New Food Product Development by Incorporation of P. vulgaris to produce Instant Soup Powder Mix for cardiac and diabetic protection

Abstract

This study is aimed to produce a new dehydrated instant soup powder mix by using red kidney beans and white kidney bean (Phaseolus vulgaris) flour blend, and the nutritional analysis was compared with commercially available corn based soup powder. Standard methods were applied for sensory analysis and physicochemical (proximate) analysis. Among the various combinations, the newly developed soup powder containing white kidney beans and red kidney beans in a ratio of 11:4 was found to be better for its nutritional quality and sensory evaluation. Both of the products, control and newly established soup have been found highly acceptable according to sensory evaluation. The moisture, ash, protein, fat, fiber, carbohydrate, and energy content of newly developed soup powder were found to be 7.77%, 14.9%, 9.65%, 0.39%, 1.5%, 48.25 and 131kcal/100 g, respectively. On the sensory and microbiological point of view, the presently developed soup powder was found highly acceptable up to 4 months. The total yeast, aerobic plate count and mold count were found to be the acceptable according to food standards. After 4 months, the microbial counts were increased and deterioration in the product quality was observed. High protein and fiber; low fat, less carbohydrates and low energy content make this soup powder a healthy nutritional choice for diabetic, gut and heart health. The calorific values indicate that the newly developed soup powder contains only 4.85% of the daily calories needs of an adult man and 5.95% of the calories a woman needs in a day. Therefore, it can be easily utilized with the confidence for losing weight. The newly developed soup also has the market competent price therefore the product is likely to gain the attraction of consumer and improves the market trends.