Introduction Beans are heralded for their rich protein content, fibres, vitamins, and minerals, marking them as a critical dietary component across numerous cultures (Mitchell, Lawrence, Hartman, & Curran, 2017). The nutritional analysis of beans, including their amino acid profiles and bioactive compounds, forms a foundational aspect of assessing bean-based dishes like bean swallow. The production of beans flour with good functional and re-constitutional properties has the potential to prevent wastage, enhance market value of beans, diversify its use as well as bring additional income to farmers and marketers since it can be readily incorporated in various recipe, and can also be exported (Allen, Eke-Ejiofor&Beleya, 2023). Methodology Materials Beans Source of Material Beans was purchased from the Ilaro, Sayedero market, Ogun State, Nigeria. Equipment and Utensils The equipment, such as a cooking pot, spatula, spoons, mixing bowl, side plate, joint plate, soup, grinder, sieve and bowl were for this study. Preparation Method The method used for this research study was the cooking method. Here are the procedures followed: Results The sensory analysis revealed that both samples were highly acceptable, with mean values ranging from 7.77 to 8.53 across evaluated attributes. Sample yam flour scored slightly higher in appearance and overall acceptability, likely due to its uniform texture and appealing color, making it visually favorable to panelists. Proximate composition analysis showed similar nutrient profiles between the two samples, with moisture content ranging from 75.64% to 75.65%, carbohydrate content at 10.15%, and slight variations in protein, fiber, and fat content. The results indicated that both beans flour swallow and yam flour swallow maintained adequate nutritional quality, aligning with established research on traditional swallow foods. Conclusion The study demonstrates that both bean flour and yam flour are viable bases for swallow foods, with no significant differences in sensory or nutritional attributes. While YF was slightly preferred for its appearance and overall acceptability, BF provided comparable sensory appeal. Keywords: Sensory properties, Proximate composition, Swallow foods, Beans flour, Yam flour, Consumer acceptability
DANIEL E.O, SOKALE A.I., ADEDIGBA R.A