02) A bean variety (K131) was subjected to two different processing methods to produce bean flour. In the processing technique one, the beans were soaked in distilled water for 24

h, followed by germination for 48 h. The beans were then roasted at 170°C for 45 min in an oven. A wonde rmill was used to mill the germinated beans and the obtained flour was stored until further use. In the processing technique two, the beans were extruded using a twin-screw extruder using three heating temperatures 60°C, 130°C, and 150°C. The flour contained 15% moisture in the end. The extruded beans were milled into flour and stored until further use. A sauce for human consumption was made at the same conditions using the two bean types prepared from the above techniques. A sensory evaluation was run using 100 panellists on the sauce, evaluating eight sensory attributes.See the table 01 for the data obtained on the sensory evaluation. I.Describe physicochemical changes that beans might have undergone during processing (10marks) II.Explain why each technique affected the sensory properties on each sauce type differently Ш.Select one product from above and explain what would you do differently to improve each sensory property? (15 marks).