TEXTURE AND MICROSTRUCTURE OF AFRICAN YAM BEAN (<i>SPHENOSTYLIS STERNOCARPA</i>) PRODUCTS

Enwere, N. J.; Hung, Yen‐Con; Ngoddy, P.O.

doi:10.1111/j.1745-4603.1990.tb00489.x

Cited by 11 publications

(9 citation statements)

References 9 publications

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“…The seeds of AYB differ in texture across germplasm; they could be rough, wrinkled, or smooth. The electron microstructure study of seeds revealed the presence of smooth starch granules exhibiting different sizes and shapes [57]. The cells were bounded by cell walls same as observed in other legumes [58,59].…”

Section: Structure Of African Yam Bean Seedssupporting

confidence: 55%

A Review on the Cooking Attributes of African Yam Bean (Sphenostylis stenocarpa)

Shitta¹,

Edemodu²,

Abtew³

et al. 2022

Legumes Research - Volume 2

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African yam bean, an underutilized legume usually cultivated for its edible tubers and seeds, is known for its nutrition-rich qualities; however, the crop’s level of consumption is low. The underutilization of the crop could be attributed to several constraints, including long cooking hours of up to 24 hours. Cooking time is an important food trait; it affects consumers’ choices, nutrients content, and anti-nutrient conditions. Additionally, foods requiring long cooking hours are non-economical in terms of energy usage and preparation time. The prolonged cooking time associated with AYB places enormous limitations on the invaluable food security potentials of the crop. Therefore, the availability of AYB grains with a short cooking time could lift the crop from its present underused status. To efficiently develop AYB grains with reduced cooking time, information on the crop’s cooking variables is a prerequisite. This review presents available information on variations in cooking time, cooking methods, and processing steps used in improving cooking time and nutrient qualities in AYB. Likewise, the review brings to knowledge standard procedures that could be explored in evaluating AYB’s cooking time. This document also emphasizes the molecular perspectives that could pilot the development of AYB cultivars with reduced cooking time.

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Section: Structure Of African Yam Bean Seedssupporting

confidence: 55%

A Review on the Cooking Attributes of African Yam Bean (Sphenostylis stenocarpa)

Shitta¹,

Edemodu²,

Abtew³

et al. 2022

Legumes Research - Volume 2

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“…The modified method of Lii & Chang (1981) described by Enwere et al (1990) was used for starch extraction from the seeds.…”

Section: Starch Extractionmentioning

confidence: 99%

Some chemical and physical properties of bambara groundnut (Voandzeia subterranea Thouars) seed and products

Enwere

Hung

1996

International Journal of Food Sciences and Nutrition

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Some chemical and physical properties of bambara groundnut seed were determined. The proximate composition of the bambara groundnut seed was found to be 9.7% moisture, 16.6% protein, 5.9% fat, 2.9% ash, 4.9% crude fibre and 64.9% carbohydrate. Maximum water absorption was attained after soaking for 11, 9, 6, and 4 h at 25, 40, 50, and 60 degrees C, respectively. Maximum dehulling efficiency was attained when the seeds absorbed 54.7% water and drying for 9 h at 60 degrees C. Study of the microstructure of the raw flour and seed showed that they contained differently shaped and sized starch granules and protein materials within the cell wall in the cotyledon. Milling disorganised the arrangement of these components in the cotyledons. In the steamed moin-moin ('okpa'), all components in the seed had lost their identity and integrity.

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“…However, the characteristic hard-to-cook syndrome and lack of commercial exploitation is creating a waning interest in its cultivation. Thus studies aiming at providing alternative methods of utilizing African yam bean have been a novel idea (Eke & Akobundu, 1993;Enwere, Hung, & Ngoddy, 1990;Ofuya, Njoku, & Eli, 1991).…”

Section: Introductionmentioning

confidence: 99%

Rheological properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) calcium proteinate and isoelectric protein isolates

Arogundade¹,

Eromosele²,

Eromosele³

et al. 2011

LWT - Food Science and Technology

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TEXTURE AND MICROSTRUCTURE OF AFRICAN YAM BEAN (SPHENOSTYLIS STERNOCARPA) PRODUCTS

Cited by 11 publications

References 9 publications

A Review on the Cooking Attributes of African Yam Bean (Sphenostylis stenocarpa)

A Review on the Cooking Attributes of African Yam Bean (Sphenostylis stenocarpa)

Some chemical and physical properties of bambara groundnut (Voandzeia subterranea Thouars) seed and products

Rheological properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) calcium proteinate and isoelectric protein isolates

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