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Agricultural Science Research Journal 5(6); pp.

92- 97, June 2015


Available online at http://www.resjournals.com/ARJ
ISSN: 2026 6073 2015 International Research Journals

Full Length Research Paper

Studies on the utilization of green bean as raw material


in cookies produced from wheat flour
*
Yusufu M.I1, Obiegbuna J.E2 and Yusufu P. A3
1
Department of Food Science and Technology, Federal Polytechnic, Idah Nigeria
2
Department of Food Science and Technology, NnamdiAzikiwe University, Awka, Nigeria
3
Department of Food, Nutrition and Home Sciences, Kogi State University, Anyigba Nigeria

*Correspondence authors email: yusufu_ikagu@yahoo.com

Abstract

Studies on the utilization of green bean as raw material in cookies produced from wheat were
undertaken. Green beans were processed into flour and the blends of green bean/wheat flour were
prepared with increasing level of green beans flour 0, 25, 50 and 75% addition in wheat. The blends were
used in cookie preparation. Control sample were 100% wheat cookies. The cookies were evaluated for
their chemical composition and physical characteristics. Sensory evaluation was also conducted on the
cookie samples to determine their consumer acceptability. The proximate results showed an increase in
ash content (2-3.90%), fiber (3.50-4.90%), protein (9.89-19.95%) as the level of green bean flour increases
while there was a decrease in the fat (2.22- 1.30%), moisture (9.60-6.40%) and carbohydrate (72.79
63.55%) as the level of green bean flour increases. The mineral content of the cookies samples increased
significantly (p > 0.05), with green bean flour substitution for the entire mineral analyzed. The value for
Na, Ca , K, P, Fe and Mg ranged from 93.18 136.50mg/100g, 41,64 - 79.10mg/100g, 208.78-
224.08mg/100g and 49.60 -70.80mg/100g, 18.70- 26.34mg/100g, 38.40 - 60.02mg/100g respectively. The
weight, thickness, volume and density of the cookies decreased as the levels of green bean increase.
The % cookie yield increase as the green beans flour increases. Sensory evaluation shows that the
cookies varied in texture, flavour and colour. The addition of green bean flour produces cookies with
good taste and crunchiness. The results show that all the cookies samples were generally acceptable
but the least preferred was sample with 75% green bean substitution. This research indicates that
protein, minerals enriched cookies could be produced from green bean/ wheat flour blends and up to
50% level of green bean addition is recommended based on the sensory evaluation results.

Key words: Green bean flour, cookies, chemical composition, physical characteristics, sensory evaluation

INTRODUCTION

Green beans phaseolus vulgaris are very good source of vulgaris) are one of the most important vegetable protein
nutrients, as most other pulses; they are excellent crops of very rich in minerals, good source of fat soluble
sources of molybdenum; fiber; folate; tryptophan and vitamins and many antioxidants/phytochemicals which
manganese. Green beans are also good source of has an important roles in health maintenance (Vanwyk,
protein, phosphorus, iron, magnesium, potassium, copper 2005; Hegazy and Ibrahim, 2009; Serremet al, 2011).
and vitamin B (GMF, 2006, Rachie, 1979; Domeroet al; Green beans are regarded as one of the richest in food
2013). value of all plant food consumed in the world (Mannay
Certain phytochemicals present in the green beans are and Shadeksharasway, 2005; Giami and Bekebian,
shown to be helpful in prevention of cancer, stomach 2000). In spite of the numerous nutritional and health
ulcer. In addition, green beans lower cholesterol due to benefits of green beans, the beans are greatly
the beans high fiber content and prevent blood sugar underutilized due to its seasonal nature , short shelf life
level from rising too rapidly after a meal. (Michele, 2013; and lack of processing. Currently, the beans are only
USDA, 2012; GMF, 2006).Green beans (phaseolus eaten in Nigeria in form of steamed or cooked food.
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There is the need to increase green bean utilization, shortening 20%, sucrose 20%, baking powder 0.5% and
increase its shelf life and to covert this high nutritious raw beaten whole egg 10%.
food to another form of food so as to create variety.
Presently, there is no reported research information on Analytical methods
the use of processed green beans flour in conventional
food products. Green beans could be processed into flour The mineral elements Na, Ca, K, P, Mg, and Fe and
and used in similar manner other flours such as orange proximate analysis to determine how much of major or
seed (Akpata and Akubor, 1999), Mango kernel (Arogba, macro components which include Moisture , Ash , Fiber
1997), pawpaw fruit and African palm shoot (Yusufu and ,Fat ,and Protein were determined according to standard
Abu, 2014, Yusufu and Akhigbe, 2014) are used. methods AOAC, (2010) . The carbohydrates were
The increasing phenomenon of urbanization coupled with determined by difference using the formula: %
the growing number of working mothers, have contribute carbohydrate = 100 - % protein + % ash + % crude fiber
greatly to the popularity, increase demand and + % crude fat + % moisture. Physical properties such as
consumption of snacks foods (Singh et al, 2000). It was weight, height, volume, thickness and density were
envisaged that, incorporating or compositing wheat flour determined for all the cookies according the method
with green beans in baking will improve the nutrient described by Onwuka (2005). Percent cook yield was
content of the baked product and bioavailability of certain calculated using the formula:
amino acids which is required. In addition, the over
dependence of 100% wheat flour in baking will also % cook yield = Final weight of the cookies
reduce. Green beans as a vegetable is prone to spoilage Weight before cooking x 100
and deterioration hence processing it into flour could help
in extending its shelf life. The objectives of this research Sensory evaluation was conducted midafternoon ( 2.00-
work are to produce green bean flour and blend it with 3.00pm) in a sensory evaluation room by 20 trained
wheat flour in the production of nutrient enriched and panelists made up of ten final year students ( 26- 35
consumer acceptable cookies. years of age) and ten staff ( 26- 40 years of age) of
Department of Food Science and Technology, Federal
Polytechnic, Idah who were familiar with cookies. The
MATERIALS AND METHODS sensory evaluation room was air conditioned and the
panelists worked within separate booths equipped with
Source of Raw Materials low level illumination. The panelists were initially trained
in ten sessions until they were familiar with the range of
The wheat flour, green bean and all the ingredients used characteristic intensities required for the study. The
for this study were purchased from Ega market in Idah, panelists were provided with clean tap water to rinse their
Kogi State, Nigeria. mouth after tasting each sample. Assessment was by 5
point hedonic scale.
Preparation of Green bean Flour
Statistical analysis
The green beans with pods were cleaned from dirt by
sorting out contaminants such as sands, sticks and Data were analyzed using analysis of variance. Means
leaves. The cleaned and sorted beans were steamed in were separated by the least significant difference (LSD)
0
water for 5min. It was dried in an electric oven at 45 C for test. Significance was accepted at P < 0.05 (Steel and
Ihr. The dried green beans were milled using attrition mill. Torrie, 1980).
The flour obtained was sieved with an 80mm mesh sieve.
The bean flour was packaged in a high density RESULTS AND DISCUSSION
polyethylene pack until required.
Proximate Composition of the Cookies
Blend formulation/ Cookie preparation
Table 1 shows the results of the proximate composition of
Blends of wheat and green bean flour containing 0, 25, sample of cookies from wheat and green beans blends.
50 and 75 green bean flour on replacement basis were Cookies with increased green bean flour substitution
prepared. The blends were thoroughly mixed in a food were found to be higher in protein, ash, and fiber content.
processor (Kenwood model km 201). Cookies were The moisture content of the cookies decreased with
prepared according the formula of Nishibori and increased green beans flour substitution and ranged from
Kawakishi (1990) as modified by Akpapunam and Darbe 9.60% to 6.40%. The trend of moisture decreased
(1994). The basic formulation used was flour 49.5%,

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Table 1. Proximate composition of cookie samples

Parameter (%)
Samples Moisture Ash Fiber Fat Protein Carbohydrate
a b b a d
100:0 9.60 2.00 3.50 2.22 9.89 72.79a
75: 25 8.80a 3.00a 4.50a 1.80a
13.34c 68.56b
50: 50 7.60b 3.20a 4.80a 1.61b
17.68b 65.11c
c a a b a
25: 75
LSD0.05 6.40
0.82 3.90
0.92 4.90
0.55 1.30
0.36 19.95
1.45 63.55d
1.52
Values within a column with same letter are not significantly different, (<0.05).

could be related to the protein in green bean flour. This is in biscuit production resulted in improved nutritional and
because the water content is mainly attributed to its functional properties of the final product.
protein (gluten) (Onimawo and Akubor, 2012). The value There was also an increase in the protein content of the
shows that 75% green bean cookies had the least (p< cookies with green beans flour substitution. This increase
0.05) amount of moisture compared to 100% wheat is as a result of substitution of whole wheat flour with
cookies with the highest amount moisture content of green bean flour. Green bean was reported to contain
(9.60%). The inclusion of up to 25% green bean flour into more protein than wheat flour (Domeroet al; 2013). Other
wheat flour in cookie preparation shows no significant studies have reported a similar increase of protein
difference (p > 0.05) from 100% wheat flour though the content in soy-composite flour (Singh et al, 2000). Protein
percentage moisture decrease as the percentage green is needed as building block for the body, necessary for
bean flour increases. The lower moisture content is a growth and for the repair of damaged tissues (Wardlaw,
desirable phenomenon, as it will enhance the keeping 2004).
quality of the baked products (Akhtaret al, 2008; The fat content of the cookie samples decreases as the
Elleuchet al, 2011). level of green beans substitution increases. Cookie with
The ash content also increased from 2.00% to 3.90% in 75% green beans had the lowest percentage of fat
the cookies produced from green bean flour substitution. content compared to the control sample (whole wheat
The results shows that the incorporation of 25%-75% cookies). Green bean has lesser oil content than wheat,
green bean flour into wheat flour resulted in significant (p thus this contributed to the decrease in fat content of the
> 0.05) high amount of l ash (3.00 to 3.90%) compared to cookies. Potter and Hotchkiss (2006) reported that high
100% wheat with 2.00%. Ash is an indication of mineral oil content of cookies will affect the shelf stability of the
contents of foods and has been shown by Alabi and product. There was no significant difference (p > 0.05) in
Anuonye (2007) to be high in pulse and legumes. The the fat content of whole wheat cookies and cookie with
crude fire content of the cookies showed an increase of 25% green beans flour substitution, also there was no
3.50% to 4.90% as wheat flour was substituted with significant difference (p > 0.05) in cookies with 50% and
green bean flour. The pods of the green bean, represents 75% green beans flour in terms of fat content. The low fat
variable fraction of dietary fiber and includes mostly the content coupled with the high fiber contents of the cookie
lignin, cellulose and hemicelluloses components (Mannay samples makes it desirable in weight management and
and Shadeksharasway, 2005). The incorporation of green incidence of cardiovascular diseases where this is
flour into wheat flour resulted in significant (p > 0.05) beneficial.
amount of crude fiber (4.50% to 4.90%) compared to Mineral Composition of the Cookies
100% wheat cookie. The mineral composition of the cookies sample is shown
The proximate composition of the cookies samples in Table 2. The mineral content of the cookies samples
shows that wheat cookies (100% wheat) contain increased significantly (p > 0.05), with green bean flour
significantly higher (p < 0.05) amount of carbohydrate. substitution for the entire mineral analyzed. The value for
The carbohydrate decreases as levels of green bean Na, Ca , K, P, Fe and Mg ranged from 93.18
substitution increases. The decrease in carbohydrate is 136.50mg/100g, 41,64 - 79.10mg/100g, 208.78-
associated with the low amount of carbohydrate content 224.08mg/100g and 49.60 -70.80mg/100g, 18.70-
of green bean compared to wheat flour (Domeroet al; 26.34mg/100g, 38.40 - 60.02mg/100g respectively.
2013). Calcium helps in the formation of bone and it also plays a
The increased fiber and the lower carbohydrate content role in keeping the heart and muscles working.
of the cookies have several health benefits, as it will aid Phosphorus is necessary for bone growth, kidney
digestion in the colon and reduce constipation often function, cellular health and acid-alkaline balance.
associated with products from refined grain flour (Salvin, High potassium and low sodium contents recorded by the
2005; Elleuchet al, 2011). Vitaliset al, (2009) reported cookies sample is desirable because for the control of
that using whole wheat flour in combination with legumes diabetes as an average human diets are low in in K but
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Table 2. Mineral composition cookie samples

Mineral (mg/100gm)
Samples Na Ca Fe Mg K P
d d d d d d
100:0 93.18 41.64 18.70 38.41 208.78 49.60
c c c c c c
75: 25 125.06 44.00 21.74 46.10 215.54 53.33
b b b b b b
50: 50 118.16 74.10 23.06 52.80 220.90 68.19
25: 75 136.50a 79.10a 26.34a 60.02a 224.08a 70.80a
LSD (0.05) 1.45 1.24 1.21 2.09 1.78 2.23
Values within a column with same letter are not significantly different at (p<0.05).
WF=wheat flour GBF=Green beans flour

Table 3. Physical characteristics cookie samples

3 3
Samples Weight(g) Thickness (mm) Cookie yield (%) Volume cm Density (g/cm )
100:0 2.81a 2.70a 89.01c 12.00a 0.34a
75: 25 2.59a 2.60a 92.00b 10.90b 0.24a
50: 50 2.30a 2.50a 96.02a 10.50b 2.21a
a a a b a
25: 75 2.25 2.30 96.11 10.00 2.23
LSD (0.05) 0.35 0.26 1.26 0.63 0.17

high in Na (Wardlaw, 2004]. The results from this study attributed to increase protein as green bean increases.
shows that cookies sample would contribute substantially The protein and amino acids function in binding water
to the recommended dietary requirements for minerals and oil thereby increasing cooking losses. Similar
(Potter. and Hotchkiss, 2006). observation was reported by Alobo (2006), Yusufu and
Abu (20014).

Physical Characteristics of Cookies Sensory Evaluation of the Cookies

The results of physical characteristics of the cookies Table 4 summarizes the results for the sensory
produced from whole wheat and green flour blend are evaluation and overall acceptability of the different
shown in Table 3. The cookie weight shows no significant cookies samples. The statistical analysis revealed that
(p> 0.05) among the sample and the control sample there was significant difference (p< 0.05) among the
(100% wheat flour) though the weight of the cookies cookie samples in color Control sample (whole wheat
decrease as the percentage of green bean flour cookie) had the highest score while 75% green bean
increases. The control sample had the highest value for cookie had the least score for colour The panelists
thickness (2.70mm). While sample with 75% green bean showed preference for the lighter colour of control sample
had the lowest value for thickness (2.30mm) but there (whole wheat). Browning in the cookie samples could
was significant (p> 0.05) difference in the thickness of the have been due to Maillard type reaction (Potter and
samples. There is decrease in volume of the cookies as Hotchkiss, 2006) resulting from the presence of reducing
the percentage of green beans increases. The sugars, proteins and amino acid and caramelization due
control sample (wheat cookies) had the highest values for to the effect of severe heating during baking process.
volume. There was no significant difference in the volume (Mannay and Shadeksharasway, 2005).
for all green beans substituted cookies. The sensory colour rating showed progressive decrease
The density of the cookies decreases as the percentage in preference with increasing level of green bean flour.
of green bean increases. The densities show no The results suggest that sensory quality for colour will be
significant difference (p> 0.05) between the samples at adversely affected at green bean flour substitution levels
various levels of incorporation. The %cookie yield higher than 50 % in cookie preparation. This is in
increase (89.01-96.11%) as the level of green bean flour agreement with Akpapunam and Darbe (1994), who
incorporation increases. whole wheat sample had the reported decreased colour and texture ratings at higher
lowest value (89.01%) for cookie yield. The increase in levels of maize/bambara ground nut cookies.
%cook yield with increase in green bean may be
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The incorporation of green beans flour for cookie significant difference (p> 0.05) in the taste score between
production resulted in high taste scores. There was no

Table 4. Mean sensory scores of cookies samples

Samples Colour Taste Flavor Texture Crunchiness General acceptability


100:0 4.0a 4.7a 4.1a 4.1a 4.4a 4.8a
75: 25 3.0b 4.0a 3.2b 3.3b 4.2a 4.2a
50: 50 2.5b 3.8a 2.5c 2.6c 3.8a 3.5a
25: 75 2.2c 2.1b 2.3d 2.0d 2.0d 2.2b
LSD( 0.05) 0.58 0.70 0.76 0.21 0.70 0.72
Means followed by the same letter in column are not significantly different (p< 0.05).

the whole wheat cookie and up to 50% inclusion cookie.


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