ABSTRACT

Food legumes are widely consumed all over the world as these are good sources of dietary fibre, protein and carbohydrate. Common domestic processing techniques like soaking, boiling and toasting enhances the digestibility and nutritive value of legumes. The effects of toasting (IOmin and 1 5min), soaking ( 12hr and 24hr) and boiling (20min and 30min) were studied on the dietary fibre content, proximate composition and functional properties of soybean and African yar bean flour samples. From the results; The • Dietary fibre composition of Soybean flour samples showed that Soluble dietary fibre (SDF) was highest in 30min boiled sample (4.62%) and lowest in raw flour sample (3.40%), Insoluble dietary fibre (IDF) was highest in I 5min toasted (8.57%) and lowest in 30min boiled sample (5.75%), Total dietary fibre (TDF) was highest in 15min toasted sample (12.52%) and lowest in 30min boiled sample (10.43%). And in African yam bean flour samples SDF was highest in 12h soaked sample (5.47%) and lowest in 30min boiled sample (3.28%). IDF was highest in 15min toasted sample (11.64%) and lowest in20min boiled sample (8.71 %). TDF was highest in 10min toasted sample (16.62%) and lowest in 30rnin boiled sample (12.28%) The proximate composition of Soybean flour samples showed that; moisture content was highest in 24h soaked sample (12.02%) and lowest in 10min toasted sample (9.14%). Ash content was highest in 15min toasted sample (10.50%) and lowest in raw flour sample (5.00%), Fat content was highest in 20min boiled sample (29.00%) and lowest in 30min boiled sample (5.18%), protein was highest in raw flour sample (29.86%) and lowest in 20min boiled sample (17.68%), carbohydrate was highest in 30m.in boiled sample (29.57%) and lowest in 24h soaked sample (19.91 %). And in African yam bean flour samples; moisture content was highest in raw flour sample (9.27%) and lowest in lOmin toasted sample (5.00%), Ash content was highest in 24h soaked sample (4.50%) and lowest in 30min boiled sample (2.33%), fat content was highest in 30min boiled sample (17.00%) and lowest in 12h soaked sample (7.00%), fibre was highest in l5min toasted sample (5.72%) and lowest in raw flour sample (2.32%), protein was highest in raw flour sample (23.53%) and lowest in 20min boiled sample (14.22%), carbohydrate was highest in 12h soaked sample (55.83%) and lowest in raw flour sample (51.97%). The functional properties of soybean flour samples showed that oil absorption capacity was highest in 20min boiled sample (2.49g/m) and lowest in 12h soaked sample (1.80g/m), water absorption capacity was highest in raw flour sample (4.50g/ml) and lowest in 20min boiled sample (2.94g/ml), gelation temperature was highest in 1 Omin toasted sample (86.67°C) and lowest in 12h soaked and 30min boiled sample (77.00°C), And in African yam bean flour samples; oil absorption capacity was highest in 20min boiled sample (21.4g/m) and lowest in raw flour sample (1.68g/m), water absorption capacity was highest in 30min boiled sample (3.44g/ml) and lowest in raw flour sample (2.10g/ml), gelation temperature was highest in raw flour sample (82.00 C) and lowest in 10min toasted and 15min toasted samples (75.00°C).