African Yam Bean Seeds Research Articles

Thermal degradation kinetics of hemaglutinin in African yam bean (Sphenostylis Stenocarpa) seeds using partial cooking method

In this study, the thermal degradation kinetics of hemagglutinins in African yam bean (Sphenostylis stenocarpa) seeds during partial wet cooking was investigated. Heat treatments were carried out at different temperatures of 80, 85, 90, and 95°C over a period of 10 to 40 minutes at isothermal conditions. The degradation of hemagglutinin was adequately modelled by the fractional conversion model and Arrhenius equation. There was a progressive decrease in hemagglutinin activity for each thermal treatment as the cooking time increased. High values of Coefficient of linear regression; R2 ranging from 0.795–0.931 confirmed the degradation to follow the first order thermal kinetics. Thermal treatment of 95°C for 40 minutes was sufficient to reduce 82% of hemagglutinin activity in African yam bean seeds.

Evaluation of the nutritional composition ofthe seeds of some selected African yam bean (<i>Sphenostylis stenocarpa</i> Hochst Ex. A. Rich (Harms)) accessions

African yam bean (AYB) is an important but neglected and underutilized crop producing edible seeds and tubers. The poor awareness of the nutritional values of AYB constitutes one of the major problems limiting its utilization. This study was, therefore, carried out to determine the nutritional potentials of five accessions of African yam bean (TSs 125, TSs 116, TSs 86, TSs 69 and TSs 60) by analyzing their proximate composition and micronutrients (Iron (Fe), Zinc (Zn) and Selenium (Se)). The experiment was laid out in completely randomized design (CRD) with three replications. The results obtained showed significant (p < 0.05) variations in the proximate composition of the AYB accession. The crude protein was in the range of 21.84-23.41 %, crude fat 3.40-3.86 %, fibre 6.17- 6.76 %, carbohydrate 52.8-54.48 %, dry matter 90.42 - 90.6 %, ash 4.22 - 4.35 %, and moisture 9.4 - 9.58 %.The Se concentration varied from 312 mg/100 g in TSs 116 to 58 mg/100 g in TSs 60 while Fe ranged between 10.40 mg/100g in TSs 60 and 6.07mg/100gin TSs 86. Zinc varied between 8.83 mg/100g in TSs116 and 6.37 mg/100 g in TSs 69.TSs 116 was best accession in terms of crude protein, dry matter, ash, selenium and zinc, while TSs 60 was best in terms of iron. The study revealed AYB seeds as a food crop rich in protein, carbohydrate, fibre, selenium, iron and zinc. The genotypic variability can be exploited in developing African yam bean varieties with better qualities in terms of nutrient density. Keywords: Neglected, underutilized, nutrient-dense, micronutrient and protein

Physical, Proximate and Anti-nutritional Composition of African yam bean (Sphenostylis stenocarpa) Seeds Varieties

The physical, proximate and anti-nutritional properties of five accessions of African yam bean (AYB) seeds (TSs 57, TSs 61, TSs 93, TSs 94 and TSs 116) obtained from Genetic Resource Centre (GRC) of International Institute of Tropical Agriculture (IITA) were studied and compared. This was aimed at unraveling the nutritional importance of this crop to enhance its production and utilisation. The physical properties investigated include seed size, length to diameter ratio, seed weight, percentage of seed coat, bulk density and loose density. Proximate composition and anti-nutritional factors such as saponin, oxalate, phytate, alkaloids, tannin, trypsin inhibitor and hydrogen cyanide of these accessions processed flours were also examined. The results of physical properties indicated significant differences (P&amp;lt;0.05) among the accessions except accessions TSs 93 and TSs 94 that did not differ in their lengths and diameters and also accessions TSs 61 and TSs 116 did not differ in their thicknesses. Results of proximate analysis revealed that crude fibre, fat and carbohydrate contents of the accessions were not significantly different from one another at (P&amp;lt;0.05) except TSs 94 that differed in its carbohydrate and TSs 116 also differed in its crude fibre from others. Meanwhile, in terms of anti-nutritional factors, there existed no significant difference in saponin contents but there were significant differences in oxalate, phytate, alkaloids, tannin, trypsin inhibitor and hydrogen cyanide among the accessions tested.

Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour

AbstractFARO 44 rice, brown cowpea and African yam bean seeds were processed into flours and their proximate, functional and pasting properties were assessed. Functional properties—loose bulk density, packed bulk density, water absorption capacity, oil absorption capacity, emulsion capacity, foam capacity, gelation capacity and swelling index ranged from 0.63 to 0.69 g/ml, 0.84 to 1.00 g/ml, 0.63 to 1.32%, 0.46 to 1.48%, 42.50 to 56.78%, 10.40 to 18.17%, 50.93 to 57.90°C and 0.45 to 0.67, respectively. Proximate and amylose composition ranged as follows; Moisture: 8% (75% rice:25% African yam bean) to 14% (100% rice); Protein: 12.86% (100% wheat) to 28.13% (50% rice:50% African yam bean); Fat: 1.64% (100% rice) to 5.79% (100% cowpea); Ash: 1% (100% cowpea, 75% rice:25% African yam bean, 50% rice:50% African yam bean) to 1.97% (25% rice:75% African yam bean); Crude fibre: 0.95% (100% wheat) to 6.27% (100% African yam bean); Carbohydrate: 52.62% (50% rice:50% African yam bean) to 72.58% (100% wheat) and Amy...

Effect of Soaking African Yam Bean Seeds in Unripe Plantain Peel Ash Solutions on the Nutrients, Anti-nutrients and Functional Properties of the Flour

The dark brown coloured variety of African yam bean seeds (Sphenostylis stenocarpa) were soaked in distilled water (control) and in 1,2,3,4 and 5% solutions of unripe plantain peel ash (1:3w/v) for 15h at room temperature (27+0C), decorticated and processed into flours. The effects of soaking the seeds in different concentrations of the ash solution on proximate, mineral and anti-nutrient composition as well as on the functional properties of the flours were investigated. Result showed that the treatments had varying effects on the parameters evaluated. Flours prepared from seeds that were soaked in ash solutions had significantly (p 0.05) higher swelling index and marginally (p>0.05) lower water absorption capacity and bulk density than the flour from seeds that were soaked in water. It is evident from the study that soaking African yam bean seeds in unripe plantain peel ash solutions has beneficial effects as the flours prepared from the soaked seeds had higher levels of protein and mineral elements, lower levels of anti-nutrients and the functional properties were not impaired when compared with flour from seeds that were soaked in water.

Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends

This study was carried out to determine the effect of substituting unripe banana (Musa spp.) flour with different levels of African yam bean (Sphenostylis stenocarpa) flour on the proximate composition, minerals, anti-nutrients and functional properties of the flour blends. Underutilized unripe banana cultivar (“mboro ukom”) and African yam bean seeds (black variety) were separately processed into flours. The banana flour was supplemented with African yam bean flour at substitution levels of 0, 10, 20, 30, 40 and 50% to obtain the flour blends with 100% banana flour as the control sample. The results showed that substituting unripe banana flour with levels of African yam bean flour significantly (p<0.05) increased the crude protein content from 4.39% for 100% banana flour to 14.05% for 50% yam bean flour substitution while the carbohydrate content decreased significantly (p<0.05) from 90.92% for 100% banana flour to 80.12% for 50% yam bean flour substitution. The fat, ash and crude fibre contents increased with increase in African yam bean flour substitution from 0.58%, 2.80% and 1.31% for 100% banana flour to 0.98%, 3.06% and 1.79% for 50% African yam bean flour substitution, respectively. The 100% banana flour had the highest caloric value (386.46kcal/100g) while blend containing 50% African yam bean flour had the least value (385.84kcal/100g). The K, Ca and Mg decreased from 382.41mg/100g, 12.18mg/100g and 41.62mg/100g in the 100% banana flour to 345.96mg/100g, 8.93mg/100g and 33.12mg/100g in the 50% African yam bean flour blend, respectively. Conversely, the Na, Fe and Zn increased from 1.60mg/100g, 0.89mg/100g and 0.63mg/100g in 100% banana flour to 2.29mg/100g, 3.05mg/100g and 2.21mg/100g in the 50% African yam bean flour substituted blend, respectively. Oxalate, tannin, phytate and hydrogen cyanide contents increased with increase in African yam bean flour substitution. However, their values in the blended flours were low and would pose no threat to health. Blended flours exhibited higher water absorption, oil absorption, swelling and foaming capacities than the 100% banana flour. On the other hand, the bulk density decreased with African yam bean flour substitution. The study demonstrated that the nutritional quality and functional properties of unripe banana flour can be improved through supplementation with African yam bean flour.

Formulation of Breakfast Porridges from Three Nigerian Legumes-Afzelia africana (Counterwood Seed), Detarium microcarpium (Tallow Seed) and Sphenostylis stenocarpa (African Yambean Seed) Blended with Corn Flour: Their Nutrient Composition and Sensory Evaluation

Formulation of Breakfast Porridges from Three Nigerian Legumes-Afzelia africana (Counterwood Seed), Detarium microcarpium (Tallow Seed) and Sphenostylis stenocarpa (African Yambean Seed) Blended with Corn Flour: Their Nutrient Composition and Sensory Evaluation

Effect of processing methods on the proximate composition of African yam bean (Sphenostylis stenocarpa) flours and sensory characteristics of their gruels

Background: African yam bean (AYB) could be processed into value added food products. Processing however affects the chemical, sensory and functional properties of the foods. Objectives: This work determined the effect of processing methods on the proximate composition of African yam bean ( Sphenostylis stenocarpa ) flour and the sensory properties of its gruels. Methods: Six kilogram of African yam bean seeds were sorted and divided into 4 portions of 1.5kg each. One portion was washed and fermented without lime for 24h, sundried for 72h and roasted (F24R). The second portion was washed, fermented with lime juice for 24h, sundried for 72h and roasted (FL24R). The third portion was washed, fermented with lime for 48h, sundried for 72h and roasted (FL48R). The last portion was washed, dried and roasted (OR) (the control). The samples were milled into flours and analyzed for proximate composition. Gruels were prepared with the flours and analyzed for their sensory properties. Statistical Packages for Social Sciences (SPSS) was used to analyze the data obtained. Results: Sample F24R had the highest protein content (33.08%) while FL24R had the least protein content (20.96%) and was followed by FL48R (27.86%). The fat content of FL48R, F24R and OR were 3.68%, 4.90% and 5.49%, respectively. Sample FL24R had higher ash content (4.08%) than the other samples. The control (OR) on the other hand, had the highest fibre content of 6.31%. The fibre contents (4.16% - 4.28%) of the other samples were not significantly (p>0.05) different. FL24R had carbohydrate level of 62.26% which was significantly (p 0.05). Conclusion: Alkaline fermentation combined with roasting improved nutrient contents of AYB. Keywords : African Yam bean Flour, Sensory Characteristics, Proximate Composition, and Processing Methods.

Effect of Spent Engine Oil on the Germination Ability of Eleven Accessions of African Yam Bean Seeds (Sphenostylis sternocarpa Hochst ex A. Rich) Harms

Effect of Spent Engine Oil on the Germination Ability of Eleven Accessions of African Yam Bean Seeds (Sphenostylis sternocarpa Hochst ex A. Rich) Harms

DPPH Radical Scavenging Capacity of Phenolic Extracts from African Yam Bean (&amp;lt;i&amp;gt;Sphenostylis stenocarpa&amp;lt;/i&amp;gt;)

The phenolic extracts of the seeds of African yam bean (Sphenostylis stenocarpa) were studied using different extraction solvents (70% ethanol, 80% acetone and acidic 70% acetone) and two heat treatment methods (dry heating on a hot plate with acid-washed sea sand at 135℃ for 25 min and wet heating in an autoclave at 120℃ for 20 min). The study examined the total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) of the seed extracts, as well as their free radical scavenging and antioxidant properties. The raw African yam bean seed was dry heated in air oven at 100℃ for 5 min (control). Heat treatments application affected the phenolic contents of the seeds significantly (p < 0.05). The free radical scavenging activity of the phenolics were done using 2,2-diphenyl- 1-picrylhydrazyl (DPPH). The effectiveness of the extract was determined using DPPH at 50 mg/g, 10 mg/g and 5 mg/g of the extracts. At 5 mg/g, the extract was most effective indicating that higher concentration of extract gave higher antioxidant activity. The seed has high antioxidant capacity and an appreciable amount of phenolic extracts.

The Proximate and Functional Properties of African Yam Bean ( Sphenostylis sternocarpa ) Seeds as Affected by Processing

African Yam Bean (Sphenostylis stenocarpa) known as AYB was subjected to different processing treatments such as soaking in water, blanching, cooking and roasting. Soaking was carried out for 24 h. A portion was blanched in hot water at 100oC for 2 min, 4 min, 6 min and 8 min respectively while the last portion was roasted at 100oC for 35 min, 150oC for 30 min and 180oC for 25 min respectively. The samples were then dehulled, dried and milled into flour. The proximate composition and the functional properties were determined for each of the samples. The result showed that the protein content was highest in the control sample (soaked in water for 24 h), while it decreased to 18.82% after 8 min blanching. The decrease was also noticed for the cooked samples to 17.97% for 20 min cooking and 12.53% for 60 min cooking while the roasted samples decreased to 11.55% and 11.33% at the 100oC for 35 min and 180oC for 25 min. The various heat treatments increased the oil absorption capacity from 2.51% to 4.05%; water absorption capacity from 3.76% to 4.68%; swelling index from 4.00 cm to 9.60 cm; bulk density from 0.58 kg/m3 to 0.89 kg/m3. Also, there were decreases in the gelation from 30oC to 20oC; wettability from 9 sec to 1 sec; foam capacity from 29.0 cm3 to 23.3 cm3 and viscosity from 12.30 to 23.3 cp. As a result of these improvements in both the proximate and functional properties of the flour, it could be incorporated in various foods to improve their nutritional value.

Efficacy of Some Leaf Extracts on Some Seed Borne Fungi of African Yam Bean (&lt;i&gt;Sphenostylis stenocarpa&lt;/i&gt; Hochest Ex. A. Rich)

The antifungal effect of ethanol leaf extracts of five plants, (viz. Jatrohpa curcas L, Newbouldia laevis (P. Beauv.) seem. Ex Bureau, Ficus exasperate Vahl, Parkia biglobosa (Jacq.) and Cassia alata L.) Seed plus 30 wettable solvent (WS) and Water on some Seed borne fungi: Aspergillus niger and Fusarium oxysporium of African yam bean (Sphenostylis stenocarpa) seeds was studied in vitro using agar plate method of isolation. The efficacy of the treatments was tested separately on the individual fungalisolates. All the plant extracts except Newbouldia laevis (P. Beauv.) seem. Ex Bureau, significantly (P > 0.05) inhibited the radial hyphal growth of Aspergillus niger. Jatropha curcas L extract gave the highest inhibition at all levels of concentrations while Parkia biglobosa (Jacq.) was the least. The positive control; Seed plus 30 wettable solvent (WS) inhibited the growth of A. niger significantly (P > 0.05) while water had no inhibition on the growth of the fungus. On the other hand, Jatropha curcas L., Cassia alata L. and Parkia biglobosa (Jacq.) extracts had inhibitory effects on the hyphal growth of Fusarium oxysporium while Newboudia laevis (P. Beauv.) seem. Ex Bureau and Ficus exasperate Vahl. extracts showed no inhibition on the growth of the fungus at all levels of concentrations. Parkia biglobosa (Jacq.) extract was the most effective while Cassia alata L. extract was the least in the inhibitory efficacy. The positive and negative controls; Seed plus 30WS and Water respectively recorded no significant inhibition on the hyphal growth of Fusarium oxysporium. The ethanolic leaf extracts of Jatopha curcas L., Parkia biglobosa (Jacq.), and Cassia alata L. which are very cheap and environmentally safe were proved promising for protecting African yam bean seeds against Aspergillus niger and Fusarium oxysporium.Keywords: Leaf Extract, Hyphal Growth, Seed Borne Fungi, African yam bean

Effect of Germination on the Performance Characteristics of African Yam Bean (&lt;i&gt;Sphenostylis stenocarpa&lt;/i&gt; Hochst ex A Rich) Seed Meal on Albino Rats

The performance characteristics or quality of protein from ungerminated and germinated African yam bean (Sphenostylis stenocarpa) seeds on male Wistar albino rats was investigated. The proteins were found tohave high true digestibility (TD) and feed conversion ratio (FCR). The net protein retention (NPR), protein efficiency ratio (PER), protein retention efficiency (PRE), Net protein value (NPV), Nitrogen efficiency ratio (NER), feed efficiency ratio (FER) and relative NPR (RNPR) of the ungerminated seeds were significantly lower (p

Antifungal Activities of Some Leaf Extracts on Seed-borne Fungi of African Yam Bean Seeds, Seed Germination and Seedling Emergence

The efficacy of leaf extracts of basil (Ocimum basilicum), bitter leaf (Vernonia amygdalina), lemon grass (Cymbopogen citratus), neem (Azadirachta indica) and paw-paw (Carica papaya) on major seed-bornefungi: Aspergillus niger, Aspergillus flavus, Botryodiplodia theobromae and Fusarium moniliforme of African yam bean ( Sphenostylis stenocarpa ) seeds, and on seed germination and seedling emergence were studied in vitro and in vivo. All the plants leaf extracts (crude and aqueous) significantly (P . 0.05) reduced the incidence of seed-borne fungi tested and increased seed germination and seedling emergence except lemon grass leaf extract when compared with theuntreated control. Neem extract was the most effective while lemon grass extract was the least. Crude extracts from all the plant leaves tested increased seed germination and seedling emergence of African yam bean seeds and gave significant (P. 0.05) reduction of mycelial growth of all the fungi tested when compared with their aqueous extracts. Leaf extracts of neem, basil, bitter leaf and paw-paw, which are cheap and environmentally safe, are promising for protecting African yam bean seeds against major seed-borne fungi and in the improvement of the crop.

Sensory Evaluation of Dawa Dawa Produced By the Traditional Fermentation of African Yam Bean (Sphenostylis Stenocarpa Harms) Seeds

Dawa dawa condiment was produced by traditional fermentation of African yam bean and soybean seeds. Processed substrates were incubated for 72 hr at room temperature in earthen pots lined with washed fresh banana leaves. Samples of African yam bean dawa dawa (AYBD) were comparatively evaluated with African locust bean dawa dawa (ALBD) sample and two types of soybean dawa dawa samples that were prepared following the procedures used by rural women in Kaduna State (KAFD) and Benue State (BEND). The sensory parameters measured were appearance, aroma, taste, and overall acceptability. KAFD was most significantly (p = 0.05) preferred in appearance and taste with scores of 6.4 and of 8.3 respectively. This was followed by AYBD, ALBD and BEND samples, respectively. The panelists highly and equally accepted all four types. The acceptability scores were 7.3, 7.4, 7.1, and 7.3 for ALBD, BEND, KAFD, and AYBD, respectively.Freshness of AYBD samples were lost after 3 days under refrigeration condition (4±2oC) but all the sun-dried condiment samples were preserved for at least 6 months at room temperature (29o± 2o C).

Seed metrics for genetic and shape determinations in African yam bean [Fabaceae] (Sphenostylis stenocarpa Hochst. Ex. A. Rich.) harms

The metric measures on seeds, their correlation and relationship are important for systematic breeding for seed yield and shape determination. Variations among eighty genotypes of African yam bean (AYB) for six metric seed characters (seed length, width and thickness and their ratios) were evaluated in this study. Paired comparison among the six characters revealed very high significance (P < 0.001), approving the six traits as unique parameters for evaluating AYB. They equally exhibited high and substantial genetic variance: the genotypic proportion of the total variation ranged between 90 and 97%, broad sense heritability (81 - 94%) and genetic advances (14 - 31%). Seed length and width had the highest joint inheritance of 99.04%, the least, 4.32% was between width and WT as depicted by coheritability. Positive and significant (P < 0.05) phenotypic and/or genotypic correlation existed between seed width and thickness, the three ratios and seed length with the ratios except WT. Non-significant negative correlation existed between seed thickness with LT and WT. There were very reliable and highly significant linear relationships between the seed traits except for length and width whose relationship was non-linear. Breeding concentration on any of these traits may simultaneously influence the others. The seed shape indices were the metric ratios and the flatness index; they described the common shapes of AYB seeds as: round/spherical, oval/ellipsoidal, oblong and rhomboid.

Isolation and Some Physicochemical Characteristics of isolated starch from two Nigerian varieties of African yam bean (Sphenostylis stenocarpa).

The physicochemical properties of starch samples isolated from two Nigerian varieties of African yam bean (Sphenostylis stenocarpa) cowpea seeds were evaluated and studied. Starch yields were 47.1, 45.9 and 54.6g/100g seed weight for cream seed coat, brown seed coat varieties of African yam bean (AYB) and cowpea seeds, respectively. Cowpea seeds had significantly (p.0.05) higher starch but lower amylose contents than the AYB starches. Chemical analysis showed that AYB starches contained 0.1-0.2% protein, 0.3-0.4% lipid, 0.1% crude fibre and 0.1% ash, respectively. The AYB starches hadirregular shape that varied between oval to kidney shaped granules with mean sizes of 24.8} 3.2&fnof;&Ecirc;m. Swelling power of the AYB and cowpea starches increased more rapidly at temperatures between 80-950C. Significant (p&lt;0.05) varietal differences were observed in the solubilitypatterns of the AYB starch samples within the temperaturerange of 70-950C. Significantly (p&lt; 0.05) higher percentage AYB and cowpea starches were solubilized at 80-950C than at 60-780C. The Brabender viscosity patterns showed a stable hot paste viscosity and a tendency for retrogradation.

Microorganisms Associated with Natural Fermentation of African Yam Bean (Sphenostylis sternocarpa Harms) Seeds for the Production of Otiru

Microorganisms Associated with Natural Fermentation of African Yam Bean (Sphenostylis sternocarpa Harms) Seeds for the Production of Otiru

Comparative effect of boiling and solid substrate fermentation using the tempeh fungus ( Rhizopus oligosporus) on the flatulence potential of African yambean ( Sphenostylis stenocarpa L.) seeds

The tropical African yambean (AYB, Sphenostylis stenocarpa L.) is a protein-rich underutilized African legume. The presence of the flatulence- and diarrhoea-causing raffinose family oligosaccharides (RFO: raffinose, stachyose and verbascose) or α-galactosides has limited the food use of African yambean seeds. To reduce this limitation, non-traditional processing methods are required. Seeds of three varieties were (i) examined for the flatulence- and diarrhoea-causing RFO and (ii) fermented with Rhizopus oligosporus for tempeh production. The traditional tempeh production process involved dehulling, soaking in water for 24 h, boiling in water for 30 min, inoculation and fermentation. In addition, the traditional tempeh procedure was modified by using 1% citric acid solution instead of water for soaking and cooking. Comparisons with traditionally cooked beans, which involved boiling in water for 4 h, were made. Boiling seeds for 4 h resulted in 8–30% reduction of total α-galactosides in the three varieties, while the traditional tempeh procedure resulted in an almost complete loss (98%) of the same ( P < 0.05). The modified procedure resulted in a bacteria-free tempeh but α-galactoside reduction was 22–39%. Both tempeh production processes were clearly more effective than was traditional cooking in reducing the flatulence potential of the AYB seeds.

Nutritional value of African yambean (Sphenostylis stenocarpa, L): improvement by solid substrate fermentation using the tempeh fungus Rhizopus oligosporus

AbstractThe tropical African yambean (AYB, Sphenostylis stenocarpa L.) is a hardy, protein‐rich under‐utilised African legume. Anti‐nutrients, and the excessively long cooking time (4–6 h), among other factors, limit the food use of African yambean seeds. To reduce these limitations, non‐traditional, less energy consuming processing methods are required. Seeds of different varieties were (1) examined for proximate composition and (2) fermented with Rhizopus oligosporus for the production of tempeh. The traditional production process involves dehulling, soaking in water for 24 h, boiling in water for 30 min, inoculation and fermentation. In addition, the traditional procedure for preparing tempeh was modified by using 1% citric acid solution instead of water for soaking and cooking. Comparisons with traditionally cooked beans, which involved boiling in water for 4 h, were made. The traditional tempeh procedure resulted in a slight but significant increase in protein and starch (P &lt; 0.05) and an almost complete loss of most of the anti‐nutrients of AYB seeds, although the cyanogenic glycoside content of AYB‐white remained high. The modified procedure resulted in a bacteria‐free tempeh and the cyanogenic glycosides were no longer detectable. In vitro protein digestibility of the 1% citric acid treated sample was slightly lower than that of the water‐treated sample. Both tempeh production processes were clearly more effective and less energy intensive than traditional cooking in improving nutritional quality, but only the modified method of tempeh production eliminated the possibility of cyanide poisoning. Copyright © 2006 Society of Chemical Industry