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

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

Abstract

Raw African Yam bean( Sphenostylis stenocarpa) was subordinated to colorful processing styles Viz steeping in water for 6 hr and also boiling for 10, 20, 30, twinkles independently( samples B); steeping in water for 12 hours and also boiling for 10, 20, 30, twinkles independently( sample C) and eventually sample A was raw yam bean which served as control. The entire sample was dry – mulled into fine flours. The glycosidic cyanide, crude protein, ash, humidity, some functional parcels and bulk viscosity of the flours were anatomized from the results, protein and cyanide content of sample A( raw sample) are25.20 and72.23 ml. results showed that the hotting , process gave the loftiest protein(24.12) with no trace of cyanide and it negatively affected the protein content of the samples reducing it from25.20 to17.57,17.51() independently. 12 hours soaking and many twinkles boiling process negatively affected the protein content of the samples reducing it from25.20 to13.12,12.78,12.09() independently but have the strongest impact in covering the cyanide position from72.23 ml to zero independently. humidity content ranges from 400- 14, Ash ranges from2.50 to5.00, water immersion ranges from 105g/ ml to 290g/ ml, oil painting immersion ranges form0.98 –1.95 g/ m. The bulk viscosity showed0.74 g/ ml –0.88 g/ ml.

TABLE OF CONTENTS

CHAPTER ONE

preface

CHAPTER TWO

Literature Review

Legumes

nutritional Value Of Legumes

African Yam Bean

Application Of African Yam Bean

Limitations In The Application Of African Yam Bean

inferior Flavour

Hard – To – Cook Phenomenon

The Presence Of Anti – nutritive Factors

Pre – exertion Treatment Used In African Yam Bean Processing

Functionality of Legume Protein/ Flour

Nitrogen Solubility

Water And oil painting immersion

conflation Capacity

Froth Capacity

Gelation

CHAPTER THREE

Accoutrements And Source

Sample Preparation

Flow Charts For The product Of The Different flour samples

Flow Chart For The product Of Sample A( Raw Sample)

Flow Chart For The product Of Samples B

Flow Chart For The product Of Samples C

Flow Chart For The product Of Heated Sample( D Sample)

Determination Of Functional parcels Of African Yambean Flour

Water immersion Capacity

oil painting immersion Capacity

Chemical Composition Of African Yam Bean

Determination Of humidity Content

Determination Of Ash Content

Determination Of Crude Protein Content

Determination Of Glycosidic Cyanide

Determination Of Bulk Density

CHAPTER FOUR

Results/ Discussion

CHAPTER FIVE

Conclusion and recommendation

References

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-

1. 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.