NUTRITIONAL QUALITY AND ORGANOLEPTIC ACCEPTABILITY OF AKARA PREPARED FROM GERMINATED TEPARY BEANS

Persistent Link:
http://hdl.handle.net/10150/276498
Title:
NUTRITIONAL QUALITY AND ORGANOLEPTIC ACCEPTABILITY OF AKARA PREPARED FROM GERMINATED TEPARY BEANS
Author:
Idouraine, Ahmed, 1948-
Issue Date:
1987
Publisher:
The University of Arizona.
Rights:
Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
Abstract:
Tepary bean (Phaseolus acutifolius G.), was germinated for 48 hours and used for akara preparation. Raw and germinated teparies and uncooked and cooked akara were analyzed for proximate and amino acid composition, vitamin A and ascorbic acid contents, trypsin inhibitor activity (TIA), and compared to that obtained using cowpeas. Protein and amino acid composition of cowpeas and raw teparies were similar. Vitamin A and ascorbic acid contents were low. Germination increased vitamin A and ascorbic acid contents but had little effect on protein content, amino acid composition, and TIA. In cooked akara, protein content dropped from 21.03-23.77% to 12.05-14.36%, ascorbic acid from 5.76-8.88% to 1.22-1.60%, and TIA from 12.41-12.98% to 9.15-11.25%. For sensory evaluation, no significant difference in color, texture, and flavor was found but for the overall acceptability, akara prepared from raw teparies was significantly (P ≤ 0.05) preferred to akara prepared using cowpeas and germinated teparies.
Type:
text; Thesis-Reproduction (electronic)
Keywords:
Phaseolus acutifolius.; Beans.; Legumes as food.
Degree Name:
M.S.
Degree Level:
masters
Degree Program:
Graduate College; Nutrition and Food Science
Degree Grantor:
University of Arizona

Full metadata record

DC FieldValue Language
dc.language.isoen_USen_US
dc.titleNUTRITIONAL QUALITY AND ORGANOLEPTIC ACCEPTABILITY OF AKARA PREPARED FROM GERMINATED TEPARY BEANSen_US
dc.creatorIdouraine, Ahmed, 1948-en_US
dc.contributor.authorIdouraine, Ahmed, 1948-en_US
dc.date.issued1987en_US
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en_US
dc.description.abstractTepary bean (Phaseolus acutifolius G.), was germinated for 48 hours and used for akara preparation. Raw and germinated teparies and uncooked and cooked akara were analyzed for proximate and amino acid composition, vitamin A and ascorbic acid contents, trypsin inhibitor activity (TIA), and compared to that obtained using cowpeas. Protein and amino acid composition of cowpeas and raw teparies were similar. Vitamin A and ascorbic acid contents were low. Germination increased vitamin A and ascorbic acid contents but had little effect on protein content, amino acid composition, and TIA. In cooked akara, protein content dropped from 21.03-23.77% to 12.05-14.36%, ascorbic acid from 5.76-8.88% to 1.22-1.60%, and TIA from 12.41-12.98% to 9.15-11.25%. For sensory evaluation, no significant difference in color, texture, and flavor was found but for the overall acceptability, akara prepared from raw teparies was significantly (P ≤ 0.05) preferred to akara prepared using cowpeas and germinated teparies.en_US
dc.typetexten_US
dc.typeThesis-Reproduction (electronic)en_US
dc.subjectPhaseolus acutifolius.en_US
dc.subjectBeans.en_US
dc.subjectLegumes as food.en_US
thesis.degree.nameM.S.en_US
thesis.degree.levelmastersen_US
thesis.degree.disciplineGraduate Collegeen_US
thesis.degree.disciplineNutrition and Food Scienceen_US
thesis.degree.grantorUniversity of Arizonaen_US
dc.identifier.proquest1331454en_US
dc.identifier.oclc18003603en_US
dc.identifier.bibrecord.b16440663en_US
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