Development of Plant-Based Spread Using Mung Bean (Vigna Radiata L.) and Chickpea (Cicer Arietinum L.)

Soong, Siew Wei (2023) Development of Plant-Based Spread Using Mung Bean (Vigna Radiata L.) and Chickpea (Cicer Arietinum L.). Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Chickpea is a legume which contains high protein, fiber and low in fat while mung bean is rich in carbohydrate, protein, vitamins and minerals with low fat content. In this research, the objectives are i) to develop plant-based spread by different ratios of blends of chickpea and mung bean, ii) to determine the physiochemical, proximate composition, microbial, rheological, and sensory properties of chickpeas with mung bean spread, iii) to evaluate the effect of the increased guar gum percentages on the spreadability of the newly developed plant-based spread. Two formulations (80% chickpea + 20% mung bean and 40% chickpea + 60% mung bean) were developed to compare with the control sample (100% chickpeas). 9-points hedonic test and ranked preference test were conducted to choose the best formulation for further analysis. Chickpea and mung bean (80:20) spread was chosen since it obtained the highest mean score in overall acceptability and ranking test. Physiochemical analysis, proximate analysis, microbial, and rheological analysis were carried out to determine the quality of the new plant-based spread. There was a significant difference between the L* value, b* value, pH and peroxide value between the control spread and sample spread (p < 0.05). On the other hand, there was no significant difference between these two spreads in terms of the a* value and total solid content (p > 0.05). Besides, sample spread had higher proximate composition compared to control spread, except for crude fat and total carbohydrates content. Both samples showed no significant difference for all the attributes (p > 0.05) in the QDA except for mung bean aroma (p < 0.05). The microbial count for both samples also fell within the acceptable range. Lastly, spreadability of the plant-based spread cannot be improved with the increased guar gum percentages due to the greater tan δ value. Keywords: Chickpea and mung bean spread, chickpea, mung bean, guar gum, spreadability