The Development of the Rice Bean (Vigna umbellat) for Flour and the Standardization of its Selected Products

Abstract

INTRODUCTION

The study aimed to promote the utilization of indigenous plants in support for the Program of the Department of Education the "GulayansaPaaralanProject," encouraging the use of local indigenous plants to be served at the feeding program and address the issues of malnutrition and food security in our country. The researcher developed rice bean (vignaumbellata) flour and prepared standardized recipes from it. Products derived from rice bean flour were rice bean flat noodles, rice bean piaya, and rice bean chiffon cake.

METHODS

The products were evaluated through their sensory characteristics and underwent a proximate analysis test. The study used experimental method of research.60 trained panelists were selected through a random sampling. The rice bean products were evaluated using 5-point hedonic scale.For general acceptability, duo-trio test of difference was used. The data were gathered, tallied, tabulated and statistically treated using weighted mean and percentage.

RESULTS

The products developed were mainly rice bean flour since rice bean is a good source of protein, fiber, and carbohydrates.Its valuable nutrients are needed by different groups of people. The panelist assessed rice bean products as acceptable in terms of its individual sensory attributes and over all acceptability. Findings revealed that rice bean flat noodles have the highest percentage of acceptance among the rice bean products. It was followed by rice bean chiffon cake and rice bean piaya. In addition, the study provides the proximate analysis result of the various rice bean products presented in the study. The results were obtained from Adamson University Technology Research and Development Center(AUTRDC).

DISCUSSIONS

The rice bean by-products are potent additional food stuff to be adopted and served as their acceptability rating is high. Panel's perceptions on the general acceptability of the rice bean products were highly positive. Thus, further research should be conducted to develop other formulations of rice bean by-products. Promotion and utilization of the rice bean (vignaumbellata) by-products be done through their use as a supplementary food item in the schools' feeding programs and "GulayansaPaaralanProject" in the different Department of Education schools.