International Journal of Home Science
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International Journal of Home Science

2020, VOL. 6 ISSUE 1, PART F

Organoleptic evaluation of the product developed by using flour of an underutilized legume: Mucuna beans

Author(s): Dr. Geetika Singh and Shikha Singh
Abstract:
Apart from common legume seeds, this research effort revealed the sensory evaluation of the products prepared from the incorporation of the flour of a legume, Mucuna pruriens. It is a legume, grown in many parts of South Asia as a green manure cover crop. In the present study, we used two varieties of Mucuna beans i.e. white & black. The seeds were found to have high nutritive value but due to the presence of enormous phytochemicals, we have used different processing methods to remove these compounds. The processing methods were used i.e. soaking in NaHCO3, CaCl2 and distilled water followed by cooking, autoclaving and roasting. To check the acceptability of the seeds we have prepared two products i.e. biscuits and idli by incorporation of seed flour at various percentages such as 5%, 7%, 10% and 12% of both varieties. Adoption of such viable processing methods will enhance the utilization of velvet bean seeds as an alternative additional protein source for human beings.
Pages: 372-375  |  23 Views  4 Downloads
How to cite this article:
Dr. Geetika Singh, Shikha Singh. Organoleptic evaluation of the product developed by using flour of an underutilized legume: Mucuna beans. Int J Home Sci 2020;6(1):372-375.
International Journal of Home Science