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Prospect of Commercial Utilization of Potato Beans

M. Burhan Uddin
Professor
Department of Food Technology & Rural Industries, BAU, Mymensingh.

Dr. Heinz-Dieter Isengard
Professor
Institute of Food technology, University of Hohenheim, Stuttgart, Germany.

Komelia Schmitt
Institute of Food technology, University of Hohenheim, Stuttgart, Germany.

Abstract/ Executive Summary:

This study reports on processing of soup powder from potatobeans. Chicken, spices, salts were used with potato bean powder for processing of soup powder. The potato bean and soup powder were analysed for moisture, total soluble solids, sugar, protein, fat, acidity and ascorbic acid. In addition, water activity, calorific value, and microbial load of the soup powder were determined. The volumetric Karl-Fischer Titration (KFT) at elevated temperature (50°C) was used as reference method for water determination. The value of the water content and determination time were compared to the values and speed of the techniques like Oven drying (105°, 120° and 135°C), Vacuum ovendrying (98°C and 0.33 bar), Microwave ovendrying, Infrared drying (105°C, with two heating systems), Nuclear magnetic resonance spectroscopy and Azeotropic distillation. The water content according to KFT was 8.14%. The other methods yielded values from the range of 7.26% (microwave drying) to 9.68% (ovendrying at 135°C). The differences were substancial and the various methods gave divergent results. This effect showed clearly the necessity to define a reference method and to adjust the experimental parameters of the other techniques in a way that yield the same result for a given product, or at least a reproducible result that can be multiplied by a certain constant factor to give the values obtained by the reference method. The total microbial load in the soup powder though safe seemed to be high. The presence of sporeformer bacteria should be investigated. The acceptability of the product on the basis of colour, flavour, taste and nutritive value (calorific value) and shelf-life of the were found satisfactory.

Keywords: Potatobean, Commercial utilization, Production

Location: Food Technology and Rural Industries, BAU, Mymensingh and Institute of Food Technology, University of Hohenheim, Germany

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Potato

Objectives:

To study on processing of soup powder from potatobeans.

Methodology:

The experiment was conducted in the laboratory of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh and the Institute of Food Technology, University of Hohenheim, Germany. The potatobeans were collected from Modhupur and other raw materials were collected from local market Fresh and fully mature potatobean were washed thoroughly. Beans were peeled and roots, skin were discarded and cut into pieces. Pieces of potatobean were boiled for 10 minutes with equal amount of water. The material was crushed into a Waring Blender to obtain potatobean's pulp. The pulp was strained through a muslin cloth to remove the foreign matter. The pulp was dried in a cabinet drier at 70°C upto 3-5% moisture content. The dried material was ground in a grinder and packed in to polyethylene bags. These potatobean powder was used in the preparation of products. Potatobean was analysed for moisture, total soluble solids (TSS), sugar, acidity, ascorbic acid, pH and ash content. Vacuum drying method was used for moisture determination. TSS was measured in a Abbe Refractometer and sugar was determined by AOAC method. Acidity was estimated by titration with standard NaOH solution using phenolpthalein as indicator.The moisture in the soup powder was also determined by Oven drying, Vacuum drying, Infrared drying, microwave drying, NMR Spectroscopy and Azeotropic method.

Source of Information: BANGLADESH SOCIETY OF AGRICULTURE ENGINEERS, Vol-1, pp. 335-345, December 15-17, 1997

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

i) The processed soup powder can be preserved for one year at ambient temperature in consumable condition. ii) The microbial load in the soup powder though safe, seems to be high. Specially the presence of Bacillus cereus must be taken into account. The use of dried spices should be restricted and sanitary condition improved. iii) The results of different methods of water determination were divergent. This affect showed the necessity to define a reference method and to adjust the experimental parameters of other techniques in a way that they yield reproducible results that can be multiplied by a constant factor to give the values obtained by the reference method. iv) This study indicated a good prospect for processing soup powder from potatobeans.

Knowledge Management: Journal