ABSTRACT
African yam bean flour (AYBF) was produced from
African yam bean seeds (AYBS) through different processing methods which are:
Control African yam bean flour (CAYBF), Boiled African yam bean flour (BAYBF),
Soaked African yam bean flour (SAYBF) and Fermented African yam bean flour
(FAYBF) which were analyzed for the proximate, minerals, vitamins, anti-nutrients
and functional properties. Effects of the different processing methods were
investigated. The results obtained indicated that proximate composition of the
processed flour ranged from 8.75 to 10.45 % moisture, 17.20 to 25.50 % crude
protein, 1.76 to 2.51 % crude fib re, 1.20 to 1.55 % fat, 2.84 to 3.47 % ash,
57.46 to 66.58 % carbohydrate and 345.71 to 349.93 % of energy value; for
minerals indications varies from 29.43 to 55.65 mg/lOOg calcium, 285.92 to
312.82 mg/lOOg sodium, 40.01 to 56.17 mg/lOOg magnesium, 117.95 to 140 mg/lOOg
phosphorous, 104.88 to 129.65 mg/lOOg potassium, 4.87 to 9.11 mg/lOOg iron and
4.06 to 6.55 mg/lOOg zinc. The vitamins analyzed significantly (p< 0.05)
increased for FAYBF samples with values for vitamin A 62.03 to 80.17 pg/lOOg,
Bi 0.11 to 0.14 mg/lOOg, C 4.24 to 5.91 mg/lOOg, Bz 0.03 to 0.06 mg/lOOg and B3
1.27 to 1.53 mg/lOOg. The boiled processing decreased in vitamin content. The
residual anti-nutrients in the processed flour ranged from 5.07 to 9.25 mg/lOOg
phytate, 3.12 to 3.81 mg/lOOg alkaloid, 4.07 to 5.37 mg/lOOg tannins, 7.05 to
18.97 trypsin inhibitor, 2.07 to 2.66 mg/lOOg cyanogenic glycoside and 4.13 to
6.46 mg/lOOg oxalate. The functional properties ofthe processed flour showed
some significant differences (p< 0.05) in all functional properties except
foam stability which were no significantly (p> 0.05) different in all.the
processed flours which varied from 22.04 to 28.66 %. These results proved that
all the processing methods which are‘boiling, soaking and fermenting are very
effective processes which could lead to increase in the nutritional qualities
of African yam bean flour especially in minerals and vitamins due to the
reduction in anti-nutritional factors seen in leguminous foods
-- (2025). Effect Of Boiling, Soaking And Fermentation On Nutrient Quality And Functional Properties Of African Yam Bean (Sphenostilis Stenocarpa) Flour:- Njoku, Onyema L. Mouau.afribary.org: Retrieved May 03, 2025, from https://repository.mouau.edu.ng/work/view/effect-of-boiling-soaking-and-fermentation-on-nutrient-quality-and-functional-properties-of-african-yam-bean-sphenostilis-stenocarpa-flour-njoku-onyema-l-7-2
--. "Effect Of Boiling, Soaking And Fermentation On Nutrient Quality And Functional Properties Of African Yam Bean (Sphenostilis Stenocarpa) Flour:- Njoku, Onyema L" Mouau.afribary.org. Mouau.afribary.org, 02 May. 2025, https://repository.mouau.edu.ng/work/view/effect-of-boiling-soaking-and-fermentation-on-nutrient-quality-and-functional-properties-of-african-yam-bean-sphenostilis-stenocarpa-flour-njoku-onyema-l-7-2. Accessed 03 May. 2025.
--. "Effect Of Boiling, Soaking And Fermentation On Nutrient Quality And Functional Properties Of African Yam Bean (Sphenostilis Stenocarpa) Flour:- Njoku, Onyema L". Mouau.afribary.org, Mouau.afribary.org, 02 May. 2025. Web. 03 May. 2025. < https://repository.mouau.edu.ng/work/view/effect-of-boiling-soaking-and-fermentation-on-nutrient-quality-and-functional-properties-of-african-yam-bean-sphenostilis-stenocarpa-flour-njoku-onyema-l-7-2 >.
--. "Effect Of Boiling, Soaking And Fermentation On Nutrient Quality And Functional Properties Of African Yam Bean (Sphenostilis Stenocarpa) Flour:- Njoku, Onyema L" Mouau.afribary.org (2025). Accessed 03 May. 2025. https://repository.mouau.edu.ng/work/view/effect-of-boiling-soaking-and-fermentation-on-nutrient-quality-and-functional-properties-of-african-yam-bean-sphenostilis-stenocarpa-flour-njoku-onyema-l-7-2