Yam Bean Flour Research Articles

Comparative Studies on the Physicochemical Attributes of Biscuit from African Yam Bean, Brown Rice and Soyabean Flours

This paper presents a comparative study on the physical and proximate composition of biscuits made from different flour sources including wheat, African yam bean, brown rice, and soybeans. The aim of the study was to assess the nutritional value and quality attributes of biscuits derived from alternative flour sources, in comparison to the conventional wheat-based biscuits. Flours of African yam bean, brown rice and soybean were produced using conventional methods. Biscuits were further produced from the flours of African yam bean, soybean and brown rice using the creamy method. The physical characteristics such as weight, thickness, diameter and spread ratio as well as the proximate composition including moisture content, protein, fat, ash, fibre and carbohydrate content of the formulated biscuits as well as the control (wheat flour biscuit) were analyzed and compared among the different biscuit samples. The results on the biscuit samples revealed the following ranges: physical properties: weight 13.31-20.15g, thickness 0.68-0.81cm, diameter 5.03-5.90cm, and spread ratio 7.65-11.15; proximate parameters: moisture 4.70-7.70%, ash 3.50-4.90%, fibre 0.15-7.50%, protein 11.50-30.50%, fat 10.84-22.75% and carbohydrate 40.30-63.50%. The findings suggest that these alternative flour sources offer promising opportunities for the development of nutritious and sustainable biscuit products. The findings of the study further provide valuable insights into the potential of alternative flour sources in biscuit production and their implications for nutrition and food security. Keywords: Biscuits, physical properties, proximate composition, comparative analysis

Production And Quality Evaluation Of Kokoro (A Maize Based Snack) From Sprouted Maize Suipplemented With African Yam Bean

“Kokoro”, a maize-based snack characterized by low protein was evaluated for nutrients composition by supplementation with African yam bean (AYBF)flour using standard analytical procedures. The maize-based snack (Kokoro) produced from this research work was a blend of unsprouted maize and sprouted maize supplemented with AYBF at different substitutional levels. The proximate content revealed that moisture content, crude protein, fat, ash and fibre as well as carbohydrate contents ranged from 9.23-1054%, 7.82-13.13%, 20.82- 31.73%, 1.52—1.96%, 2.16-2.74% and 41.21-57.14% respectively. Increase in the levels of protein, fat, ash and fibre as the level of substitution increases was observed. Functional properties revealed AYBF can be useful in food application, most especially with cereal based crops. The pasting characteristics although revealed significant variation (P<0.05) among samples, also revealed its uses in food systems. The sensory qualities showed that sample supplemented with 30% AYBF came closely to the reference kokoro, indicating consumers’ preference for supplemented kokoro that an favourably supply needed nutrients when consumed.

Formulations of Yellow Maize-based Ogi flour fortified with Orange-fleshed sweet potato (Ipomoea batatas) and African yam bean (Sphenostylis stenocarpa) flours: Effect on the bioactive constituents, colour and pasting properties

Yellow maize (YM) formulations fortified with orange-fleshed sweet potato (OFSP) and African yam bean (AYB) flours for ogi production, namely, YAO1 (100 %YM); YAO2 (70YM:10AYB:20OFSP); YAO3 (70YM:15AYB:15OFSP); and YAO4 (70YM:20AYB:10OFSP), respectively were made in order to determine their bioactive constituents, colour and pasting properties. From the results, YAO2 flour was significantly higher (p < 0.05) in 13-cis-βC (5.7 µg/100 g), 9-cis-βC (0.50 µg/100 g), trans-βC (24.17 µg/100 g), total βC (30.36 µg/100 g), α-carotene (1.54 µg/100 g), total carotenoids (44.34 µg/100 g), total polyphenols (9.45 mg GAE/g), total flavonoids (172.12 mg QCE/g), and ABTS (µmol TE/100 g) than other formulations. On the other hand, YAO4 flour had significantly (p < 0.05) higher FRAP value. With the exception of YM L* (lightness) (92.57), colour parameters a* (redness) (2.36), b* (yellowness) (34.72) and ∆E (colour differences) (31.98) were significantly (p < 0.05) higher in YAO2 flour than other formulations. The pasting viscosities of YM exhibited significantly (p < 0.05) higher values for peak (288.62 RVU), Trough (168.38 RVU), Breakdown (120.25 RVU), Final (293.04 RVU), Setback (124.67 RVU), and pasting time (4.77 min) than other formulations. This study revealed that YAO2 and YAO3 flours provided the richest sources of bioactive constituents, lowest pasting properties and acceptable flours which will endear them to good quality ogi production and enhanced biological benefits to consumers.

Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake

Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake

Effects of thermal processing on the nutritional and antinutritional properties of African yam bean (Sphenostylis stenocarpa) seed flours

The study was carried out to evaluate the effects of thermal processing treatments on nutrient and antinutrient contents of African yam bean seed flours. The African yam bean seeds were sorted, cleaned and divided into five equal lots of one kilogram each. Four lots were processed into boiled, blanched, roasted and autoclaved African yam bean flours, while the last lot was processed raw and used as control. The flour samples obtained were analysed for proximate, mineral, vitamin and antinutrient contents using standard methods. The proximate composition of the samples revealed that the flours had a range of 6.14-11.24% moisture, 8.18-14.37% crude protein, 3.06-4.61% fat, 2.04–3.32% ash, 3.18–3.56% crude fibre, 62.90–76.98% carbohydrate and 350.57–368.50 kJ/100g energy, respectively. The mineral composition of the samples showed that the flours contained 128.81–174.16 mg/100g calcium, 88.86–212.20 mg/100g, potassium, 134.71–166.77 mg/100g phosphorus, 89.17 – 122.76 mg/100g, magnesium, 14.28–18-11 mg/100g iron and 3.24–5.59 mg/100g zinc, respectively. The vitamin composition of the flours were 1.15–1.37 mg/100g ascorbic acid, 1.15–135 mg/100g thiamine, 1.19–1.55 mg/100g niacin, 1.34–1.85 mg/100g riboflavin, 1.09–1.29 mg/100g folic acid, 1.37–1.95 mg /100g vitamin A and 1.27–1.66 mg/100g vitamin E, respectively. The results showed that the roasted and autoclaved African yam bean flours generally had higher crude protein, fat, ash, crude fibre, mineral and vitamin contents than the boiled and blanched flour samples compared to the raw sample. The antinutrient composition of the flours also showed that the levels of trypsin inhibitor activity, tannin, phytate, oxalate, saponin and haemagglutinin of the samples were significantly (p&lt;0.05) reduced by boiling, autoclaving roasting and blanching treatments compared to the raw sample. However, the study revealed that the processed African yam bean flours have the potentials to be used as nutrient dense ingredients in the preparation of a wide range of food products than the raw sample especially in both underdeveloped and developing countries where the problems of protein-energy malnutrition and micronutrients deficiencies are prevalent.

Quality Characteristics and Sensory Properties of Bread Elaborated with Flour Blends of Wheat and African Yam Bean

This study evaluated quality characteristics and sensory properties of bread elaborated with flour blends of wheat and African yam bean. The wheat flour was procured, while the purchased African yam bean seeds were cleaned, sorted, washed and steeped in 2.5 litres of clean water for 12 h with intermittent changing of soaking water at 3 h intervals, drained, sprayed on moistened jute bag spread on malting table and covered with moistened jute bag. The seeds were germinated for 72 h with occasional sprinkling of water. Thereafter, harvested imbibed seeds were dried in a hot air oven at 60⁰C for 12 h and converted into flour with attrition mill. Wheat flour and African Yam Bean flour were sieved individually with 60 mm mesh size sieve. The flours were blended in the percentage ratios (W: W) of 100:0, 90:10, 80:20 and 70:30 for samples A, B, C and D, respectively. Three grams of yeast (Saccharomyces cerevisiae, Foshan Ceng Goa Food Co. Ltd, De Rich Instant Dry) were dissolved in clean bowl with 30 l of water and 10 g sugar of the stipulated receipe and left for 1 h to activate at ambient temperature (29 ± 1⁰C). The flour blends were evaluated for proximate composition, functional properties and consumer acceptability. Preference ranking tests were conducted to describe and evaluate the acceptability of the bread loaves according to hedonic scale on texture, flavour, colour and overall acceptability using a 9-point, where1 = dislike extremely and 9 = extremely like. The data generated were analyzed statistically using one way analysis of variance and means separated by Tukey test at 5% level of Significance. The results showed that sample D – 30% substituted African yam bean flour had higher swelling index (1.81g/g), water absorption capacity (160.00%), protein content (14.89 %), fat content (2.80%), panelists textural scores (6.55) and the least flavour scores (4.05),colour scores (5.70) and overall acceptability scores (3.85) compared to other samples. There were no statistically significant differences (p &gt; 0.05) in overall acceptability scores of samples B, C and D. The overall acceptability scores showed that samples acceptance decreased with increased levels of substitution with African yam bean seed flour.

Essential Amino Acid Composition of Noodles Analogue from Aerial Yam, Rice and African Yam Bean Flour Blend Using Response Surface Methodology

Response surface technology was used to evaluate the essential amino acid of noodles analogue from Aerial yam (Dioscorea bulbifera), Rice (Oryza sativa), and African yam bean (Sphenostylissternocarpa) flour mixture. Flours from Aerial yam, rice, and African yam bean were individually produced blended in the ratio of 50%: 25%: 25%, respectively and extruded using Brabender single screw laboratory extruder (Duisburg DCE 330 Model) filled with 3.0mm die nozzle diameter. A central composite rotatable design ( CCRD) with three variables, namely barrel temperature, feed moisture content and screw speed and fire level coded -a, -1, 0, +1, +a, was used in the experimental design to obtain 20 samples of noodles analogue. Essential Amino Acid profiling was done on the noodles analogue and data was analyzed by regression analysis. Results showed that lysine content ranged from 4.55 to 7.55mg/100g, valine content ranged from 3.81 to 5.06mg/100g, methionine content ranged from 0.86 to 2. 24mg/100g, phenylalanine content ranged from 5.06 to 5.45mg/100g, histidine content ranged from 3.09 to 4.20mg/100g, tryptophan content ranged from 0.83 to 1.96mg/100g, leucine content ranged from 6.87 to 7.90mg/100g, isoleucine content ranged from 2.91 to 4.91mg/100g, threonine content ranged from 3.55 to 4.44mg/100g. The coefficients of determinations (R2) were high and ranged from 0.8987 to 0.9916 at 5% level. The response surface plots suggest that the models developed had a good fit and the CCRD was effective in explaining the effect of the process condition on noodles analogue as influenced by barred temperature, feed moisture content and screw speed of the extruder. The data obtained from the study could be used for the control of product characteristics. The study indicated improved noodles analogues from Rice, Aerial yam, and African Yam Bean can be produced as noodles analogues.

Quality Evaluation of Breakfast Cereal Meal Produced from Finger Millet (Eleusine coracana) and Roasted African Yam Beans (Sphenostylis stenocarpa) Flour Blends

This study was carried out to evaluate the qualities of breakfast cereal meals produced from blends of finger millet and toasted African yam beans flour. Flour samples of processed finger millet were blended with roasted African yam beans flour at substitution levels of 0, 10, 20, 30, and 40%. The blended flours were processed into breakfast cereal. The breakfast cereal products were subjected to proximate, vitamin, mineral, and microbial analyses (mould count and total viable count) and sensory evaluation. The result showed that there was a significant increase in the protein, moisture, carbohydrate, and energy content of the breakfast cereals with a corresponding decrease in the ash and fiber content as the level of African yam bean flour increased in the blends. The proximate composition result of the breakfast cereal product ranged from 11.65-37.78% for protein, 13.70-4.91% for ash, 3.00-7.20% for fiber, 2.88-3.88% for moisture, 0.74-1.00% for fat, 46.41-76.77% for carbohydrate and 360.98-380.36% for energy. Vitamin composition of the products ranged from 43.17-72.14 UI for vitamin A, 0.058-0.184 mg/100 g for vitamin B1, 0.058-0.184 mg/100 g for vitamin B2, 0.006-0.015 mg/100 g for vitamin B3 0.289-0.516 mg/100 g. Mineral composition ranged from 6.50-10.01 mg/100 g for iron, 355.53-454.37 mg/100 g for calcium, and 27.65-28.75 mg/100 g for phosphorus content. The total viable count ranged from 2.7 × 102 to 2.8 × 102 cfu/g while the mould was not detected in any of the samples. Results of sensory evaluation showed that FAY60 was the most acceptable breakfast cereal meal.

FUNCTIONAL, PASTING AND SENSORY PROPERTIES OF COMPLEMENTARY FOOD FROM ORANGE FLESHED SWEETPOTATO- ROASTED AFRICAN YAM BEAN-TIGERNUT COMPOSITE FLOUR USING RESPONSE SURFACE METHODOLOGY

This study investigated the functional, pasting and sensory properties of complementary food from blends of orange fleshed sweet potato, roasted African yam bean and tigernut composite flour using response surface methodology. Orange fleshed sweetpotato root, roasted African yam bean and tigernut seed were blended into composite flours based on D-optimal mixture design resulting into fourteen experimental runs. The Orange fleshed sweetpotato, roasted African yam bean and tigernut flour blends were analyzed for their functional and pasting properties using standard laboratory procedures. The composite flours were optimized using D-optimal of the mixture design. The optimized composite flours were used to prepare complementary food and sensory properties (taste, colour, aroma, thickness and overall acceptability) were evaluated using nine point Hedonic scale of preference. The bulk density, water absorption capacity, swelling power, dispersibility, least gelation capacity and wettability ranged from 0.82-0.85g/ml, 300.00-359.00%, 6.00-6.51%, 60.20-65.99%, 2.72-3.69% and 22.71to 40.81% respectively. Significant differences (p&lt;0.05) were observed in the pasting properties of orange fleshed sweetpotato, roasted African yam bean and tigernut flour blends. However optimized complementary prepared from the different composite flours were all accepted by the panelists except complementary food prepared from 82.95% orange fleshed sweetpotato, 10.26% roasted African yam bean and 6.78% tigernut composite flour blend.

Engineering Parameters Responses during Extrusion Processing of Noodles Analogue from Water Yam, Yellow Maize, and African Yam Bean Flour Mixture

This study investigated the effect of extrusion process on engineering properties of noodles analogue from water yam, yellow maize, and African yam bean. Flour blend from water yam, yellow maize, and African yam bean were produced using the standard method of dry milling and was used to extrude noodles analogue using a brabender single screw laboratory extruder (Duisburg DCE 330 model) fitted with 3.0mmdie nozzle diameter. A central composite rotatable design (CCRD) with three variables, namely barrel temperature, feed moisture content and screw speed and five level coded – a, -1, 0, +1,, +a, was used for the study and data was generated at (p&lt;0.05). Results of result of the engineering properties of noodles analogue showed that toque ranged from 22.4 to 60.50Nm/s, mass flow rate ranged from 33.90 to 109g/min-1, specific mechanical energy ranged from 100.19 to 385.97kj/kg, and the residence time ranged from 22 to 55s in this study. The CCRD was effective in explaining the effect of the process conditions on noodles analogue as influenced by barrel temperature, feed moisture content, and screw speed of the extruder. The data obtained from the study could be used for control of product characteristics.It was generally observed that the changing of feed moisture content, barrel temperature, and screw speed influenced an acceptable torque, mass flow rate, and residence time during the extruder operation. The noodles analogue produced at this cheap machine operating conditions could be projected for commercial production.

Effect of Extrusion Process on Proximate Composition of Water Yam Based Noodles Analogue – A Response Surface Analysis

Response surface methodology was used to investigate the effect of extrusion process on proximate composition of noodles analogue from water yam, yellow maize, and African yam bean flour mixture. Flour blend from water yam, yellow maize, and African yam bean were produced and was used to extrude noodles analogue using a brabender single screw laboratory extruder (Duisburg DCE 330 model) fitted with 3.0mm die nozzle diameter. A central composite rotatable design with three variables, namely barrel temperature, feed moisture content and screw speed and five level coded – a, -1, 0, +1,, +a, was used and data analyzed by regression analysis. Results showed that proteins of noodles analogue ranged from 12.40 to 22.16%; fat content ranged from 2.98 to 6.07%; fibre content ranged from 1.80 to 2.52%; ash content ranged from 6.21 to 9.50%; moisture content ranged from 11.05 to 12.47% and carbohydrate content ranged from 48.31% to 63.65% respectively. The coefficients of determinations (R2) were high and ranged from 0.9106 to 0.9747 at 5% level. The response surface plot suggested that the models developed had a good fit and the CCRD was effective in explaining the effect of the process conditions on noodles analogue as influenced by barrel temperature, feed moisture content, and screw speed of the extruder. The data obtained from the study could be used for control of product characteristics. The study indicated that improved noodles analogue produced from available and cheap roots, cereal and legumes such as water yam, yellow maize, and African yam bean can be produced for possible projection for the commercial production of noodles analogue.

Functional Properties of Noodles Analogue from Water Yam, Yellow Maize, and African Yam Bean Mixtures – A Response Surface Methodology

Response surface methodology was used to investigate the effect of extrusion process on proximate composition of noodles analogue from water yam, yellow maize, and African yam bean flour mixture. Flour blend from water yam, yellow maize, and African yam bean were produced and was used to extrude noodles analogue using a Brabender single screw laboratory extruder (Duisburg DCE 330 model) fitted with 3.0 mm die nozzle diameter. A central composite rotatable design (CCRD) with three variables, namely barrel temperature, feed moisture content and screw speed and five level coded – a, -1, 0, +1, +a, was used and data analyzed by regression analysis. Results showed that bulk density ranged from 0.41 to 0.09 g/cm water solubility index ranged from 4.41 to 6.36%; water absorption capacity ranged from 2.05 to 5.66% and expansion ratio ranged from 1.62 to 3.81respectively. The coefficients of determinations (R2) were high and ranged from 0.9039 to 0.9887 at 5% level. The response surface plots suggested that the models developed had a good fit and the CCRD was effective in explaining the effect of the process conditions on noodles analogue as influenced by barrel temperature, feed moisture content, and screw speed of the extruder. The data obtained from the study could be used for control of product characteristics. The study indicated that improved noodles analogue from available and cheap roots, cereal and legumes such as water yam, yellow maize, and African yam bean can be produced for possible projection for the commercial production of noodles analogue.

Sensory, chemical and nutritional evaluation of flour blends for preparation of stiff dough

One of the nutritional advantages of flour blend is to promote the nutritional composition of indigenous crops for food application. This study utilized, African yam bean (Sphenostylis stenocarpa) and unripe plantain (Musa paradisca) to create flour blends at different ratios of 100:0 (GAB), 90:10 (ORE), 80:20 (TAM), 70:30 (MFY), 60:40 (MED) and 50:50 (KSK). These blends were subjected to calcium, iron, magnesium and potassium; pasting; anti-nutritional factors and colour using Completely Randomized Design (CRD). The blends were made into pastes [stiff dough (amala)] and subjected to sensory evaluation. Nutritionally derived essential elements such as calcium (0.01-0.02), iron (0.08-0.35), magnesium (0.11-0.18) and potassium (0.83-1.30) contents increased with increase in the addition of African yam bean flour. Composite flours showed improved chromaticity in the unripe plantain flour. The peak (1733-4205), trough (1609-3199), breakdown (124-1007), final viscosity (2246-4901) and setback (63-1703) decreased while peak time (5.07-5.90) and pasting temperature (79.80-83.70) increased as African yam bean flour increases. MFY blend from blends performed best in overall acceptability but there was no significant difference (p&gt;0.05) among other samples. Results from this study have further shown the possibility of enhancing the nutritional composition of stiff dough (Amala) using African yam bean and unripe plantain flours.

ASSESSMENT OF BISCUITS PRODUCED FROM THE BLENDS OF WHEAT, ACHA AND GERMINATED AFRICAN YAM BEAN FLOUR

The consumption of bakery products, the vast majority of which are from cereal flours, is increasing rapidly. Cereal proteins, on the other hand, lack essential amino acids and must be supplemented with legumes to ensure a balanced nutrient intake. The study aims to evaluate the nutritional composition of biscuits made from the blend of wheat, acha and African yam bean flours. Different proportions of flour blends were obtained using D-optimal mixture of design of Response Surface Methodology. The flour produced from this blend was analyzed for proximate composition, functional properties, pasting properties, mineral content and anti-nutritional factors. The biscuit produced from the resulting flour was analyzed for physical characteristics and sensory attributes. The results obtained showed that the proximate composition of the flour blend varied from 7.26-9.05 %, 7.94-8.20.12%, 6.01-7.85%, 1.05-2.16%, 1.43-2.14%, 60.38-74.64% for moisture, protein, fat, crude fibre, ash and carbohydrate respectively. The functional properties of flour ranged from 0.76 to 0.84 g/ml for bulk density, 76.50 to 84.50% for water absorption capacity, 72.00 to 82.50%, for oil absorption capacity, 1.94 to 2.63g/g for swelling capacity and 2.00 to 6.00 % for solubility index. The pasting properties of the flour varied from 2049.00- 2333.00, 1217.50-1461.50, 1134.50-1238.00 for peak velocity, trough velocity and break down velocity, respectively. The mineral composition of the flour ranged from 1.70-2.13 mg/l, 2.12-2.22 mg/l, 19.63-24.63 mg/l, 0.40-0.58 mg/l, 3.25-4.96 mg/l for calcium, sodium, magnesium, iron and potassium, respectively. The anti-nutrient content of the flour blend ranged from 0.36 to 0.44 g/kg, 0.014 to 0.14 g/kg, and 0.40 to 0.54 g/kg for phytate, oxalate, and tannin content, respectively. The physical attributes of the biscuits ranged from 13.00-17.00 g, 56.00-60.33 mm, 5.76- 6.83 mm, 8.69-10.57 for weight, diameter, thickness, and spread ratio, respectively. The sensory evaluation results of the biscuits revealed that all the biscuit samples received high ratings for all the sensory attributes evaluated. Considerable increases in crude protein, ash, and crude fibre contents observed in the flour blend are indications that biscuits made from this blend could help reduce protein-energy malnutrition.

Optimized Supplementation Ratio of Wheat Flour and African Yam Bean Flour for Best Possible Bread Specific Volume and Crumb Hardness in Nigeria

Optimized Supplementation Ratio of Wheat Flour and African Yam Bean Flour for Best Possible Bread Specific Volume and Crumb Hardness in Nigeria

Effect of African Yam Bean Flour as an Extender on the Physicochemical and Sensory Properties of Cooked Beef Sausage

Purpose: The effect of African yam bean flour as an extender on the physicochemical and sensory properties of cooked beef sausage was studied.&#x0D; Methodology: Sausage samples were produced using beef and African yam bean flour (AYBF) as extender at 5%, 10%, 15% and 20% substitution levels while 100% beef sausage served as the control. The proximate composition and sensory properties of the formulated products were determined using standard methods.&#x0D; Findings: Proximate analysis revealed a significant (p&lt;0.05) decrease in moisture content (71.45-65.50%), ash (2.45-0.30%), and fat (10.10-1.90%) with a corresponding increase in crude protein (23.06-28.00%), crude fibre (3.80-16.20%) and carbohydrate (5.74-7.91%) as beef was partially replaced with AYBF. Beef sausages containing AYBF showed a significantly lower pH and better water holding capacity and emulsion properties compared to the control sample. Sensory analysis also showed a significant (p&lt;0.05) decrease in the mean sensory scores for taste, mouthfeel, aroma and overall acceptability. Colour and hardness of the products were improved at AYBF supplementation level of 5%. Generally, the control sample was not significantly (p&gt;0.05) different from samples supplemented with 5% AYBF.&#x0D; Recommendations: It is concluded that the incorporation of AYBF could be an effective ingredient to improve the quality and sensory properties of beef sausage with reduced fat content. Thus, the use of full African yam bean flour as an extender at 5% substitution level for cooked beef sausages is feasible as this will reduce the amount of meat used, thereby reducing the cost of the cooked beef sausage and at same time producing nutritious sausages.

Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends

The effect of African Yam Bean (AYB) flour substitution on the nutritional, functional and pasting properties of yellow root cassava grits was investigated. Cassava grits were obtained by peeling, washing, cutting (5.5 cm thickness in cubes), soaking (72 h, 28±2 °C), dewatering, roasting (120 °C, 20 min), sieving and milling. Roasted AYB flour was obtained by cleaning, roasting (190 °C, 10 min), dehulling, milling and sieving (425 μm). Simple lattice design was used to generate different formulations, 100:0; 90:10; 80:20; 70:30; 60:40 and 0:100 of cassava grits and AYB flour, respectively. These were analyzed for chemical composition, amino acid profile, minerals, functional and pasting properties. Total ash, protein, β-carotene and hydrogen cyanide were in the ranges of 2.16-2.66%, 2.72-20.43%, 1.33 to 3.97 µg/g and 0.07-4.47 mg/kg, respectively. Total essential amino acids and total non-essential amino acids were in the ranges of 32.51-40.18% and 59.82-67.48%. Potassium, calcium, magnesium, iron, copper, zinc, manganese and sodium of the blends ranged from 338.00-646.75, 188.00-508.00, 358.00-532.50, 59.25-140.00, 0.12-0.19, 1.07-1.71, 7.25-38.25, 25.25-161.50 mg/100 g, respectively. Bulk density, water absorption capacity, swelling capacity and swelling index ranged from 0.67-0.81 g/ml, 151.05-503.29 g/ml, 1.67-5.68 g/g and 2.86-13.32%, respectively. The blends of yellow root cassava grits and African yam bean flour could provide nutritious food formulations and offer good potential for food security.

Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends

Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends

Chemical composition, sensory and microbial attributes of porridges prepared from African yam bean (Sphenostylis stenocarpa) and corn (Zea mays) flour blends

Background: The dietary challenges facing type 2 diabetics have necessitated the development of high fiber indigenous diets for the management/control of blood glucose.&#x0D; Objectives: The study determined the chemical composition, sensory and microbial attributes of porridges prepared from African yam bean (AYB) and corn flour blends.&#x0D; Methods: AYB seeds roasted at 1910C for 40 min and corn oven-dried at 500C for 24 h were finely milled, evaluated for proximate composition and dietary fiber profile and formulated into 5 flour samples in the ratios of 100, 70:30, 50:50, 30:70, 100 to supply one-third (1/3) of the daily dietary fiber requirement (12.7 g) of a reference man (70 kg). The 5 samples (including 3 composites) together with the control (traditional corn flour) provided 6 samples for the study. The samples were made into porridges and evaluated for chemical composition, sensory and microbial attributes using standard procedures. Data generated were analyzed using the IBM Statistical Product for Service Solution statistics version 21. Results were presented as means and standard deviations, Analysis of variance (ANOVA) was used to compare the means and significance was accepted at p &lt; 0.05.&#x0D; Results: The proximate, minerals, vitamins and phytochemical compositions of the porridges were superior to the traditional corn porridge (control). No anti-nutrients were detected in all the porridges. Flavonoids (0.01 to 0.04 mg) and saponins (0.01 to 0.05 mg) were present in the porridges but not in the control. Viable organisms (Staphylococcus aureus, Bacillus cereus, Micrococcus spp, Enterobacter aerogenes, Pencillum spp. Rhizopus spp.) that were unnatural microfloral of AYB and corn seeds were detected in the porridges. The microbial loads (1.2 x 101 to 2.0 x 102 cfu/g) were within the acceptable International Commission on Microbiological Specification of food limits of 105 cfu/g. More coliforms and fungal growth were observed in porridges with higher proportions of corn. All porridges rated higher (5.08 - 6.67) on the acceptability scale than the traditional corn porridge (4.00).&#x0D; Conclusion: The high-fiber AYB-corn porridges had improved nutrient content, safe microbial load and consumer acceptability than the traditional corn porridge, and will add variety to diabetic meals.

Pasting Properties of Composite Flour Made from Sorghum, Millet and African Yam Bean

The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sorghum, Millet and African yam bean was studied. Sorghum, Millet and African yam bean were processed into flour and mixed at different ratios to obtain composite flours. The flour formulations obtained were analyzed for water absorption capacity, bulk density, least gelation concentration , and viscosity .The water absorption capacity ranged from 1.00 to 3.00, the bulk density ranged from 0.56 to 0.82;the least gelation concentration ranged from 5.77 to 6.87,while the viscosity ranged from 0.956 to 9.30.Also proximate composition of the individual flours before formulation was analyzed, it ranged from 6.13 to 8.46 moisture, 2.00 to 4.67 ash, 0.17 to 8.00 fiber,5.47 to 8.61 fat, 7.57 to 21.84 protein, 58.34 to 69.27 carbohydrate.The sensory values ranged from 5.60 to 6.45 for taste; 4.25 to 6.85 for colour; 5.15 to 6.80 for texture; 3.85 to 5.70 for aroma; 5.45 to 6.45 acceptability. Sample 10 (with the ratio of 40:70:20) had the highest rating for general acceptability. It was observed that sample 1(with the ratio of 60:50:60) had the lowest rating in taste and aroma. The mixture components that could produce optimum texture was determined through optimization plot. This work has demonstrated that acceptable ‘fufu’ with moderate protein and carbohydrate could be successfully produced using composite flours of sorghum, millet and African yam bean.