Muroki Mary W, Waswa Lydiah M, Fungo Robert, Kabwama Andrew, Eric Nduwarugira, Nepomuscene Ntukamazina, Ndabashinze Blaise, Mahungu Symon M
Department of Dairy, Food Science and Technology Egerton University Nakuru Kenya.
Department of Human Nutrition Egerton University Nakuru Kenya.
Food Sci Nutr. 2024 Feb 13;12(5):3199-3213. doi: 10.1002/fsn3.3988. eCollection 2024 May.
The dry common bean is an important grain legume used for human consumption worldwide. In Eastern Africa, Burundi has a significantly high per capita consumption of the crop. There has been significant research on the underlying agronomic traits of dry biofortified common beans, such as disease resistance. However, there is limited systematic information describing the sensory properties of these bean varieties, particularly in Burundi. This study evaluated the sensory properties of eight cooked dry biofortified common bean varieties using a panel of fifty-four (fourteen plus forty) persons for descriptive sensory evaluation and consumer acceptability tests. Kinure, a traditional non-biofortified common bean variety, was the control. Based on differences in the attributes of the bean varieties, two-dimensional principal component analysis (PCA) explained 58.94% of the variation. The attributes of astringency, consistency, color, juiciness, beany aroma, stickiness, and bean size contributed mostly to the differentiation of the bean varieties. A 95% PCA prediction ellipse displayed stronger congruity in the descriptive attributes of NUV130, NUV91, RWV1129, RWV1272, and RWR2245. In contrast, a deviation in the descriptive attributes of MAC44, MAC70, and RWR2154 was discerned. Regarding consumer acceptability tests, the varieties RWR2245 and MAC44 garnered significantly higher ( < .05) sensory scores on color, aroma, taste, texture, and overall acceptability. Therefore, the physical traits of cooked biofortified common bean varieties are a major contributor to varietal disparities in consumer acceptance studies. These parameters can greatly impact the adoption of dry biofortified common beans and could be of concern to common bean breeders.
干普通豆是一种重要的食用豆类，在全球范围内供人类食用。在东非，布隆迪的人均豆类消费量显著较高。关于干生物强化普通豆的潜在农艺性状，如抗病性，已有大量研究。然而，描述这些豆类品种感官特性的系统信息有限，尤其是在布在布隆迪。本研究使用由54人（14名专业人员加40名消费者）组成的小组，对8个煮熟的干生物强化普通豆品种进行了感官特性评估，以进行描述性感官评价和消费者可接受性测试。Kinure，一种传统的非生物强化普通豆品种，用作对照。基于豆类品种属性的差异，二维主成分分析（PCA）解释了58.94%的变异。涩味、质地、颜色、多汁性、豆香、粘性和豆粒大小等属性对豆类品种的区分贡献最大。95%的PCA预测椭圆在NUV130、NUV91、RWV1129、RWV1272和RWR2245的描述属性中显示出更强的一致性。相比之下，MAC44、MAC70和RWR2154的描述属性存在偏差。关于消费者可接受性测试，RWR2245和MAC44品种在颜色、香气、味道、质地和总体可接受性方面获得了显著更高（<0.05）的感官评分。因此，煮熟的生物强化普通豆品种的物理特性是消费者接受度研究中品种差异的主要因素。这些参数可能会极大地影响干生物强化普通豆的推广，普通豆育种者可能会对此表示关注。
