Composition and Functional Properties of Yam Bean (<i>Pachyrhizus</i> spp.) Seed Flour

Abstract

Yam bean (Pachyrhizus spp.) is legume crop that not only produces edible roots but also has a high yield of unutilized seeds. Although the yam bean seeds are rich in protein, they are not used due to a high content of toxic rotenone. In this study, yam bean seeds were detoxified and the nutritional and functional properties of their protein determined to assess the proteins' potential for applications. Seeds of 10 accessions (2 accessions of P. erosus, 4 accessions of P. ahipa and 4 accessions of P. tuberosus) were analyzed for proximate composition, pasting and functional properties (bulk density, least gelation concentration, water absorption capacity, oil absorption capacity, emulsifying capacity, emulsion stability, foaming capacity, foam stability and protein solubility). The results showed that yam bean seeds contained: 29.2-32.1 g/100g proteins, 31.3-33.0 g/100 g carbohydrates, 24.1-25.6 g/100g total fat, 7.5-8.1 g/100g crude fiber and 3.4-4.1 g/100g ash. The defatted P. erosus seed flour contained 45.6-48.8 g/100g protein, 32.6-36.5 g/100g total carbohydrate, 6.7-7.1 g/100g crude fiber, 6.0-6.4 g/100g ash and 5.2/100 g crude fat. The defatted yam bean seed flour exhibited relatively high protein solubility (68.0%-70.4%), least gelation concentration (14%), water absorption capacity (2.8%-2.9%) and oil absorption capacity (1.5%). The defatted flour exhibited emulsifying capacity of 35.7%-36.0%, emulsion stability of 33.2%-33.5%, foaming capacities of 42% and foam stability of 25.1%-25.8%. With respect to pasting properties, the defatted yam bean seed flours exhibited pasting temperature of 80.0˚C-81.3˚C, peak viscosity of 145.5-146.7 RVU, trough viscosity of 95.1-102.0 RVU, break down of 43.5-51.6 RVU, set back of 252.9-258.1 RVU and final viscosity of 348-360 RVU. The results show that yam bean seed has potential for use in both food and nonfood applications.

Nutritional Quality and Functional Properties of Baobab (Adansonia digitata) Pulp from Tanzania

“…As shown in Figure 2, the highest emulsion of baobab pulp powder was reported on Oldonyo Orng'ina location with value of 45.15% and the lowest was on Naitolia camp 37.90%,with significance difference at(P≤ 0.05).This results revealed that baobab pulp powder had almost half emulsification capacity,74% (Ndife et al,2010) ,the emulsification properties of egg york powder one of the first-rate emulsifiers. In comparison with other fruits ,it has slightly similar value with yam bean flour 35.70% (Kisambira et al,2015) for Naitolia camp but higher for Kwa muhindi and Oldonyo Orng'ina,and higher compare to jack fruit flour 2.53-3.16% reported by (Obiageli ,2005) for both locations. According to this result, the use of baobab pulp powder for emulsification application may not be ideal and require further modification.…”

“…The lower the Lowest Gelation Concentration( LGC), the better the gelatin ability of the protein ingredient (Atta & El-Shenawi, 2013). The low LGC observed in the baobab pulp may be advantage in respect to the production of some products such as curd since production of such, requires ingredients with high gelation capacity like milk protein(casein) (Kisambira, et al, 2015), and in jam making due to higher content of pectin which contribute to the excellent gelling capacity (Ndabikunze, et al, 2011).…”

Comparative evaluation of the physicochemical and pasting properties of flour from three varieties of Brachystegia spp.

“…Water and oil absorption capacities (WAC, OAC) are useful indices of the ability of the protein in the material to prevent fluid loss from a product during food storage or processing (Kiosseoglou and Paraskevopoulou, 2011). The range of water absorption capacity (80.14 to 80.77%) observed for the different (Fekria et al, 2012) and 1.48 and 1.52 g/g for yam bean flour (Kisambira et al, 2015). The low OAC means that, the flour could be used as a coating in deep fat frying to reduce oil absorption by the fried food.…”

“…However, this requires prior information and understanding of desirable functional properties and the behavior of the material in systems during processing, manufacturing, storage, preparation as well as consumption (Sai-Ut et al, 2009). Over the past 30 years, the use of flour from legume seeds has been on the increase because of greater knowledge of their functional properties, processing and nutritive value (Kisambira et al, 2015). While historically, soy bean and cowpea have had a competitive advantage over other legume seeds, there is a need to identify, develop and explore other legume sources.…”

Impact of microwave-grill-drying (MWGD) on functional properties of berry russian olive (Elaeagnus angustifolia L.)

“…Water and oil absorption capacity are very important in the food system because of their effects on the flavor and texture of foods (Amadou et al, 2010;Kisambira et al,2015). As shown in Table 1.…”