A comparative study of paper produced from zea mays - Philippine ...

#35
Food products from winged beans (Psophocarpus
tetragonolobus)
Arleen Gay T Marasigan, mary lilibeth V Ortiz, Gladys Faith S Ricafrente, Maria
Criselda T Semaña, Raphelle Maila P Tilanduca
ABSTRACT
Mature winged bean seeds were prepared, dehulled, and pureed. The
milk was then extracted and set aside for the production of bean curd.
Meanwhile, varying amounts of the presscaje residue were incorporated into
varying amounts of commercially sold ground beef. The five different burgers
were evaluated by a panel of twenty seven (27) randomly selected students
from the Philippine Science High School for taste, color, odor, texture, and
general acceptability. The remaining presscake residue was tested for
moisture content, crude fat, content, ash content, and moisture content.
The milk was coagulated, then placed in the freezer for a week.
Results from the sensory evaluation tests reveal that the most
accepted of the five treatments is the one which contained 100% ground
beef, followed by that which contained 75% ground beef and 25% winged
bean meat. The analytical tests yielded the following results: moisture
content, 72.85%; fat content, 4.85%; ash content, 3.68% and protein
content, 25.56%.
The milk unfortunately was not sufficiently firm to b made into bean
curd.
The winged bean is proven to contain a higher protein content than
the commercial ground beef. In some other nutrients, it is also higher than
the ground beef in content.
The winged bean is also economically advantageous as the burger with
25% winged bean meat and 75% ground beef, compared to the 100%
ground beef burger is cheaper by one peso and sixty centavos.
In terms of market potential, however, it is not very strong as sensory
evaluation tests prove that the burgers with high concentrations of winged
beans meat are not very appealing to the senses as compared to the ground
beef burgers.
The winged bean has the potential to be aw low-cost substitute for the
traditional protein sources as it contain a high percent of protein and other
nutrients. Granted a lot of improvements in quality, I also may be a
substitute for commercial food products such as burgers that may be low in
nutritive content.