Chemical and Sensory Qualities of Local Spice Condiment Produced from White Kidney Bean (Phaseolus vulgaris)

Adenekan, M. K., Odunmbaku, L. A.  & Sobowale S. S.

Department of Food Technology

Moshood Abiola Polytechnic, Ojere, Abeokuta.

         E-mail; adenekanmonilola2011@gmail.com         

ABSTRACT

A study was carried out to develop dawadawa from white kidney bean. The proximate, anti nutrients composition and sensory properties of white kidney bean dawadawa were compared with those of soybean and locust bean dawadawa. The protein contain of kidney bean dawadawa was low than in seeds. The carbohydrate and fibre contents of the white kidney bean was significantly higher (P<0.05) than those of soybean and locust bean dawadawa but it has a lower fat content than soybean and locust bean. The level of the anti-nutrient was significantly higher (P<0.05) than others. The sensory attributes carried out shows that spicing of vegetable soup with white kidney been was significantly better (P<0.05) from vegetable soups spiced with either soybean or locust bean.