Effect of Blending, Soaking and Roasting of Fava bean, Fenugreek and Lentil on Physicochemical and Sensory Acceptability of ‘Hilbet’

Abstract

Hilbet` is a special type of traditional fasting fava bean sauce food particularly well known and used in the northern Ethiopian. It is foam prepared from lightly roasted and soaked fava bean, fenugreek lentil grains, milled and sifted into fine flour called Hilbet flour‟. The aim of this study to evaluate the effect of blending, soaking and roasting of fava bean, fenugreek and lentil on physicochemical and sensory acceptability of “Hilbet” products were evaluated. The processing methods were soaking and roasting (S and R) of fava bean, fenugreek and lentil. The proportions are SB1 (73FB:14LE:13FG), SB2 (80FB:7LE:13FG), SB3 (87FB:13FG), RB1 (73FB:14LE:13FG), RB2 (80FB:7LE:13FG) and RB3 (87FB:13FG) for this 2x3 factorial design was used. The products were analyzed for their major nutrient contents such as moisture, ash, crude fiber, protein, fat, carbohydrate, gross energy and minerals. Sensory evaluation was conducted for evaluating of colour, taste, flavour, texture and overall acceptability. The moisture content of SB3 was the highest observed. The SB1 showed the highest in fiber and carbohydrate, whereas the RB3 was the highest in fat and gross energy. The RB1 showed the highest in protein content, ash, Ca, Mg, Fe and Cu, whereas Zn was the highest in SB2. The soaked Hilbet product showed best overall acceptability than roasted product.

Keywords: Blending, Soaking, Roasting, Fava bean, Fenugreek, Lentil, Physicochemical and Hilbet .

DOI: 10.7176/FSQM/121-02

Publication date: January 31^st 2023