Effect Of Processing On The Nutritional Content And Acceptability Of African Yam Bean (Sphenostylis Steliocarpa)
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ABSTRACT
This study determined the effect of frying and steaming on he proximate and mineral contents of African yarn bean (AYB) seeds and its acceptability. Frying increased the moisture, ash, fat, protein and sodium contents. But decreased crude fibre, carbohydrate, potassium, magnesium, calcium, manganese and zinc contents. Levels of sodium (Na), magnesium (Mg), manganese (Mn) and zinc (Zn) was significantly (p<O.05) increased by steaming. Sensory properties of the products were examined. The products CPA (cowpea akara-ball) and CPM (cowpea moinioi) served as control. The judges accepted the akara-ball and moimoi from African yam bean paste, especially the akara-ball.
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APA
ULOMA, O. G. (2021). Effect Of Processing On The Nutritional Content And Acceptability Of African Yam Bean (Sphenostylis Steliocarpa) . Michael Okpara University of Agriculture. Retrieved June 8, 2026, from http://repository.mouau.edu.ng/works/effect-of-processing-on-the-nutritional-content-and-acceptability-of-african-yam-bean-sphenostylis-steliocarpa-7-2
MLA
ULOMA, OSHIONYA GLORIA. "Effect Of Processing On The Nutritional Content And Acceptability Of African Yam Bean (Sphenostylis Steliocarpa) ." Michael Okpara University of Agriculture, 30 Jun. 2021, http://repository.mouau.edu.ng/works/effect-of-processing-on-the-nutritional-content-and-acceptability-of-african-yam-bean-sphenostylis-steliocarpa-7-2. Accessed June 8, 2026.
Chicago
ULOMA, OSHIONYA GLORIA. "Effect Of Processing On The Nutritional Content And Acceptability Of African Yam Bean (Sphenostylis Steliocarpa) ." Michael Okpara University of Agriculture (2021). Accessed June 8, 2026. http://repository.mouau.edu.ng/works/effect-of-processing-on-the-nutritional-content-and-acceptability-of-african-yam-bean-sphenostylis-steliocarpa-7-2