Effect of domestic processing on the cooking time, nutrients, antinutrients andin vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa)

Ene-Obong, Henrietta Nkechi; Obizoba, Ikemefuna C.

doi:10.1007/bf01092521

Cited by 48 publications

(49 citation statements)

References 22 publications

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“…Soaking is claimed to reduce the phytic acid of most legumes because their phytic acid is stored in a relatively watersoluble form such as sodium or potassium phytate (Chang et al, 1977). Soaking may also remove polyphenols from certain beans (Ene-Obong and Obizoba, 1996). Soaking maize flour or pounded maize is reported to have resulted in 57 and 51% loss of phytate.…”

Section: Discussionmentioning

confidence: 99%

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

2006

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Objective and design: Food grains such as green gram, chickpea and finger millet are often subjected to traditional processing involving germination and fermentation. This study was designed to assess the effect of germination of these grains on the bioaccessibility of zinc and iron. The effect of fermentation of a cereal-pulse combination as encountered in the preparation of breakfast dishes -idli, dosa and dhokla -on the same was also evaluated. Bioaccessibility measurement was made employing an in vitro simulated digestion method. Result: Zinc bioaccessibility was significantly decreased by germination (48 h) of finger millet (38%) and green gram (44%), while iron bioaccessibility was increased by 62% (green gram), 39% (chickpea) and 20% (finger millet), concomitant with a reduction in tannin content. A fermented batter of rice þ black gram À 2:1 (idli) and 3:1 (dosa) -had higher bioaccessibility values for zinc (71 and 50%, respectively), while iron bioaccessibility values were increased in these cases of fermentation to an even greater extent, namely 277 and 127%, respectively. Zinc and iron bioaccessibility was not improved by fermentation of the combination of chickpea, green gram, black gram and rice (1:1:0.5:0.5; dhokla). A fermentation of cereal-legume combinations of idli and dosa batter significantly reduced both phytate and tannin, while in the case of dhokla batter there was a continued significant presence of phytate associated with additional legumes -chickpea and green gram. Conclusion: Germination of food grains improved the bioaccessibility of iron but not that of zinc. Fermentation of a batter of cereal-pulse combination in the preparation of idli and dosa enhanced the bioaccessibility of both zinc and iron, but not that of the combination used for the preparation of dhokla.

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Section: Discussionmentioning

confidence: 99%

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

2006

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“…Cooking time did not have any significant effect on the ash content of the moinmoin samples. Dehulling caused some loss in the mineral content of the mucuna seeds since minerals are known to be concentrated on the seed coats of legumes (Ene-Obong and Obizoba, 1996). This may have caused the decrease in the ash content of SDMF.…”

Section: Resultsmentioning

confidence: 99%

Effects of processing methods on the chemical composition of flour, moinmoin and akara from mucuna pruriens

Sogwa¹,

Onweluzo²

2011

Agro-Science

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Dry seeds of Mucuna pruriens were processed into two indigenous food products -moinmoin and akara -using the traditional processing methods while varying steaming time for moinmoin and parboiling time of beans for akara. Raw and untreated bean flour (UWMF) served as the control. The nutrient and antinutrient composition of raw beans and processed beans were evaluated. Results showed that for moinmoin, processing caused significant (p<0.05) increase in the protein content (31.50%) of soaked (24h)

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“…Anti-nutritional factors are heat labile [25], thus possible heat generated by the soaking process could have inactivated the anti-nutritional factors resulting in their decrease in this study. In particular, the decrease in tannin and alkaloid may be enhanced by their solubility in water [26] and their leaching into the soaking water [27]. This could be desirable or undesirable.…”

Section: Discussionmentioning

confidence: 99%

Effect of Soaking Prior to Oven-Drying on Some Nutrient and Anti-Nutrient Properties of Bitter Yam (Dioscorea dumetorum)

C¹

2014

J Nutr Food Sci

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Soaking may improve the bitter yam properties processed by traditional method of drying and milling. The study investigated the effect of soaking prior to the traditional method of drying and milling on some nutrient and anti-nutrient properties of bitter yam flour. Four equal parts of cleaned, peeled and sliced bitter yam tubers were respectively soaked in clean water for 6, 12, 18 and 24 hours, dewatered, oven-dried at 50°C and milled, using standard procedures. The peak effect was recorded in the sample soaked for 24 hours which increased respectively by 13.12%, 29.41% and 0.81% for moisture, fat and carbohydrate, but decreased by 19.61%, 11.44%, 10.85%, 48.00% and 47.17% for crude fibre, ash, protein, alkaloid and tannin relative to control. Soaking, irrespective of time, prior to oven-drying (50°C) significantly improved the moisture and fat contents, but diminished the studied antinutrient and the other nutrient content of the bitter yam flour. The processing method did not favor the preservation of most of the studied properties. We recommend soaking prior to oven drying when the desired effect is overriding. Further studies, including sensory evaluation are warranted to address the possibility that the method may yield less bitter flour.

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Effect of domestic processing on the cooking time, nutrients, antinutrients andin vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa)

Cited by 48 publications

References 22 publications

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

Effects of processing methods on the chemical composition of flour, <i>moinmoin</i> and <i>akara</i> from <i>mucuna</i> <i>pruriens</i>

Effect of Soaking Prior to Oven-Drying on Some Nutrient and Anti-Nutrient Properties of Bitter Yam (Dioscorea dumetorum)

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