The flour of african yam bean can be fortified with other flour sample to produce a good quality bakery products. Bambara flour and protein isolate were best at concentration of 20% wv, the gelation formation were 8 and 18%, respectively. Pdf nutritional and physical properties of weaning food. Cookies were produced from composite flour at ratio 100. Composite flours were prepared by blending wheat flour with rice flour, green gram flour and potato flour in ratios of 100. Three different colour varieties of whole seeds and the dehulled samples from the same source were identified and processed for the study. Food chemistry 48 1993 337340 functional properties of african yam bean sphenostylis stenocarpa seed flour as affected by processing o. The seeds of cream coloured african yam bean ayb and lime were purchased from oye igboeze and ogige nsukka markets, respectively in enugu state, nigeria.
Pdf physicochemical and organoleptic properties of. The ph of the food samples was measured with a mettler delta 350 ph meter using the method described by onwuka 2005. The proximate analysis, determination of nutritionally valuable minerals and the functional properties of the seed flour of african yam bean sphenostylis stenocarpa were investigated. Abstract nutritional attributes of fufufermented cassava flour was improved through blending with 10, 20, 30 and 40% african yam bean sphenostylis stenocarpa flour and the products were subjected to proximate analysis, pasting properties and sensory evaluation, with 100% cassava fufu flour as control. The african yam bean flour was prepared according to the modification of methods described by enwere 1998. The blends were compared with a commercial weaning diet cerelac. African yam bean is grown mostly in the eastern part of nigeria. Potentials of african yam bean the plant sphenostylis stenocarpa is one of the most important tuberous legumes of tropical africa. After testing various african yam beanmaize ratios, a flour blend at a 60. Such decrease in carbohydrate with increase in african yam bean flour has been reported in african yam bean and wheat composite flour cakes 6. A few farmers who still hold some seed stocks, especially the white with blackeye pattern, plant it at the base of yam mounds in june or. The african yam bean flour was prepared by the method described by 6. Pdf organoleptic and nutritional evaluation of african.
Physical and functional properties of breakfast cereals. The result of the amino acid profile of water yam, yellow maize and african yam bean flour blends are shown in table 3. Beside, protein solubility index psi decreased as ph values increased until ph values 4. The complementary foods produced were evaluated for proximate composition, energy content and sensory qualities using standard methods. The lysine content of the flour blends ranged from 2. The energy content of the formulations ranged from 362. Fortification of cassava fufu flour with african yam bean. The african yam bean seeds was cleaned and sorted to remove pods and foreign materials such as stones, sticks and broken pods. It is believed to be one of the most important tuberous legumes in africa. The proximate analysis, determination of nutritionally valuable minerals and the functional properties of the seed flour of african yam bean ayb sphenostylis stenocarpa were investigated.
The effect of alum and trona on the antinutritional properties of african yam bean seeds was studied. The african yam bean is also nitrogen fixer, increasing soil fertility. The purchased wheat flour was sieved using the 85 same mesh screen to obtain the same particle size with african yam bean flour. Parts of wheat flour were substituted with 86 20, 30 and 40% african yam bean flour by weights. Three different colour varieties of whole seeds and their cotyledons from the same source were identified and processed for the study. The samples were a 5% toasted ayb95% cassava fufu flour, b 10% toasted ayb90% cassava fufuflour, c 20% toasted ayb80% cassava fufuflour, d 5%. Yam bean pachyrhyzus erosus tubers were processed singly and mixed with cassava into different types of gari 100% yam bean gari, 75% yam. This showed that the addition of african yam bean flour resulted in increase in the protein content of the composite flours. This observation is not in doubt as african yam bean has been reported to be a good source of protein eneche, 2006. Nutritional and physical parameters of maize african yam bean flour were evaluated using standard analytical methods. Producing and sensory examine the biscuit using wheat. African yam bean is a climbing plant which twines and climbs to a height of about 3m and requires staking, with each pod containing several edible seeds wikipedia, 2005.
Maize and african yam bean flour blends the african yam bean seeds were sorted, weighed, washed, dehulled manually by soaking in water at ratio 1. Seeds are usually added to soups, made into sauces, or milled into flour. Harms is a perennial climbing bush, m high, generally grown as an annual. It is usually cultivated as a secondary crop with yam in ghana and nigeria. Since the dawn of history these yamlike tubers have fed tropical americans. The functional properties of composite flours such as swelling capacity, water. The supplementation of cereal based weaning foods with adequately processed african yam bean flour would help to improve their protein content and quality. The present study was undertaken to develop biscuits from the composite flours.
The formulation of complementary foods can be made by using either one or a combination of more than one plant product, cereal with legume odumodu, 2008. African yam bean sphenostylis stenocarpa feedipedia. Raw african yam bean sphenostylis stenocarpa was subjected to various processing methods viz. The plant known internationally as yambean is arguably one of the most interesting of all the worlds new food crops. African yam bean ayb flour was prepared by a modification of the method of okoaka and potter. The sorghum flour sf was blended with african yam bean flour aybf in the ratios of 90. Evaluation of functional properties of composite flours. Paper chemical composition and functional properties of. Each flour sample was separately mixed using a kenwood mixer 87 owhm 220001 of england for three minutes at high speed.
The flow chart for production of the breakfast cereals is presented in fig. The adg in birds fed the control diet and aqueous heattreated african yam bean meal were similar. The various flour samples were packed separately in airtight 88 plastic containers till needed. The african yam bean sphenostylis stenocarpa hochst. Organoleptic properties and perception of maize, african. The functional properties, antinutrients, mineral and proximate composition of the flours were.
The result showed that supplementation of maize with african yam bean flour significantly increased the protein, ash and fiber content of the flour. African yam bean flour are suitable for breads, cakes and biscuits incorporating the flour into wheatbased products make the foods useful protein and energy sources with good nutritive value. Materials and methods procurement of raw materials sound maize grains zea mays l, ayb seeds sphenostylis stenocarpa, mature coconut cocos nucifera l, salt, white sorghum, and sugar were purchased from ogige market. Yam bean pachyrhyzus erosus tubers were processed singly and mixed with cassava into different types of gari 100% yam bean gari, 75% yam bean gari, 50% yam bean gari and 25% yam bean gari. Sphenostylis stenocarpa is cultivated for its edible tubers, which look like elongated sweet potatoes, and for its seeds, which are contained in hard. Sphenostylis stenocarpa or the african yam bean is a species of plant in the fabaceae which is native to africa. Pdf nutrient composition and sensory properties of. The anti nutritional properties of african yam bean.
Production of biscuit form wheat flour, cassava flour and african yam bean composite flour is used in every production sector of bakery industry that specialized in biscuit making. African yam bean ayb seeds were processed into flour using some of the identified methods and the flour was incorporated in traditionally prepared maize gruel. African yam bean ayb, sphenostylis stenocarpa, is a grain legume cultivated in central african republic, zaire, east africa, and ethiopia for its tubers and in the southeastern nigeria for its edible seeds. Findings showed that protein content in all variants was higher than the control, attributed to the use of african yam bean flour that contains between 2023% protein. After dehulling, the seeds were then oven dried for 10hours at 600c. Physicochemical properties and antinutrient contents of. The 2step wet steep method for african yam bean had 6 hours wet.
Cassava fufu flour samples were blended with africanyambean ayb flour, as a way of improving the food quality of cassava fufuflour known to be very low in protein content. The results showed that substituting unripe banana flour with levels of african yam bean flour significantly p0. Functional properties of african yam bean sphenostylis. Production and evaluation of biscuits from african yam. The two weaning food formulations were processed using fermentation at 12 hours and 24 hours intervals. The government ahs estimated that the average nigeria that consumed biscuit everyday is approximately 5,500 millions in different location in the country. African yam bean rte breakfast cereal holds promise for. Physical, chemical and sensory properties of baked. The seeds were cleaned and then boiled in hot water to enable dehulling.
The use of sorghum, african yam bean and soybean flour blends in the formulation of low cost, nutritive complementary diet was studied. Feed conversion ratio was higher in birds fed raw and dehulled african yam bean meals than those that received the. The seed grains and tubers are the two major organs of. Production of african yam bean flour the african yam bean flour was prepared using the modified method described by okoye et al. Effect of blending on the proximate, pasting and sensory. Oil absorption capacity of quinoa flour 46% 43 was lower than those of soy flour 84. This cresearch work evaluates the quality of cookies produced from the blends of wheat, african yam bean and carrot flours.
Composite biscuits were made by supplementing wheat flour wf with african yam bean flour aybf after the seeds have been sorted, sun dried, roasted, some soaked, dehulled, winnowed, milled, and sieved into fine flour using a sieve size of 0. The flour blends obtained were analyzed for proximate composition, mineral content and physical qualities using standard methods. The tuber grows as the root source, while the yam bean develops into the pod containing 2030 seeds found above the ground. African yam bean sphenostylis stenocarpa hoechst ex. The cleaned beans were roasted, manually dehulled, milled and sieved. African yam seeds were separately soaked in solutions of alum and trona with varying concentrations 0. Parts of wheat flour were substituted with 20, 30 and 40% african yam bean flour by weights. Functional properties of some varieties of african yam. Maize was soaked, fermented for two days, processed into gruel starch and used in the. The tuber and the leaves of the african yam bean can be fed to livestock. Effect of african yam bean ayb sphenostylis stenocarpa. The blends of sorghum, african yam bean and soybean flour considered were coded as sasa, sasb, sasc and sasd for 90.
Average daily feed intake adfi was not influenced by the processing methods table 4. Six samples were generated by mixing ayb and maize composite flour with graded levels of dc flour 0%, 10%. Each flour sample was separately mixed using a kenwood mixer owhm 220001 of england for three minutes at high. Chemical composition and functional properties of flour. Pdf functional properties of some varieties of african. Chemical and sensory attributes of complementary foods. The african yam bean is grown in countries of west africa such as cameroon, cote divoire, ghana, nigeria, and togo. Nutrient composition and sensory properties of kokoro a. Healthy and clean seeds of african yam bean was weighed into perforated polyvinyl chloride bag and steeped in water. The purchased wheat flour was sieved using the same mesh screen to obtain the same particle size with african yam bean flour. Production and evaluation of breakfast cereals from rice.
962 1326 557 140 798 1187 1011 882 109 802 379 917 427 641 718 391 693 1078 1020 1177 210 1460 1113 5 1403 713 266 1395 733 952 1448 269 225 1303 827 1387