Effect Of Soaking And Parboiling On The Infunctional Properties Of African Yam Bean (Sphenostylis Slenocarpa)

ABSTRACT

 The functional properties of raw. soaked and parboiled African yam bean (Sphenosiylis slenocalpa) flours were investigated. The flours were subjected to different soaking times (2, 4. 6. 8 and 10 hours) and parboiling times (5, 10, 15 and 20 minutes): For these different soaking and parboiling times, water absorption capacity. oil absorption capacity, foaming capacity, foam stability, emulsion capacity, swelling index, wettabilitv, gelatinization temperature, gelation capacity, and bulk density were determined in African yam bean Splienosivits stenocarpa) flours. The results showed that foaming capacity, foam stability, emulsion capacity and wettability decreased with increasing soaking and parboiling times from 22.06 to 26.0 l%, 27.04 to 29.86% and 110.00 to 140.50seconds in the raw flours to between 8.65 to 2248%. 606 to 18.94%, 19.13 to 25.39% and 5.00 to 140.50 seconds (in soaked flours) and 11.90 to 19.77%. 10.42 to 15.11%, 21.50 to 27.21% and 7.00 to 21.50 seconds (in parboiled flours respectively. Later absorption capacity, oil absorption capacity, swelling index and bulk density were improved as a result of soaking and parboiling. It was concluded that African yarn bean can be better utilized for making flour after soaking and parboiling the seeds t different time intervals as vell as development of food products that would yield tremendous marketing potentials in Nigeria.