Proximate Composition And Functional Properties Of Flours From Sprouted African Yam Bean (Sphenostylis Stenocarpa), Bambara Groundnut (Voandze Subterranea) And Cowpea (Vigna Unguiculata)
ABSTRACT
Flour samples were prepared from unsprouted 'nd sprouted legume seeds of African Yarn Bean (AYB) (Spheriostylis slenocarpa), Bambara groundnut (BG) (Voandzeia subterrena) and cowpea (CP) (Vigna unguiculata). The flours were used to nake fried bean paste (akara) and steamed bean paste (moi-moi). The effects of sprouting on the protein., moisture, ash, fat and carbohydrate contents, swelling index, bulk density, water and oil absorption capacities were studied. Sprouting increased the protein, crude fibre, moisture and ash, but decreased the fat and carbohydrate contents of flours from AYI3, BG and CP. Sprouting significantly (p <0.05) increased the swelling index by as much as 7.2% in AYB, 10.1% in BG and 7.2% in CP. The increase in the water absorption capacity of the sprouted BG was not significant (P> 0.05). the Bulk densities of sprouted AYB, BG and CP were reduced by 17.7%, 2 1.9% and 20% respectively. The sensory evaluation tests revealed that BG was preferred for making akara and moi-moi, followed by CP and AYB in that order, in terms of colour, flavour, taste and general acceptance.
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EZEMBA, O (2021). Proximate Composition And Functional Properties Of Flours From Sprouted African Yam Bean (Sphenostylis Stenocarpa), Bambara Groundnut (Voandze Subterranea) And Cowpea (Vigna Unguiculata). Mouau.afribary.org: Retrieved Nov 19, 2024, from https://repository.mouau.edu.ng/work/view/proximate-composition-and-functional-properties-of-flours-from-sprouted-african-yam-bean-sphenostylis-stenocarpa-bambara-groundnut-voandze-subterranea-and-cowpea-vigna-unguiculata-7-2
O., EZEMBA. "Proximate Composition And Functional Properties Of Flours From Sprouted African Yam Bean (Sphenostylis Stenocarpa), Bambara Groundnut (Voandze Subterranea) And Cowpea (Vigna Unguiculata)" Mouau.afribary.org. Mouau.afribary.org, 11 Jun. 2021, https://repository.mouau.edu.ng/work/view/proximate-composition-and-functional-properties-of-flours-from-sprouted-african-yam-bean-sphenostylis-stenocarpa-bambara-groundnut-voandze-subterranea-and-cowpea-vigna-unguiculata-7-2. Accessed 19 Nov. 2024.
O., EZEMBA. "Proximate Composition And Functional Properties Of Flours From Sprouted African Yam Bean (Sphenostylis Stenocarpa), Bambara Groundnut (Voandze Subterranea) And Cowpea (Vigna Unguiculata)". Mouau.afribary.org, Mouau.afribary.org, 11 Jun. 2021. Web. 19 Nov. 2024. < https://repository.mouau.edu.ng/work/view/proximate-composition-and-functional-properties-of-flours-from-sprouted-african-yam-bean-sphenostylis-stenocarpa-bambara-groundnut-voandze-subterranea-and-cowpea-vigna-unguiculata-7-2 >.
O., EZEMBA. "Proximate Composition And Functional Properties Of Flours From Sprouted African Yam Bean (Sphenostylis Stenocarpa), Bambara Groundnut (Voandze Subterranea) And Cowpea (Vigna Unguiculata)" Mouau.afribary.org (2021). Accessed 19 Nov. 2024. https://repository.mouau.edu.ng/work/view/proximate-composition-and-functional-properties-of-flours-from-sprouted-african-yam-bean-sphenostylis-stenocarpa-bambara-groundnut-voandze-subterranea-and-cowpea-vigna-unguiculata-7-2