Preparation of Legume extract blends and Okara from Pinto beans (Phaselous vulgaris) and Bovine milk and improvising upon popular recipes using them

Abstract

Pinto beans were soaked, ground, boiled & filtered for preparation of extract or milk. Pinto beans is a variety of common beans. Scientific name of pinto beans is Phaselous vulgaris. Pinto bean is a nutritious legume as it is good source of protein, phosphorus, manganese, dietary fibre and folate. Okara, soy pulp or tofu dregs is a yellow colour pulp comprising of insoluble parts of pinto beans that remain after puree preparation. The objective of the present study was to prepare the legumes extract from pinto beans, to prepare acceptable legume extract - bovine milk blends after making acceptability evaluation study, to prepare curd using acceptable legume extract bovine milk blends and undertake its sensory evaluation, to develop food products using curd and okara obtained by the processing of pinto beans and to undertake acceptability evaluation studies of the products developed. It was assessed in four phases – a. preparation of legume extract, b. preparation of curd, c. product development and d. sensory evaluation. In sensory evaluation tested both the products by panel members using 9 point hedonic scale so which product has more okara that is good in all aspects. The study concluded that the extracts prepared from legumes after appropriate processing steps and their blending with bovine milk could offer an easy way out for a nourishment option with favourable availability and economy and higher nutrition and health care options than those of milk. The illuminating aspects of such foodstuff improvisation are nutritional enrichment and health augmentation, complemented and supplemented through both plant and animal sources. This can also go a long way in providing a direction to cultivation; production and consumption of legumes that are hitherto look down upon as non-conventional food stuffs.