Effects Of Different Cooking Methods On Nutrient And Antinutrient Composition Of African Yam Bean (Sphenostylis Stenocarpa) Seeds
ABSTRACT
This research work addresses the effect of cooking methods (boiling and toasting) on the nutrient and antinutrient composition of speckled-brown variety of African yam bean (Sphenostylis stenocarpa) seeds. The African yam bean seeds were boiled and toasted; raw seeds served as the control. The raw, boiled and toasted seeds were milled into flour and all were analyzed for proximate, some vitamins, minerals and antinutrients using standard methods. Data was subjected to analysis of variance and means were separated by Duncan multiple range test. Toasting slightly increased the carbohydrate content from 58.8% to 60.03% and boiling significantly reduced (P < 0.05) the carbohydrate to 21.72%. Boiling significantly reduced (P < 0.05) the vitamin A content in form of Beta-carotene from 82.05% in raw to 75.9% in boiled samples. Toasting significantly increased (P < 0.05) the calcium content from 38.74mg/100g in raw to 46.78mg/100g in toasted African yam bean. Also, toasting significantly increased (P<0.05) the potassium content from 773.87mg/100g in raw sample to 777.33mg/100g in toasted African yam bean. The African yam bean seeds had low levels of antinutrients, high levels of potassium, appreciable amount of vitamin A, carbohydrate and calcium.
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NNABUE, G (2021). Effects Of Different Cooking Methods On Nutrient And Antinutrient Composition Of African Yam Bean (Sphenostylis Stenocarpa) Seeds. Mouau.afribary.org: Retrieved Nov 20, 2024, from https://repository.mouau.edu.ng/work/view/effects-of-different-cooking-methods-on-nutrient-and-antinutrient-composition-of-african-yam-bean-sphenostylis-stenocarpa-seeds-7-2
GLORY, NNABUE. "Effects Of Different Cooking Methods On Nutrient And Antinutrient Composition Of African Yam Bean (Sphenostylis Stenocarpa) Seeds" Mouau.afribary.org. Mouau.afribary.org, 03 Sep. 2021, https://repository.mouau.edu.ng/work/view/effects-of-different-cooking-methods-on-nutrient-and-antinutrient-composition-of-african-yam-bean-sphenostylis-stenocarpa-seeds-7-2. Accessed 20 Nov. 2024.
GLORY, NNABUE. "Effects Of Different Cooking Methods On Nutrient And Antinutrient Composition Of African Yam Bean (Sphenostylis Stenocarpa) Seeds". Mouau.afribary.org, Mouau.afribary.org, 03 Sep. 2021. Web. 20 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effects-of-different-cooking-methods-on-nutrient-and-antinutrient-composition-of-african-yam-bean-sphenostylis-stenocarpa-seeds-7-2 >.
GLORY, NNABUE. "Effects Of Different Cooking Methods On Nutrient And Antinutrient Composition Of African Yam Bean (Sphenostylis Stenocarpa) Seeds" Mouau.afribary.org (2021). Accessed 20 Nov. 2024. https://repository.mouau.edu.ng/work/view/effects-of-different-cooking-methods-on-nutrient-and-antinutrient-composition-of-african-yam-bean-sphenostylis-stenocarpa-seeds-7-2