Effect of processing on the nutritional quality of the African yam bean (&lt;i&gt;Spenostylis sternocarpa&lt;/i&gt;) and bambara groundnut (&lt;i&gt;Voandzeia ubterrenea&lt;/i&gt;).

Essien, E. B.; Akaninwor, Joyce Oronne

doi:10.4314/gjpas.v6i2.16104

Cited by 3 publications

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“…The bean also contains anti-nutritional factors and exhibits the hard-to-cook defect. Toxic substances present in the bean include phytate, tannins, and trypsin inhibitors [3,4,5]. These components of legumes can be reduced or inactivated through the application of a variety of processing techniques [6,7,8].…”

Section: Introductionmentioning

confidence: 99%

Pretreatment of African Yam Bean (Sphenostylis stenocarpa): Effect of Soaking and Blanching on the Quality of African Yam Bean Seed

Aminigo

Metzger

2005

Plant Foods Hum Nutr

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The effect of pretreatment (soaking in sodium salts and blanching) on hydration coefficient (HC), chemical composition, texture, and color of African yam bean (AYB) was investigated. Soaking in water and in salt solutions increased the HC and about 90% of final HC values were attained at 12 and 4 hr of soaking for whole and dehulled beans, respectively. Protein content was slightly increased by soaking and blanching while ash and fat contents were reduced. Generally, a combination of dehulling and wet-processing reduced firmness of the beans more than soaking or blanching of the whole beans. Antioxidant activity was lowest (3260 TE(3)100 g) in cream-colored beans and highest (16,600 TE/100 g) in brown-colored beans. The tannin contents of unprocessed cream-colored beans and dehulled wet-processed marble variety were not significantly different (p > 0.05). The levels of tannins in the marble variety were reduced by blanching for 40 min (19.2%), soaking for 12 hr (16.0%), dehulling (72.0%), dehulling and blanching (88.8%). The whiteness of bean flours was increased significantly by dehulling, slightly by wet-processing of marble variety, and reduced significantly by wet-processing of cream-colored beans.

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Section: Introductionmentioning

confidence: 99%

Pretreatment of African Yam Bean (Sphenostylis stenocarpa): Effect of Soaking and Blanching on the Quality of African Yam Bean Seed

Aminigo

Metzger

2005

Plant Foods Hum Nutr

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“…Since wheat contains more starch and sugar than Bambara groundnut, the starch and sugar content of the diets decreased with increasing Bambara groundnut, which may account for the low apparent retention of OM. The decline in the apparent retention of CP could be partly due to the presence of anti-nutritional factors such as protease inhibitors, tannins and other polyphenols that may intervene with the digestibility of proteins in the Bambara groundnut (Liener and Kakade, 1980;Odumodu, 1992;Essien and Akaninwor, 2000).…”

Section: Discussionmentioning

confidence: 99%

Nutrient content of Bambara groundnut (<i>Vigna subterranea</i>) and the effects of its inclusion on the performance of growing broiler chickens and on egg production and quality

Nji¹,

Niess²,

Pfeffer³

2004

J. Anim. Feed Sci.

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Bambara groundnut (Vigna subterranea) was analysed for its nutrients content, and subsequently included into standard wheat-soyabean meal diets at the expense of wheat and soyabean meal. All diets had similar crude protein and total lipids contents and met the amino acids, minerals and vitamins requirements according to NRC (1994). In the 1 st experiment broiler chickens, kept in individual metabolic cages, were allotted to either a control, or one of 4 test groups, ten birds per treatment. The experiment lasted from 12 th to 27 th day of life. Growth performance, nutrient balance and energy metabolizability were determined.In a 2 nd experiment 35-weeks old Lohmann laying hens were allotted into 4 deep litter pens of 5 layers each. Birds received either a control diet or a test diet containing 451 g Bambara /kg feed. During 10 weeks, egg production and quality were determined.Bambara groundnut inclusion in growing broiler diets had no effect on the feed intake; it contains 12.6 MJ AME /kg DM. There was a progressive decrease in weight gain of the chickens, signifi cant at and above 571 g/kg inclusion. Inclusion of 451g Bambara/kg layers feed had no signifi cant effect on egg production and the quality of eggs fell within an acceptable range.

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Amino acid profile of raw and extruded blends of African yam bean (Sphenostylis stenocarpa) and cassava flour

Omeire¹

2012

AJFN

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The main purpose of this work is to improve the low protein content of cassava based products. African yam bean (AYB) (Sphenostylis stenocarpa) seeds and cassava (Manihot exculenta, c) tubers were processed into flours. Extrusion runs were conducted using different ratios of feed blends in a single screw extruder (0.54:99.46; 20:80; 50:50; 80:20; 99.46:0.54) cassava flour/AYB flour. The raw and extruded products were subjected to amino acid analysis. All the amino acids in the raw samples appeared in the extruded products and were proportionally increased as the percentage of AYB increased. The results of the amino acid profile of cassava flour were generally lower except for arginine and glutamic acid, the highest level of loss for AYB was obtained in lysine (62.4%), followed by glycine (47.43%) and aspartic acid (44.96%). Leucine had the lowest percentage loss of 14.14%. The results indicated that extrusion cooking altered the amino acid profile of the extrudates and that blending increased the nutritional value of the products.

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Effect of processing on the nutritional quality of the African yam bean (<i>Spenostylis sternocarpa</i>) and bambara groundnut (<i>Voandzeia ubterrenea</i>).

Cited by 3 publications

References 0 publications

Pretreatment of African Yam Bean (Sphenostylis stenocarpa): Effect of Soaking and Blanching on the Quality of African Yam Bean Seed

Pretreatment of African Yam Bean (Sphenostylis stenocarpa): Effect of Soaking and Blanching on the Quality of African Yam Bean Seed

Nutrient content of Bambara groundnut (<i>Vigna subterranea</i>) and the effects of its inclusion on the performance of growing broiler chickens and on egg production and quality

Amino acid profile of raw and extruded blends of African yam bean (Sphenostylis stenocarpa) and cassava flour

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