Sensory Evaluation of Germinated Moth Bean Flour Incorporated Products

Abstract

Moth bean (Vigna aconitifolia) is an underexploited Indian legume mostly in rain fed region on low fertility soils. Mostly sprout seeds and dhal are used for preparation of different types of curries. Moth bean supplemented product was prepared by using germinated moth bean flour. Supplemented moth bean product was standardized and analyzed for their sensory evaluation. Sensory evaluation of products was made in terms of their color, appearance, aroma, taste, texture, and over all acceptability using nine point hedonic scales. The recipes for the preparation of various products from processed moth bean flour were standardized by use of various degrees (5%, 10%, and 15%). The sensory evaluation of supplemented products was significantly different compared to those of control. All supplemented product were desirable and moderately desirable in all terms.