Sensory evaluation and acceptability of some selected lima bean products at Erin-Oke, Osun State, Nigeria

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  • May 1, 2020
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Abstract
Lima bean is a nutritious legume and a potential food crop for addressing malnutrition and enhancing food and nutrition security in the country. It is one of the underutilized legumes in Nigeria due to lack of knowledge on its processing and utilization potentials. Processing and utilization of lima beans were promoted through evaluation of acceptability of some selected products from lima bean among the farmers in Erin-Oke in Osun State of Nigeria. Lima bean was processed into cooked lima beans, lima bean daddawa (iru), plantain-lima bean momo, wheat-lima bean biscuit and wheat-lima bean chinchin. The lima bean products were sensory evaluated and compared with the conventional products that the farmers were familiar with. Results showed that cooked lima bean was preferred over cooked cowpea in terms of colour, appearance and flavor. Lima bean daddawa and locust bean daddawa; plantain lima momo and the normal momo were not significantly different (p<0.05) in flavor, texture, taste and overall acceptability respectively. Similarly, wheat-lima bean biscuit and plain wheat biscuit were not significantly different (p<0.05) in the colour, appearance, taste and overall acceptability. Plain-wheat chinchin and wheat-lima chinchin were accepted in all the sensory attributes evaluated. All the lima bean products disseminated and evaluated were accepted by the farmers. The high acceptability of the lima bean products by farmers in Erin-Oke is expected to facilitate improved lima bean production and utilization in Nigeria and subsequently enhance food and nutrition security. Keywords: Lima bean, Processing, Utilization, Promotion, Acceptability

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