Keywords
Organoleptic
Attributes
Proximate
Bean-Ball
Composite
Flour
Legumes
Attributes
Proximate
Bean-Ball
Composite
Flour
Legumes
How to Cite
A.E, A., & E. U., A. (2024). Organoleptic Attributes and Proximate Composition of Bean Ball (Akara) Produced from Composite Flour of Selected Legumes. Journal of Home Economics Research, 24(2). Retrieved from https://journals.heran.org/index.php/JHER/article/view/250
Abstract
This study evaluated the organoleptic attributes and proximate
composition of bean ball (akara) produced from composite flour of cowpea
(Vigna unguiculata) soybean (Glycine max), and bambara nut (Voandzeia
subterrana). There were six ratios. Proximate analysis was carried out
(moisture, ash, fat, protein, fibre and carbohydrates) using standard
methods. Organoleptic attributes were ascertained using a 9-point hedonic
rating scale by panel of 30 assessors. Data were analysed using mean and
standard deviation and ANOVA. Proximate analysis showed that
composite flour increased in protein content from 23.21 to 30.51% fiber1.37
to 1,38 fat 2.31 to 4.65%. ANOVA results indicate no significant difference
in all the ratings of bean balls produced with composite of six different
ratios at 0.05 level of significance, based on the organoleptic attributes.
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