Sensory evaluation of speckled sugar beans (Phaseolus vulgaris) prepared at Botswana government primary schools using the local recipe and modified recipe - a case study
Year: 2025
Type: article
Study design: Observational Study
Abstract: The government of Botswana through the Ministry of Local Government and Rural Development (MLGRD) under the Department of Local Government Finance and Procurement Services (DLGFPS), implements the School Feeding Programme which aims at providing meals to all students in government schools. Despite the important roles played by the programme, school children are not satisfied with the quality of their meals. The current study therefore assessed the degree of preference for speckled sugar beans (Phaseolus vulgaris) provided at government primary schools specifically at Lesedi Primary School. The preference for speckled sugar beans provided at the school prepared using the original recipe was compared against the preference for beans prepared from a modified recipe. A sensory evaluation comprising a total of forty-seven students (n = 47); 21 males and 26 females who were students at Lesedi Primary School in Gaborone, Botswana was conducted. A seven-point hedonic facial scale was used. The data obtained was subjected to computation with analysis of descriptive statistics using SPSS Version 27 software. The results showed that the students preferred the beans that were prepared using the modified recipe (which included the addition of vegetables and stock) compared to the ones prepared using the standard recipe provided by the Government. The speckled sugar beans prepared using the modified recipe rated better on colour, aroma, taste, and texture compared to the beans produced using the Government recipe.
Source: Food Research
Authors: N.C. Medupe, K. Natal, P.B. Lefadola
Institution: University of Botswana
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $100
OpenAlex ID: W4410528631