Effect of Pretreatment on the Cooking Time of the African Yam Bean (Sphenostylis sternocarpa)

Njoku, H.O.; Eli, I.; Ofuya, C.O.

doi:10.1111/j.1365-2621.1989.tb04700.x

Cited by 28 publications

(18 citation statements)

References 6 publications

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“…A higher moisture content of the soaked beans reduces the cooking time [9]. Njoku et al [10] reported that soaking African yam bean in 4% sodium chloride solution reduced cooking time by 50%. Apart from reducing cooking time, soaking causes reductions in the levels of some anti-nutritional factors.…”

Section: Introductionmentioning

confidence: 98%

Pretreatment of African Yam Bean (Sphenostylis stenocarpa): Effect of Soaking and Blanching on the Quality of African Yam Bean Seed

Aminigo

Metzger

2005

Plant Foods Hum Nutr

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The effect of pretreatment (soaking in sodium salts and blanching) on hydration coefficient (HC), chemical composition, texture, and color of African yam bean (AYB) was investigated. Soaking in water and in salt solutions increased the HC and about 90% of final HC values were attained at 12 and 4 hr of soaking for whole and dehulled beans, respectively. Protein content was slightly increased by soaking and blanching while ash and fat contents were reduced. Generally, a combination of dehulling and wet-processing reduced firmness of the beans more than soaking or blanching of the whole beans. Antioxidant activity was lowest (3260 TE(3)100 g) in cream-colored beans and highest (16,600 TE/100 g) in brown-colored beans. The tannin contents of unprocessed cream-colored beans and dehulled wet-processed marble variety were not significantly different (p > 0.05). The levels of tannins in the marble variety were reduced by blanching for 40 min (19.2%), soaking for 12 hr (16.0%), dehulling (72.0%), dehulling and blanching (88.8%). The whiteness of bean flours was increased significantly by dehulling, slightly by wet-processing of marble variety, and reduced significantly by wet-processing of cream-colored beans.

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Section: Introductionmentioning

confidence: 98%

Pretreatment of African Yam Bean (Sphenostylis stenocarpa): Effect of Soaking and Blanching on the Quality of African Yam Bean Seed

Aminigo

Metzger

2005

Plant Foods Hum Nutr

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“…Amino acid analyses indicate that the lysine and methionine levels in the protein are equal to or better than, those of soybeans. The characteristic problem of the hard‐to‐cook phenomena, which has hindered the extensive use of YB, has been substantially reduced through selected treatments (Njoku et al . 1989).…”

Section: Introductionmentioning

confidence: 99%

Processing and Functional Properties of Yam Beans (Sphenostylis Stenocarpa)

Obatolu¹,

Fasoyiro

Ogunsunmi

2007

J Food Processing Preservation

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The proximate and selected functional properties of five flours from yam bean (YB) made after the grains were not processed (raw) and processed as boiled, fermented, roasted and malted, were determined. The functional properties were water and fat absorption, gelation, emulsification and whippability. An improvement was observed for protein content of flours processed beans compared to raw flour. Fermentation improved the oil content of the flour. The emulsifying and foaming capacities (50.7 and 40.20%, respectively) observed for raw flour were significantly higher than those for the flours from processed bean. Gelation was significantly (P < 0.05) increased and decreased by fermentation and malting of the bean, respectively. The water absorption capacities ranged from 131.9% in raw flour to 218.8% in flour boiled beans. There were no significant (P > 0.05) differences in the fat absorption capacities of all flours except for the one of fermented beans (0.40 mL/g), which was significantly lower than the value (0.73 mL/g) obtained for the flour from boiled beans. Although a high foaming capacity was observed for raw flour, it was less stable when compared with that of the processed bean flours. Overall, YB flour was found to exhibit good functional properties, and has a great potential for use as an ingredient in selected food systems.

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“…The seeds are hard and preparing the meal by traditional processing methods can take up to 24 h. This often precludes the seeds from being acceptable, especially in this era of urbanization. The hard‐to‐work phenomenon has been studied by Njoku et al . (1989), who reported that the cooking time can be reduced by 50% through precooking treatments such as steeping the seeds in 1% w/v potash or 4% w/v NaCl for 12 h.…”

Section: Introductionmentioning

confidence: 99%

Effects of selected salts on the cooking time, protein content and sensory properties of African yam beans and cowpeas

Onwuka

Okala

2003

Food Serv Technol

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Legumes (African yam beans and cowpeas) were boiled in tap water with different salts: NaHCO3, NaCl, CaCl2, Akanwa (trona1) at different concentrations2 of 0.2, 0.4 and 0.6 g/L, and the cooking time was monitored. Proximate analysis was conducted before and after treatment to determine the effects of these salts on the protein content. Sensory properties were also evaluated. Cooking times for the samples were significantly different (P < 0.05) when cooked in different concentrations of salts. The addition of Akanwa resulted in a shortening of the cooking time but the legumes were darkened. NaHCO3 and NaCl also reduced the cooking time while CaCl2 significantly increased the cooking time. The salts also affected the sensory properties. Results of protein analysis showed a significant difference between the treated samples at a concentration of 0.6 g/L. This suggests that heat and salt influence the protein content of legumes when cooked. NaHCO3‐treated samples required the least cooking time but samples treated with NaCl were more accepted. These results and their implications are important for those involved with emergency or disaster feeding.

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Effect of Pretreatment on the Cooking Time of the African Yam Bean (Sphenostylis sternocarpa)

Cited by 28 publications

References 6 publications

Pretreatment of African Yam Bean (Sphenostylis stenocarpa): Effect of Soaking and Blanching on the Quality of African Yam Bean Seed

Pretreatment of African Yam Bean (Sphenostylis stenocarpa): Effect of Soaking and Blanching on the Quality of African Yam Bean Seed

Processing and Functional Properties of Yam Beans (Sphenostylis Stenocarpa)

Effects of selected salts on the cooking time, protein content and sensory properties of African yam beans and cowpeas

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