Organoleptic Evaluation of Tree Bean (Yongchak) Dishes of Manipur and Value Added Cutlet with Incorporation of Tree Bean (Parkia roxbhurghii)

Abstract

Aims: Tree bean or commonly known as petai or yongchak, scientifically Parkia roxburghii is an underrated leguminous plat found in the India’s north east region and other South East Asian countries. This study aims at organoleptic evaluation of four commonly eaten tree bean dishes of Manipur and developing a value added tree bean cutlet for acceptability. Even though it is consumed in North eastern India, value addition of tree bean products is very few. Study Design:  Descriptive Experimental design. Place and Duration of Study: Department of Food and Nutrition, College of Community Science, Central Agricultural University, Tura, Meghalaya, Between March and April, 2024. Methodology: 9 point hedonic rating scale was used to taste the sensory attribute, with 1 being disliked extremely and 9 being liked extremely. The data were analyzed using the descriptive statistics and Kruskal-Wallis test. Results: There is significant (p = 0.05) difference in the appearance, texture, taste and aroma among the sample products. Within the ten pairs, four of them were found to be significant which are 30 % fresh- 20 % fresh, 30% fresh- control, 30%powder- 20% fresh and 30% powder- control. Conclusion: When the sensory qualities were evaluated, the 20 percent fresh and the control sample were found to be the most acceptable, while the 30 percent fresh had the lowest acceptability. It concluded that with the percentage increase in incorporation, the level of acceptance decreases. The findings show that the eromba is the most well-liked dish and the curry is the least. And the smell of tree bean was more in higher formulation percentage. More products can be developed with tree bean addition.