The Influence Of Processing Methods On The Protein
And Cyanide Content Of African Yam Bean
(Sphenostylis Stenocarpa)
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TABLE OF CONTENTS
Title page
Approval page
Dedication
Acknowledgement
Table of contents
Abstract
CHAPTER ONE
Introduction
CHAPTER TWO
2.0
Literature Review
2.1
Legumes
2.2
Nutritive Value Of Legumes
2.3
African Yam Bean
2.4
Utilization Of African Yam Bean
3
2.5.0
Limitations In The Utilization Of African Yam Bean
2.5.1
Unacceptable Flavour
2.5.2
Hard – To – Cook Phenomenon
2.5.3
The Presence Of Anti – Nutritional Factors
2.4.1 Pre – Conditioning Treatment Used In African Yam Bean Processing
2.7.0
Functionality of Legume Protein/Flour
2.7.1
Nitrogen Solubility
2.7.2
Water And Oil Absorption
2.7.3
Emulsion Capacity
2.7.4
Foam Capacity
2.7.5
Gelation
CHAPTER THREE
3.0
Materials And Source
3.1
Sample Preparation
3.2
Flow Charts For The Production Of The Different flour samples
3.2.1 Flow Chart For The Production Of Sample A (Raw Sample)
3.2.2 Flow Chart For The Production Of Samples B
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3.2.3 Flow Chart For The Production Of Samples C
3.2.4 Flow Chart For The Production Of Toasted Sample (D Sample)
3.3.0 Determination Of Functional Properties Of African Yambean Flour
3.3.1 Water Absorption Capacity
3.3.2 Oil Absorption Capacity
3.4.0 Chemical Composition Of African Yam Bean
3.4.1 Determination Of Moisture Content
3.4.2 Determination Of Ash Content
3.4.3 Determination Of Crude Protein Content
3.5
Determination Of Glycosidic Cyanide
3.6
Determination Of Bulk Density
CHAPTER FOUR
Results / Discussion
CHAPTER FIVE
Conclusion and recommendation
References
5
CHAPTER ONE
INTRODUCTION
African yam bean (Sphenostylis stenocarpa) belongs to the genera
papilliona sec which is in the class known as Leguminousae (Okigbo, 1973). It
is one of the neglected indigenous grain legumes in Nigeria. It is produced
mostly in the eastern part of the country where it is consumed in different
forms such as snacks, delicacy, man meal etc. It can be used for the
fortification of other foods (Eke, 1997)
In Nigeria, it has as many 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 many tropical countries
(Kon, 1979, Ekpen young and Borchers, 1980). In addition, the high protein
bean flour fractions could be substituted for wheat flour to produce acceptable
qualities of cookies breads and leavened doughs (Uebersax and Zabik, 1986;
Nzereogu, 1993).
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It may also be consumed as porridge after cooking. The mature dry seeds
can be used to prepare “moi - moi” and “akara” (Ezueh, 1973; Akoma, 1996).
The African yam bean apart from being rich in protein also contains
carbohydrate, fat and minerals (NAS, 1979).
A major constraint in the utilization of African yam bean is the different
dehulling method. Traditionally, the dehulling method involves manual
removal of the hulls from the individual soaked seeds. This method is quite
laborous (labour intensive), time – consuming and does not favour effective
utilization of the bean. It is widely believed that under cooked African yam
bean seeds cause diarrhoea and over cooked seeds cause constipation (Asusu
and Undie, 1986).
Previous works showed that steeping will among other things improve
the dehulling characteristic of the African yam bean while maintaining the
nutritional quality viz: invitro protein digestibility and also improving the
functional properties when processed into flour (Abbey and Berezi, 1988). It is
evident that better processing methods will not only enhance the acceptability
and utilization of this legume but will also improve the nutritional status of the
consuming populace (Uebersax et al, 1989).
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The overall objective of this study is to investigate the various
processing methods and their effects on the protein and cyanide content of
African yam bean in conclusion, before the commencement of any research or
project, there is meant to be aim/aims of such research.
As such, the aims of this study include:1.
To determine the hydrogen cyanide content of the flour.
2.
To analyse for the crude protein content of the flour.
3.
To determine some of the functional properties of the flour.
4.
Determination of the chemical composition of the flour.
5.
To determine the bulk density of the flour.
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