Nutritional Composition and Consumer Acceptability Study of Different Preparations of Edamame Soybeans

This study evaluated the nutritional composition and consumer acceptability of dry mature and roasted mature Edamame soy beans, focusing on grade 5 learners. The study found that roasting methods, whether oven or microwave, did not significantly alter the nutritional quality of Edamame beans, although microwave roasting resulted in more water loss, concentrating macronutrients and potentially improving shelf life. In a sensory evaluation with 41 learners, Edamame was preferred over typical sweet snacks, especially when flavored with sweet and monosodium glutamate. The study concluded that Edamame soy beans are a healthier protein source compared to peanuts, offering all essential amino acids with lower fat content, making them a beneficial alternative for those at risk of malnutrition.