Abstract
The proximate properties of asparagus bean flour obtained after boiling and roasting at 100 and 160°C, respectively for varied period were evaluated and compared in this study. Results showed that boiling for 40 min significantly (p<0.05) reduced protein and moisture contents by 10 and 6% respectively, but increased carbohydrate (CHO) content by 8%. Furthermore, it insignificantly (p>0.05) reduced fat, fibre and ash contents by 28, 13 and 21%, respectively. On the other hand, roasting for 20 min significantly (p<0.05) reduced protein and moisture by 11 and 43%, respectively, but increased CHO content by 14%. However, roasting reduced fat, fibre and ash by 20, 18 and 10%, respectively. However, the observed reduction was statistically insignificant (p>0.05). Overall, the effects observed in this study were time dependent, suggesting possible enhancement with increasing processing time. Roasting markedly decreased the moisture content, implying that 20 min roasting probably enhanced the stability and kept the quality of the asparagus bean flour. Thus, roasting may be preferred to boiling for commercial production and storage of asparagus bean flour. Key words: Asparagus bean, boiling, roasting, crude protein, ash, fibre, moisture, fat, carbohydrate.
Highlights
The asparagus bean (Vigna Sesquipedalis), commonly known as ‘black akidi’ in the Igbo speaking tribe of Nigeria, is grown in West and central African countries
Asparagus bean is nutritious with high protein content (Bressani, 1985)
Results of this study demonstrated time dependent effect on the studied proximate properties of asparagus bean; seemingly, suggesting that increasing the processing time might have enhanced the observations
Summary
The asparagus bean (Vigna Sesquipedalis), commonly known as ‘black akidi’ in the Igbo speaking tribe of Nigeria, is grown in West and central African countries. Asparagus bean is an annual crop of the family Leguminoseae and sub-family Papilionadeae. Asparagus bean is highly nutritious and, as with other legumes, it is used in the preparation of diets for its high protein contents (Bressani, 1985). It may contain antinutritional factors including phytate, tannins and trypsin inhibitor (Burbano et al, 1999; Barampama and Simard, 1993). As a thermal process, boiling asparagus bean could
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