Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour — III

Abstract

The proximate analysis, determination of nutritionally valuable minerals and the functional properties of the seed flour of African yam bean (AYB) (Sphenostylis stenocarpa) were investigated. Three different colour varieties of whole seeds and the dehulled samples from the same source were identified and processed for the study. The average composition of the whole seeds was as follows: 20.50% protein, 8.25% fat, 59.72% total carbohydrate, 3.26% total ash and 8.10% moisture, while the corresponding dehulled samples contained 21.91% protein, 8.63% fat, 60.89% total carbohydrate, 2.20% ash, and 6.35% moisture. The whole seeds were rich in potassium (649.49 mg/100 g) and phosphorus (241.21 mg/100 g) while values for dehulled samples were 471.35 mg/100 mg/100 g and 245.81 mg/100 g respectively. The seed flours have good gelation property, protein solubility varied with pH with high solubilities in acid and alkali. Dehulled samples had lower values for fat absorption capacity and foaming capacity but higher values for water absorption capacity, foaming stability rate change and fat emulsion stability rate change.