Nutritional composition and consumer acceptability study of different preparations of edamame soy beans.

Abstract

The aim of this study was to determine the nutritional composition and physical properties of dry mature and roasted mature Edamame beans and to compare, through sensory evaluation, the consumer accessibility of these products in grade 5 learners. Soy beans have been known and recognised for centuries as a plant food that, when compared with other plants, is high in protein. For this reason, soy beans have historically been called ‘meat of the field’. The overall energy content of the Edamame soy beans remained unchanged after undergoing oven and microwave roasting. Even though the microwave roasted soy bean samples appeared to have a higher macronutrient content when compared to oven roasted soy bean samples, it is important to recognize the fact that microwave roasting causes more water loss, which has a concentrating effect on the macronutrients. Forty-one grade 5 learners participated in a sensory evaluation, conducted at Cato Crest Primary School in Durban, KwaZulu-Natal. In this study, learners preferred the Edamame above their usual sweet-flavoured snacks. The learners however, preferred samples that had strong "sweet" and monosodium glutamate flavours. Results from this study suggest that the different roasting methods of Edamame beans do not yield products that are significantly different in terms of nutritional quality. Yet, microwave roasting caused more fluid loss. This makes microwave roasting ideal to process Edamame soy beans due to improved shelf life. Edamame soy beans are a healthier source of protein in comparison to peanuts as it provides good quality protein with a lower fat content. It provides all of the essential amino acids for adults and children and would be a good alternative source of protein if made more available to those at risk of malnutrition.