SENSORY EVALUATION AND NUTRITIVE VALUE OF SOUPS AND CHIPS MADE FROM FERMENTED AND NONFERMENTED BEANS

Abstract

ABSTRACT Soups prepared from the fermented samples with and without pH adjustment were in the “dislike” category, while the soup from nonfermented sample was in the “neither like nor dislike” category. Chickpea chips made from the fermented bean flours were in the “neither like nor dislike” category while those from the nonfermented flours were in the “like” category. Relative nutritive values (RNV) of soups and chips prepared from the fermented samples were significantly (P < 0.05) higher than those prepared from the nonfermented samples. Soups and chips made from fermented beans contained significantly (P < 0.05) greater amounts of limiting ammo acids than products prepared from the nonfermented samples.