Nutritional and organoleptic evaluation of value added products developed from faba bean (Vicia faba L.)
Loading...
Date
2006
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
CCSHAU
Abstract
The present study was carried out for the nutritional and organoleptic evaluation
of value added products developed from fababean. Among two varieties viz HB-180 and Vikrant, Vikrant was found to be nutritionally superior and was selected for product
development. In physico-chemical properties, Vikrant variety of raw fababean had
significantly higher (p<0.05) values of density, swelling capacity and low cooking time.
Protein, crude fibre, in vitro protein digestibility was significantly higher in vikrant
variety. Antinutritional factors like phytic acid and tannin observed to be lower in
Vikrant variety of fababean. Total mineral and HCl extractable content Ca, Fe, Zn and P
were also higher in Vikrant variety.
Value added products like roasted dal, boiled dal, missi roti, puri, halwa, ladoo,
dhokla, dalia, pasta, cake and biscuit were preopared using Vikrant variety of fababean
in different proportions.Organoleptic evaluation of products showed that all the
products were organolepticallyacceptable and analysed nutritionally. Shelf life of
acceptable products was also assessed in terms of organoleptic evaluation and chemical
analysis.
Nutritional evaluation of products showed that supplemented products had
higher amount of protein, fat, ash, crude fibre, in vitro digestibility and minerals content
as compared to their controls. The supplementation also decreased the antinutrients like
phytic acid and tannin significantly in all products except missi roti .
The products like roasted dal, pasta, ladoo and biscuits were stored in
polyethylene bags at room temperature for two months. Shelf life of roasted dal, pasta,
ladoo and biscuits were found to be quite satisfactory upto 60 days of storage. Ladoo
was ‘liked moderately’ upto 30 days and ‘liked slightly’ upto 45 days. Pasta was found
to be acceptable upto two months i.e. 60 days and roasted dal was in the category of
‘liked slightly’ upto 60 days of storage. Fababean supplemented products were found to
be as acceptable as their controls.It is therefore concluded that unconventional pulses
like fababean was found to be quite acceptable in development of value added
products like boiled, fired, baked, roasted, fried & extruded products. As the
protein, fiber, calories & minerals content of fababean was higher. Fababean can
be used as a potential source in the development of micronutrients rich recipes to
raise the nutritional status. Consumption of products incorporating can decrease
the incidence of PEM in our country.s Therefore, these value added products should be include in the diet of vulnerable groups (women and children) in order
to improve their nutritional status.