Vol. 4, Issue 3 (2019)
Sensorial acceptability of “leguvoron” and nutritional profile of the different legumes used
Author(s): Dr. Gloria T Tariga, Doname A Reyes, Krystal Gay T So
Abstract: Sensory evaluation of “Leguvoron” was done to determine the acceptable level of the different leguvoron product and to compile the nutritional value of the different legumes used in this study. There were three (3) legumes used such as Snap bean (Phaseolus vulgaris), Cowpea (Vigna unguiculata) and, Mungbean (Vigna radiate) at different rations/ concentration at 0, 10, 20, 30 and 40 grams respectively. Purposive sampling was used in the selection of the 150 respondents. The result shows that in general acceptability, Snap bean (SB) with different concentration was equally accepted by the panelist. Furthermore, leguvoron with 10 grams of Cowpea (CP) and 20 grams of Mungbean (MB) added was also highly accepted compared to other concentrations. The most acceptable legumes and rations were mungbeans (MB) at 20 grams of Legume flour (LF), respectively. The nutrient profiling of the different legumes was compiled and it was observed that the nutrient of each legume contains differently.