NUTRITIONAL AND SENSORY EVALUATION OF DISHES PREPARED FROM THREE LEGUMINOUS GRAINS

Abstract

Legumes are common staple foods produced in Nigeria hence the study was carried out to evaluate the palatability and proximate composition of three selected beans varieties used in producing six food dishes. The palatability was determine using sensory evaluation while the proximate analysis was carried out on the dishes to determine the percentage moisture, ash, fiber fat, protein carbohydrate and energy value. The data collected were analyzed in line with the study objectives using descriptive statistics and percentage nutrient determination. The result revealed that cowpea dishes are generally accepted having mean scores of 4.70±0.47 for pudding and 4.60±0.68 for pottage while pigeon pea pudding is least accepted having a mean score of 1.75±0.97 and soya bean pottage having a means score of 2.40±1.31 respectively. It was also evident from the result that beans dishes contribute to the nutrient intake of individuals. However, soya bean pottage has the highest protein content of 24.17% and energy value of 1 0.15kcal among the dishes prepared. The study recommends that nutrient education should be carried out to enlighten people on the cooking and consumption of beans for improved nutritional status. Information materials should be in place to promote the use of dishes prepared from soya beans for vulnerable groups because of its high protein content.