International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 2 (2019)

Evaluating the nutritional and sensory qualities of substituted staple-based-Mung bean diets


Agugo UA, Asinobi CO, Afam-Anene O

The study evaluated four (4) recipes developed from staple foods (rice, yam, and plantain) substituted with Mung bean (Vigna radiata) in south east Nigeria. The principles of food-to-food enrichment was applied to generate culturally acceptable staple-based diets. The diets include Mung bean-rice jollof (MRJ), Mung bean-yam porridge (MYP), Mung bean-unripe plantain porridge (MUP) and Mung bean-ripe plantain porridge (MRP). Traditional methods of food preparation were adopted with slight modification (addition of tomato puree and cent leaf). Nutrient compositions and sensory properties of the diets were determined following the standard methods. The sensory qualities of the diets were determined using 30 untrained taste panels. It was found that all the porridge recipes with 70% Mung bean substitution, 75 g tomato puree and 20g cent leaf ranked highest in taste (7.0- 8.9) and general acceptability (7.1 -8.2), though not significant (p<0.05). Nutrient composition of the substituted Mung bean diets ranged from; 12.01%-18.34% (protein), 6.31mg-7.73mg (vitamin C), 1.75 mg- 2.17 mg (iron) and 0.45 mg-0.63mg (zinc). Substituted Mung bean diets were found to be containing 18 amino acids (per 100g protein). The energy content of Mung bean diets falls within the 376 -480 Kcal/100g recommended levels young children. Mung bean conveniently substituted yam and plantain (ripe and unripe) in traditional porridge meal and in jollof rice.
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