Effect of fermentation periods on the nutrient quality and sensory acceptability of Africa Yam Beans (&lt;i&gt;Sphenostylis sternocarpa&lt;/i&gt;) porridge

A.N Ukom,S Ndudim,L.N Nwanagba

doi:10.4314/njb.v36i1.2

Abstract

This study evaluated the effect of fermentation periods (24, 48 and 72 h) on the nutrient quality and sensory acceptability of African yam bean (AYB) porridge. The result shows significant (p<0.05) effect on the nutrient composition and sensory scores of AYB porridge due to fermentation periods. The unfermented (control) AYB porridge had higher values of fat (7.78%), fibre (4.31%) and ash (2.94%) than the 24 h, 48 h, and 72 h fermented porridge. The reverse was the case as 24 h, 48 h and 72 h fermented porridge had higher values of protein (27.87%, 28.90%, 30.80%) than the unfermented porridge (26.35%). The range of the mineral values for Ca (22.74 - 28.06 mg/100g), Mg(10.88 - 26.13 mg/100g), K (115.25 - 140.86 mg/100g) and anti-nutrients for phytate (0.02 – 0.15 mg/100g), oxalate (0.25 – 4.82 mg/100g), tannin (0.93 – 8.46 mg/100g) showed a decreasing trend from unfermented porridge > 24h > 48 > 72 h fermented porridge, respectively. Fermented porridge especially at 24 h, and at 48 h had better sensory acceptability scores than the unfermented and 72 h porridge. The total microbial population in the fermented liquor indicates that Total Viable and Lactobacillus counts increased with increasing fermentation period, that is, from 24 to 72 h, while total Fungal count decreased from 24 to 72 h fermentation period. This study shows that fermentation periods have significant effect in increasing the nutrient quality of AYB porridge for improved human nutrition and in amelioration of hidden hunger.Keywords: African yam bean porridge, Fermentation periods, Nutrient quality, Sensory acceptability, improved nutrition

Highlights

African yam bean (AYB) is an underutilized trailing legume that grows as intercrop with yam and cassava usually for the edible seeds
The results shows the protein increased as the fermentation time increased
The fibre content shows that the values of the unfermented, 24 and 48 h AYB porridge were significantly (p

Summary

Introduction

African yam bean (AYB) is an underutilized trailing legume that grows as intercrop with yam and cassava usually for the edible seeds. AYB is important food substitute of cowpea in many parts of Southeastern Nigeria where it is largely grown. It was explored as a source of dietary protein in Southeastern Nigeria during the Biafran-Nigeria Civil war of 1967 – 1970 to feed the malnourished children and refugees (Nwokolo, 1987; Uguru et al, 2001). African yam bean (Sphenostylis sternocarpa) is a nutritious food source, is it high in protein, and high in mineral, fiber, lipid, carbohydrate and other nutrients (Uche et al, 2014).

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