African Yam Bean Flour Research Articles

Amino and fatty acids composition of African yam bean ( Sphenostylis stenocarpa) flour

The amino acids and the fatty acids of African yam bean ( Sphenostylis stenocarpa) flour were analysed. Amino acid analysis showed that the protein contained nutritionally useful quantities of most of the essential amino acids including sulphur-containing amino acids. The total essential amino acids amounted to an average of 55.0%. Both the total amino acids and the total essential amino acids showed significant difference among the six cultivars analysed. Stearic and linoleic acids were the most predominant fatty acids with average values of 34.4 and 29.4%, respectively. Capric, lauric, palmitoleic, oleic and erucic acids were present in small quantities and no significant differences were observed in the fatty acid compositions among the African yam bean cultivars.

Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour II

Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour II

Functional properties of African yam bean ( Sphenostylis stenocarpa) seed flour as affected by processing

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.

TEXTURE AND MICROSTRUCTURE OF AFRICAN YAM BEAN (SPHENOSTYLIS STERNOCARPA) PRODUCTS

ABSTRACTThe microstructure of African yam bean (Sphenostylis sternocarpa) cotyledons, flour, starch and gel prepared from flour were examined using scanning electron microscopy. Smooth starch granules varying in size and shape were embedded in the protein matrix. The starch granules maintained their integrity in the flour after milling. The texture profile parameters of starch and flour gels were studied at both 50 and 75% double compression and relaxation levels using the Instron Universal Tester. Significant variations were observed in the texture of the top and bottom portions of the gel. Increased solid content from 10.00% to 25.04% significantly increased the hardness of yam bean gel; however, further increase of solid content to 30.80% had only limited effect. Addition of oil decreased hardness of plain gel which may be due to the shortening and softening effects.