Anti- Nutritional Composition And Functional Properties Of Flour And Protein Isolate From African Yam Bean (Sphenostylis Stenocarpa )

ABSTRACT

The antinutritinal composition and functional properties of flour and protein isolate from African yam bean were studied. Results from the analysis shows that there were significant difference in all the parameters determined. The protein isolate sample had higher protein content (69.05-71.15%) than the flour sample (18.78-30.85%). The moisture content ranged from 6.30 to 15.25%. The Ash content ranged froml.37% to 3.18%. The protein content ranges from 18. 78 to 71.15%. The Anti nutritional content (phytate, tannin, trypsin inhibitor, phenol, and alkaloid), showed2 significant differences (P<0.05) on the samples. The results of the functional properties showed that there were significant differences between the samples. The bulk density ranged from 0.311 to 0.526g/ml, foam capacity ranged from 5.17 to 22.15% and emulsion ranged from 4.31 to 28.95%. This study showed that protein isolate and flour from African yam bean has a good potential in food processing industry.