Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa
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Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa
Chapter One: Introduction
African yam bean (Sphenostylis stenocarpa) is a member of the Leguminousae family, specifically the Papilliona genus. It is a neglected indigenous grain legume in Nigeria. It is mostly grown in the country’s east and consumed in a variety of ways, including snacks, delicacies, and big meals. It can be used to fortify other foods (Eke, 1997).
In Nigeria, it goes by as many names as there are villages that grow it. Some of the names are Okpdudu, Azam, Uzuaku, Ijiriji, Azara, Ahaja, Nzamiri, Odudu, Girigiri (Hausa), sese (Yoruba), and Nsana (Ibibio) (Ogbo, 2002).
African yam bean’s high protein content makes it an essential protein source in the diets of many tropical populations (Kon, 1979; Ekpen young and Borchers, 1980).
Furthermore, high protein bean flour fractions might be substituted for wheat flour to produce acceptable quality cookies, breads, and leavened doughs (Uebersax and Zabik, 1986; Nzereogu, 1993).
It can also be eaten as porridge after cooking. The ripe, dry seeds can be used to make “moi-moi” and “akara” (Ezueh, 1973; Akoma, 1996). In addition to protein, the African yam bean provides carbohydrates, lipids, and minerals (NAS, 1979).
The various dehulling methods are a fundamental restraint in the use of African yam bean. Traditionally, the dehulling procedure includes manually removing the hulls from each soaking seed.
This process is labour-intensive, time-consuming, and does not promote effective bean utilisation. It is often believed that undercooked African yam bean seeds produce diarrhoea, whereas overcooked seeds cause constipation.
Previous research has shown that steeping improves the dehulling feature of the African yam bean while retaining nutritional quality, namely invitro protein digestibility and functional characteristics when processed into flour (Abbey and Berezi, 1988).
It is clear that improved processing methods will not only increase the acceptability and utilisation of this legume, but will also improve the nutritional status of the consuming population (Uebersax et al, 1989).
The overall goal of this study is to evaluate the various processing methods and their effects on the protein and cyanide content of African yam bean. In conclusion, before beginning any research or project, it is necessary to establish the aim/aims of the research.
The study seeks to:
1. Determine the hydrogen cyanide content in flour.
2. To determine the crude protein content of the flour.
3. Determine the flour’s functional qualities.
4. Determine the chemical composition of the flour.
5. Determine the bulk density of the flour.
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