Evaluation of the Proximate and Functional Properties of Flours from Brown Variety of African Yam Bean (Sphenostylis stenocarpa) Seeds

Abstract

Aim: To create variety of flours through food product development by checking the proximate and functional properties of flours from brown variety of African yam bean (Sphenostylis stenocarpa) seeds.
 Study Design: This study was made to fit into a one way Analysis of Variance.
 Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between July 2017 and September 2018.
 Methodology: Brown coloured variety of African yam bean seeds were sorted, soaked, dehulled and milled to obtain full fat flour. The full fat flour was further processed to obtain defatted flour, protein isolate and protein concentrate. The different flours were analysed to determine their proximate and functional properties.
 Results: From the results of the proximate composition, it showed that the protein isolate value 89.1±0.23% was higher than the protein composition of the full fat, defatted and protein concentrates which has 21.8±0.16%, 23.1±0.06% and 61.7±0.21% composition respectively. There were no significant difference (p<0.05) between the protein concentrate, protein isolate, full fat flour and defatted flour. The functional properties revealed high bulk density of (0.50± 0.01) for the defatted flour more than the full fat flour (0.35± 0.10) while the emulsion capacity of the protein concentrate and protein isolate flour was found to be (30.7±0.19%) and (35.3± 0.16%) respectively.
 Conclusion: The proximate and functional results obtained indicate that the starches from African yam bean will have useful technological properties for many applications both in food industries and in the production industries such as in paper and textile industries. It can also be said that African yam bean represents a source of alternative protein supplement and its protein isolates possess certain characteristics that will aid in protein enrichment for some food products.

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

“…The Table showed that increased substitution of African yam bean flour increased ash content in flour blends. This finding is in line with reported findings of Ojukwu et al [24] who stated that African yam bean is a rich source of ash and Millicent [25] who stated that ash content increase from 0.78 % to 1.45 % as the cocoyam and Bambara groundnuts flour substitution levels increased in wheat partially substituted with cocoyam and Bambara groundnuts flour. The ash content of a food sample gives an idea of the mineral elements present in the food.…”

“…Crude fibre also slows down release of glucose into the blood stream and decreases intercolonic pressure hence reducing risk of colon cancer as reported by Gibney [26]. Moreover, it has been reported by Ojukwu et al [24] that fibre content in food products aids in digestion of food and functioning of gastro-intestinal tract. It also helps to lower cholesterol as well as move waste through the digestive tract.…”

Introduction to food, feed, and health wealth in African yam bean, a locked-in African indigenous tuberous legume

“…This is why food and nutrition security are a foundation for human livelihood. Agunwah et al (2019) emphasized that the African yam bean represents a source of alternative protein supplements and its protein isolates possess certain characteristics that aid in protein enrichment for some food products.…”

The prospects of African yam bean: past and future importance

“…African yam bean is one of such crop that is capable of helping to mitigate food insecurity and malnutrition. Their nutrients are comparable to other commonly consumed legumes and can serve as a replacement for animal proteins in human diet (Abioye et al, 2015;Igbabul et al, 2015;Akinsola et al, 2018;Agunwah et al, 2019).…”