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

Ngwu, E. K.; Aburime, Lilian Chinelo; Ani, Peace Nwanneka

doi:10.14419/ijbas.v3i3.2927

Cited by 10 publications

(9 citation statements)

References 11 publications

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“…Raw AYB had the least protein value (20%). The significant increase observed in the protein content of the flours especially dehulled AYB fermented for 24 h in 0.5% citric acid medium is not surprising as studies have indicated an increase in the protein contents of fermented foods [26,27]. The result can also be attributed to the citric acid used; fermentation in citric acid medium have been shown to significantly increase the protein contents of foods, this increase can be attributed to the low pH provided by the citric acid thereby facilitating protein solubilization, resulting in higher protein yields [28,29].…”

Section: Effect Of Varying Fermentation Time On the Proximate Composition Of Whole And Dehulled Ayb Flours Fermented In 05% Citric Acid Smentioning

confidence: 80%

Effect of Citric Acid Treatment and Fermentation on the Chemical Composition of African Yam Bean (Sphenostylis stenocarpa) and Sensory Evaluation of Its Gruel

Aburime

Henrietta

David-Oku

2020

EJNFS

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Aims: Legumes, (especially indigenous/ underutilized legumes), have been found to make substantial contributions to nutrient intakes of the populace especially in low resources environments. The African yam bean (AYB) is one of such indigenous legumes with utilization constraints such as hard-to-cook phenomenon, beany flavour, bitter taste and some anti- nutritional factors that limit its utilization. The aims of this study were to determine effect of citric acid treatment and fermentation on the chemical composition of African yam bean (Sphenostylisstenocarpa) and sensory evaluation of its gruel. Methodology: Cream coloured AYB seeds were purchased in Enugu, Enugu State Nigeria. Sorted AYB seeds were washed and fermented in citric acid medium (0.25%, 0.5% and 1%) for 24 h 48 h and 72 h at room temperature (28°C) in a seed water ratio of 1:4 (w/v). The control seeds were fermented without citric acid for 24 h, 48 h and 72 h. After fermentation, each batch of the fermented seeds was divided into two. The first half was dehulled and the other half was left as whole. The fermented seeds were separately dried and milled into flour for further use. Standard methods were used for proximate, mineral and anti-nutrient analyses. Gruels were produced from all the flours and subjected to sensory evaluations using a nine-point hedonic scale. Data obtained were analyzed using a Statistical Package for Social Sciences (SPSS) version 20.0. The analysis of variance (ANOVA) was used to compute the mean and standard deviations. Means were compared using the least significant difference (LSD) and significance accepted at P<.05. Results: Chemical compositions of AYB flour fermented in 0.5% citric acid solution showed that protein contents increased by 50%, dietary fibre decreased by 0.02%. Raffinose, stachyose, lectins, trypsin inhibitors, tannins, oxalates, phytates and saponins were all significantly reduced to safe levels. Gruels made from raw and dehulled AYB seeds fermented for 24 h with 0.5% citric acid had higher scores for aroma (7.30 & 7.35, respectively) and general acceptability (7.32 & 7.22, respectively). Dehulled AYB fermented for 24 h in 1% citric acid had the highest score (7.99) for colour. Based on the sensory evaluation results, gruels made from the AYB seeds fermented in 0.5% citric acid compared with the gruels made from AYB seeds that were fermented in tap water. The results showed that gruels made from the AYB seeds that were fermented in 0.5% citric acid for 24 h had higher score for aroma (7.70), colour (7.10) and overall acceptability (7.52). Utilization of AYB in food formulation could be improved by fermenting in 0.5% citric acid solution for 24 h.

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Section: Effect Of Varying Fermentation Time On the Proximate Composition Of Whole And Dehulled Ayb Flours Fermented In 05% Citric Acid Smentioning

confidence: 80%

Effect of Citric Acid Treatment and Fermentation on the Chemical Composition of African Yam Bean (Sphenostylis stenocarpa) and Sensory Evaluation of Its Gruel

Aburime

Henrietta

David-Oku

2020

EJNFS

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“…These were done for a period of four (4) months. Effect of processing on nutritional composition of AYB was sourced from the reports of Abioye et al (2015), Adewale et al (2013), and Ngwu et al (2014). This spanned for a period of one (1) month.…”

Section: Methodsmentioning

confidence: 99%

“…It was revealed that the nutritional composition of AYB consists of carbohydrate (63.39), ash (3.41), fat (0.54), protein (20.37) and crude fiber (1.54). The average mineral composition comprised Na (496), K (620), Ca (92), Mg (103), P (251), Zn (6), Fe (53), Mn (12), Cu (1.3), Cd (2.1) but Hg, As, Ni were found below detection limit (Abioye et al, 2015;Adewale et al, 2013;Ajayi et al, 2010;Ngwu et al, 2014). Yusufu et al (2013) evaluated complementary food produced from sorghum, AYB and mango mesocarp flour blends and reported an increase in the protein and fat level of the formulated complementary food from 8.90 to 17.40 and 1.50 to 3.50, respectively.…”

Section: Nutritional Composition Of Aybmentioning

confidence: 99%

African yam beans (Sphenostylis stenocarpa): A review of a novel tropical food plant for human nutrition, health and food security

Gbenga-Fabusiwa¹

2021

Afr. J. Food Sci.

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This review investigated African yam beans (AYB) as a novel tropical food plant for human nutrition. AYB plants food potentials, its nutritional and amino acid compositions were also examined. In the same vein, the health benefits, utilization of AYB in starch and composite flour technology as well as its toxicological analysis were explored. Also, strategies to minimize processing difficulties and antinutritional factors were highlighted. It was revealed that AYB plant products are very rich in protein, minerals and antioxidants with low glycemic index (GI). Furthermore, viable processing techniques like fermentation, boiling and roasting can reduce AYB antinutritional factors and its toxicological effects. The result suggests that AYB plant products can meet dietary needs of people suffering from malnutrition, kwashiorkor, diabetes and other cardiovascular diseases, thus improving food security. Full utilization of AYB plants in food, drugs and health industries should be explored by carrying out further studies on ethno-pharmacological claims of AYB leaves and tubers. The findings revealed that AYB plant products hold great potential in improving food security globally.

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“…Aside the condiment used, the method of preparation of the soups which differed from methods 3 and 4 by toasting of the groundnut before milling could also have contributed to the acceptability statue of the soup. Toasting or roasting as a method of cooking is well known to improve flavour and food acceptability [19]. Aside the method of preparation and the use of 'dadawa' as the food condiment, the variant vegetables might have influenced the acceptability statues of the soups.…”

Section: Sensory Evaluation Of Egusi Soupmentioning

confidence: 99%

Standardization and Nutrient Composition of Melon and Groundnut Soups as Consumed in Cross River State, Nigeria

Bassey

Aburime

Ijokgwung

et al. 2020

AFSJ

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Aim: The variability in the methods of preparing indigenous foods have led to uncertainty in the nutrient composition, sensory properties and quality of many foods consumed in Nigeria. This study is aimed at standardizing the different methods of preparing melon and groundnut soups and assessing their nutrient compositions as consumed in Cross River State (CRS), Nigeria. Methodology: Melon (Citrullus vulgaris) and Groundnut (Arachis hypogea) seeds were purchased in Calabar, CRS, Nigeria in the month of February. Twelve Local Governments Areas (LGA) were randomly selected from the Eighteen LGAs in CRS. Focus group discussions (FGD) were conducted in each of the communities to determine common methods of cooking melon and groundnut soup and variations in recipes. Recipes collected during the FGD were standardized and prepared as described. Nutrient compositions were determined using standard laboratory methods. Data generated were analyzed using descriptive statistics. The least significant difference (LSD) was accepted at P<0.05. Results: All the soup samples were liked and accepted. For melon soup, method 1 and 2 had better rating and similar values for all the sensory parameters, although, method 1 had better general acceptability score. For groundnut soup, method 1 and 3 had better ratings and similar values for aroma, taste, colour, texture and general acceptability. The range for the proximate compositions were as follows; for melon soup, moisture 68.8- 70.9%; protein 10.1-11 %, fat 9.5-11.2%, ash 2.3-2.7%, dietary fibre 5.5-6%. For the groundnut soup, moisture ranged from 68.6-71.1%, protein 10.1-10.9%, fat 9.4-12.1%, ash 2.2-2.5%, dietary fibre 6-6.8%. Conclusion: The standardized methods of preparing these soups will be useful in maintaining quality and quantity for easy reproducibility.

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

Cited by 10 publications

References 11 publications

Effect of Citric Acid Treatment and Fermentation on the Chemical Composition of African Yam Bean (Sphenostylis stenocarpa) and Sensory Evaluation of Its Gruel

Effect of Citric Acid Treatment and Fermentation on the Chemical Composition of African Yam Bean (Sphenostylis stenocarpa) and Sensory Evaluation of Its Gruel

African yam beans (Sphenostylis stenocarpa): A review of a novel tropical food plant for human nutrition, health and food security

Standardization and Nutrient Composition of Melon and Groundnut Soups as Consumed in Cross River State, Nigeria

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