Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa

Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa

Chapter One

Preface

African yam bean( Sphenostylis stenocarpa) belongs to the rubrics papilliona sec which is in the class known as Leguminousae( Okigbo, 1973). It’s one of the neglected indigenous grain legumes in Nigeria. It’s produced substantially in the eastern part of the country where it’s consumed in different forms similar as snacks, delicacy, man mess etc. It can be used for the bastion of other foods( Eke, 1997)

In Nigeria, it has as numerous names as there are communities cultivating it. Some of the names are Okpdudu, Azam, Uzuaku, Ijiriji, Azara, Ahaja, Nzamiri, Odudu, Girigiri( Hausa), sese( Yoruba) and Nsana( Ibibio)( Ogbo, 2002).

The high protein content of African yam bean makes it an important source of protein in the diets of population groups of numerous tropical countries( Kon, 1979, Ekpen youthful and Borchers, 1980). In addition, the high protein bean flour fragments could be substituted for wheat flour to produce respectable rates of eyefuls viands and leavened doughs( Uebersax and Zabik, 1986; Nzereogu, 1993).

It may also be consumed as porridge after cuisine. The mature dry seeds can be used to prepare “ moi- moi ” and “ akara ”( Ezueh, 1973; Akoma, 1996). The African yam bean piecemeal from being rich in protein also contains carbohydrate, fat and minerals( NAS, 1979).

A major constraint in the application of African yam bean is the different dehulling system. Traditionally, the dehulling system involves homemade junking of the shells from the individual soaked seeds. This system is relatively laborous( labour ferocious), time – consuming and doesn’t favour effective application of the bean. It’s extensively believed that under cooked African yam bean seeds beget diarrhoea and over cooked seeds beget constipation( Asusu and Undie, 1986).

former workshop showed that steeping will among other effects ameliorate the dehulling specific of the African yam bean while maintaining the nutritive quality viz invitro protein insipidity and also perfecting the functional parcels when reused into flour( Abbey and Berezi, 1988). It’s apparent that better processing styles won’t only enhance the adequacy and application of this legume but will also ameliorate the nutritive status of the consuming crowd( Uebersax et al, 1989).

The overall ideal of this study is to probe the colorful processing styles and their goods on the protein and cyanide content of African yam bean in conclusion, before the inception of any exploration or design, there’s meant to be end/ points of similar exploration.

As similar, the points of this study include-

. To determine the hydrogen cyanide content of the flour.

2. To assay for the crude protein content of the flour.

3. To determine some of the functional parcels of the flour.

4. Determination of the chemical composition of the flour.

5. To determine the bulk viscosity of the flour.