Sensory profiling of plantain-lima bean Momo (A Nigerian food pudding) using chemometric approach

Plantain and lima beans are important food crops with food nutrition security potentials in Nigeria. Plantain-lima bean momo is a nutrient-enriched pudding produced from unripe plantain and lima beans. The study aimed at evaluating the sensory profile of the plantain -lima bean momo to drive its consumers’ acceptability. Plantain and lima beans flour blends of various ratios were processed into momo. The momo samples were presented to panelists for sensory evaluation. Scores were based on nine point hedonic scale. Data obtained were subjected to Principal component and Agglomerative hierarchical clustering analysis. Results show that the addition of more than 20% of lima beans negatively affected the colour, appearance, flavour, texture and taste of the plantain-lima bean momo. PP (100% plantain flour momo) had the strongest positive correlation with appearance and texture. PA (90% unripe plantain flour + 10 % lima bean flour momo) was preferred mostly of all the momo samples in terms of overall acceptability. The principal component analysis (PCA) divided the sensory parameters of the momo samples into five factors with PC1 and PC2 accounting for 96.68% of the variance. Agglomerative hierarchical clustering (AHC) showed that PA and PP have similarities in all the sensory properties evaluated and that addition of 10% and 20% of lima beans to plantain flour did not have negative effect on the sensory characteristics of the product. Lima bean flour could be added to plantain flour up to 20% level for enhancement of momo nutritional quality, while still retaining its organoleptic qualities

Evaluation of Nutrient Content of Plantain-Lima Bean Momo Using Multivariance Analysis Approach

Dietary diversification necessitates the development of nutrient-rich and healthy food products from indigenous and resilient crops for sustainable food and nutrition security in Nigeria. Both plantain and lima bean are resilient and locally available, especially in the south west of Nigeria, though lima bean is underutilized. The study developed pudding (momo) from plantain and lima bean in order to evaluate the functional properties of the flour and nutrient content of the product and enhance lima bean utilization for nutrition and food security. Composite flour from various combination ratios of unripe plantain and lima bean flour was processed into momo products. The functional properties of the flour samples as well as the nutrient content of the momo products were evaluated. The multivariance analysis approach was used to study the relationship between the chemical data, principal components and experimental samples. There was no significant difference (p>0.05) n the bulk density of the plantain flour and lima bean flour. Water absorption capacity, oil absorption capacity and swelling power were highest in plantain-lima bean flour (PLF). The higher the lima bean flour in the composite mixture, the higher the protein content of the momo samples. Potassium and phosphorous were the highest in 100% plantain-momo, while iron, antioxidant activity and phytochemical compounds were the highest in momo samples containing 50% plantain flour and 50% lima bean flour. The Principal Component Analysis (PCA) of the momo samples showed the locations of the nutrient data and the samples in the quadrants. The PCA revealed that the momo samples were high in the evaluated chemical nutrients. Plantain-lima momo could be harnessed as a potential functional, nutritious and healthy food