THE USED OF PHASEOLUS VULGARIS IN THE PRODUCTION OF BEAN PUDDING (GWOMBA’ATA IN MANGU LOCAL GOVERNMENT AREA OF PLATEAU STATE

Abstract

The study investigated the use of Phaseolus Vulgaris in the production of Bean pudding produced from Mangu Local Government Area of Plateau State. The aim of this study was to determine the health benefit of the Phaseolus Vulgaris and to also determine the nutritional value of Phaseolus Vulgaris PV from the literature. The study used an experimental design. A modified recipe was used for the bean pudding. A five item and five point hedonic scale of 1-5 extremely acceptable and extremely unacceptable was used by twenty (20) trained panelists to rate each of the three beans pudding samples. Data were collected and analysed using analysis of variance (ANOVA) at P<0.05. The results analyzed showed that two out of three samples A and B were not significantly different in terms of attributes measured (Taste, Texture, Flavour and appearance) while sample B, Significantly scored highest mean scored from all others. In terms of texture all the samples were found to acceptable bean pudding with the highest score of 4.0 for sample 13 and lowest mean scores of 2.8 for sample C. it was observed that with control of ingredients in the bean pudding continuous trials and modifications, more acceptable bean pudding can be produced by homemakers town and villages using other locally available bean varieties. It was recommended that the study should be carried on to know the nutritional value of the Phaseolus Vulgaris leaves and seminars should be organize by Mangu Local Government to enlighten women or homemakers on the used and importance of Phaseolus Vulgarises in the production of bean pudding. Investigation should be made on how to motivate the people on how to use Phaseolus Vulgaris.