Abstract
Full-fat flours processed from seeds of African yam bean (AYB) were evaluated for their functional properties. Foam and emulsion capacities were greatest between NaCl concentrations of 0·2 and 0·4 m. Steeping increased the emulsion capacity of AYB flour over roasting and malting. Roasting at 120°C reduced emulsion capacity, foam capacity and stability. However, it increased the oil and water absorption capacities relative to other processes.
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