Characterization of Black-eyed Bean, Navy Bean and Lima Bean for Development of Bean Biscuit

Tan, Pei Wen (2019) Characterization of Black-eyed Bean, Navy Bean and Lima Bean for Development of Bean Biscuit. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Beans are the main legumes consumed in the world which have high nutritional quality due to their excellent sources of starch and protein and are fairly good sources of dietary fiber, minerals, vitamins, and polyunsaturated fatty acids. The objectives of this study are i) to characterize physicochemical properties of several beans which are black eyed bean, navy bean and lima bean, ii) to partially substitute wheat flour with suitable proportion of each type of bean flours in the development of biscuit and, iii) to conduct sensory evaluation and evaluate consumer acceptance on the biscuit. Least gelation concentration, bulk density, swelling capacity, water absorption capacity, oil absorption capacity, emulsion activity and stability, foam capacity and stability, heating profile were conducted to identify the physicochemical properties of bean samples. Black eyed bean has the lowest water absorption capacity (1.63 ± 0.15mL/g). Lima bean has the lowest least gelation concentration (4.00 ± 0.00%) but the highest swelling capacity (29.50 ± 0.50mL). Navy bean has the highest emulsion activity (55.21 ± 0.90%), emulsion stability (45.83 ± 2.41%), foam capacity (41.84 ± 1.22%) and foam stability (34.03 ± 1.21%). The formulations of biscuits were prepared from (a) control (100% wheat flour), (b) sample (80% wheat flour + 20% bean flour). In term of bean flour, 25% black eyed bean flour, 35% white kidney bean flour and 40% lima bean flour were used in the development of biscuit. Proximate analysis, texture profile analysis and sensory evaluation were conducted to evaluate the biscuit. Biscuit incorporated with bean flour and wheat flour (sample) has significantly higher (p ≤ 0.05) ash content (0.48 ± 0.01%), crude fiber (1.10 ± 0.05%) and crude protein (8.99 ± 0.40%) as well as higher hardness (1215.68g ± 2.08) than biscuit made with wheat flour only (control). Statistical analysis of sensory result showed that there is no significant different (p > 0.05) between both biscuits in term of overall acceptability. In conclusion the characterization of bean flour is important to be used in application of food product. It is viable to produce acceptable bean biscuit using mixture of wheat flour with black-eyed bean, navy bean and lima bean flour. Keywords: Bean, biscuit, physicochemical properties, proximate analysis, sensory evaluation