Sensory Evaluation and Demonstration of Some Common Bean Dishes at Basketo Special Woreda, Southern Ethiopia

Sensory evaluation and demonstration of some common bean dishes were conducted. Boiled common bean was added into triangular shaped kitta(bread) and boiled to prepare sambusa(snack food in Ethiopia). For kik preparation, Common bean passed all the necessary steps similar to that of shro but the difference is common bean dehulled, roasted and slightly milled. Flavor boosting ingredients prepared and mixed with cooked common bean to prepare ful( breakfast food in Ethiopia) usually prepared from faba bean and consumed with bread. There was no significant difference in sensory characteristics using a five-point hedonic scale of prepared dishes. Sensory evaluation indicated that overall acceptability decreased as common bean processed into flour due to its beany flavor