Nutritive Value, Functional Properties And Sensory Evaluation Of Lima Bean Based Products (Biscuit And Doughnut)

ABSTRACT

The study evaluated the nutrient composition, functional, and sensory properties of Lima bean flour (phaseolus Lunatus). Various Composites were formulated from the lima beans and wheat flour blends and were used in producing Biscuits and Doughnuts. The Sensory evaluation of the biscuits showed that the 100% lima bean flour product competed favourably with the control in terms of colour, taste, texture and aroma. For the sensory evaluation of Doughnuts made from the lima bean flour and wheat flour blends, the results showed that the general acceptability of the products from the blends were low compared to the control.