Development and nutritional evaluation of freeze-dried instant rice and mung bean meals for emergency food supplementation: a feasibility study

Abstract

Aim: This study aimed to develop a rice and sautéed mung bean meal using freeze-drying to preserve its safety, nutritional quality, and sensory attributes, providing a nutrient-dense meal suitable for disaster response and emergency feeding. Methods: White rice, mung beans, smoked herring, horseradish leaves, and seasonings were prepared, cooked, and freeze-dried. The freeze-dried product was vacuum-packed and evaluated for microbiological safety, physicochemical and proximate composition, micronutrient content (iron and vitamin A), and sensory acceptability by 50 Filipino panelists using a nine-point hedonic scale. Statistical comparisons with the traditional cooked meal were performed using pairedt-tests. Results: The freeze-dried meal exhibited low microbial counts water activity, and moisture content, confirming its safety. Proximate analysis showed high protein (21.69 g/100 g), moderate carbohydrates (65.53 g/100 g), low fat (7.03 g/100 g), and total energy of 412.15 kcal/100 g. Micronutrient content per 117 g serving was 0.35 mg iron and 10.56 μg retinol equivalents vitamin A. Sensory evaluation revealed high acceptability for aroma, taste, and texture, while appearance and color showed minor reductions compared to the control, with statistically significant differences (p<0.05) in some attributes. Conclusions: Freeze-drying effectively produced a safe, nutrient-rich, and sensorially acceptable instant rice and mung bean meal. The product demonstrates strong potential for long-shelf-life and is a convenient option for disaster response and emergency feeding, though further optimization may improve visual appeal.

Keywords

mung beans / instant rice meal / freeze-drying / sensory evaluation / product development / food security

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