Chemical, Functional and Sensory Properties of Pap (Gruel/Porridge) made from Fermented Maize (Zea mays) Starch Fortified with Red Kidney Bean (Phaseolus vulgaris) Flour

Abstract

The study evaluated properties pap (gruel/porridge) produced from fermented yellow maize starch and red kidney bean. Specifically, this study determined: proximate and energy content of the pap; functional properties of the pap; mineral composition of the pap; the antinutritional composition of the pap and sensory evaluation of the pap. The fermented yellow maize starch and red kidney bean flour were mixed at the ratio of 90:10, 80:20, 70:30 and 60:40 respectively with 100:0 serving as control. The formulated samples were analyzed using mean, standard deviation and analysis of variance (ANOVA). Twenty panelists were involved in the sensory evaluation. A 9-point hedonic scale was used to collect data on the sensory properties of the samples. Results of proximate analysis showed that the values were significantly different (P

<0.05). Yellow maize fortified with red kidney bean at a ratio of 60:40 had the highest protein (25.80%), ash (1.84%), fibre (2.98%), fat (4.46%), energy (348.69Kcal) and lowest carbohydrate content (51.50%). Among all the samples analyzed, 60:40 had the highest copper, calcium, iron, zinc, and magnesium content. Antinutrient results showed that maize fortified with red kidney bean (60:40) had the highest value of tannin, phytate, saponin, trypsin inhibitor and hemagglutinin. Results of functional properties showed that except for water absorption capacity (WAC), that there was a decrease upon the addition of red kidney bean in the swelling capacity and bulk density of the sample. The values for appearance, taste, consistency for pap made maize pap fortified with 40 % red kidney bean flour were 6.65, 4.50 and 4.30 respectively. Sensory results showed that pap fortified with red kidney bean at the ratio of 60:40 was not accepted by the panelist.