Chemical composition and sensory characteristics of fermented condiments produced from soybean, bambara nut and pigeon pea seeds blends

Abstract

This study evaluated the chemical composition and sensory characteristics of fermented condiments produced from blends of soybean, bambara nut and pigeon pea. The soybean, bambara nut and pigeon pea fermented using banana leaves were formulated and designated as 100:0:0 (SBPB), 60:25:15 (SBPB1), 40:35:25 (SBPB2), 20:45:35 (SBPB3) and 10:55:35 (SBPB4), where sample SBPB served as the control. Proximate, mineral and sensory properties of the condiments were determined using standard methods. The proximate results showed significant (p<0.05) differences among the samples. The mineral results indicated increase in calcium, iron, zinc and reduction in magnesium and potassium with higher proportion of bambara nut and pigeon pea in the blend. Sensory evaluation results showed significant (p<0.05) differences in texture, appearance and overall acceptability, with sample SBPB4, containing 10% soybean, 55% bambara nut and 35% pigeon pea recording the highest scores for all the attributes assessed. Therefore, nutritious and acceptable fermented condiments can be produced from the blends of soybean, bambara nut and pigeon pea.