Nutritional value of African yambean (<i>Sphenostylis stenocarpa</i> L): improvement by lactic acid fermentation

The effect of germination on the level of phytase activity and the contents of phytates and phosphorus of five Nigeria grown cereal grains was studied. The cereals screened were rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum). Phytase activity was high (0.21-0.67 U g -1 ) in all samples. Phytate content ranged between 5.6 and 6.2 mg g -1 while total phosphorus content ranged between 3.3 and 4.3 mg g -1 . During germination, the level of phytase activity increased and reached its maximal value after seven (16-fold), six (5-fold), five (7-fold), seven (3-fold) and eight (6-fold) days of germination for rice, maize, millet, sorghum and wheat respectively. After this initial increase, phytase activity declined slightly (P<0.05). The increase in phytase activity during germination was accompanied by a significant reduction in phytate (P<0.05) and a small but significant increase in total phosphorus.

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“…Instead of extraction using 3% TCA, 1.2 M HCl containing 10% Na 2 SO 4 was used because of excessive foaming with TCA (Azeke et al 2005).…”

Section: Methodsmentioning

confidence: 99%

Effect of germination on the phytase activity, phytate and total phosphorus contents of rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum)

et al. 2010

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“…However, significant phytate loss (50-62 %) has been addressed by all the processed forms irrespective of the processing mode (Table 3). Suspected reasons for the losses are (i) lixiviation of compounds with low molecular weight and ionic character during soaking in either acidic/neutral/alkaline medium, and (ii) activation of endogenous phytase or microbial phytase during soaking/fermentation process (Azeke et al 2005). …”

Section: Phytatementioning

confidence: 99%

Effect of processing methods on compositional evaluation of underutilized legume, Parkia roxburghii G. Don (yongchak) seeds

Sathya

Siddhuraju

2015

J Food Sci Technol

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The present study has been undertaken to analyze the effect of various processing methods like (i) soaking followed by autoclaving with (a) ash, (b) sodium bicarbonate, (c) sugar and (d) water; (ii) dry heating and (iii) fermentation on nutritional and antinutritional components of under-utilized tree legume Parkia roxburghii. The applied methods were found to enhance the protein (15-36 %) and lipid content (11-69 %) and to decrease the other proximal components. All the methods significantly reduced the antinutrients viz. condensed tannins, phytate, saponins, trypsin inhibitors, chymotrypsin inhibitors and lectins. Exceptionally, increased content was documented on total phenolics (117-207 %) and tannins (171-257 %). These reduced antinutritional loads have led to an increase in protein (9-20 %) and starch digestibility (75-254 %). Fermented kernels, the best processed form showed characteristic leguminous pattern for content and composition of amino acids, fatty acids and minerals. So knowledge gathering and exploration of nutritionally balanced under-utilized legumes would enhance food and nutritional security.

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“…The African yam bean (YB) is a lesser‐known grain legume of tropical origin that has attracted research interest in recent times (Ene‐Obong and Obizoba 1996; Azeke et al . 2005).…”

Section: Introductionmentioning

confidence: 99%

Processing and Functional Properties of Yam Beans (Sphenostylis Stenocarpa)

Obatolu¹,

Fasoyiro

Ogunsunmi

2007

J Food Processing Preservation

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The proximate and selected functional properties of five flours from yam bean (YB) made after the grains were not processed (raw) and processed as boiled, fermented, roasted and malted, were determined. The functional properties were water and fat absorption, gelation, emulsification and whippability. An improvement was observed for protein content of flours processed beans compared to raw flour. Fermentation improved the oil content of the flour. The emulsifying and foaming capacities (50.7 and 40.20%, respectively) observed for raw flour were significantly higher than those for the flours from processed bean. Gelation was significantly (P < 0.05) increased and decreased by fermentation and malting of the bean, respectively. The water absorption capacities ranged from 131.9% in raw flour to 218.8% in flour boiled beans. There were no significant (P > 0.05) differences in the fat absorption capacities of all flours except for the one of fermented beans (0.40 mL/g), which was significantly lower than the value (0.73 mL/g) obtained for the flour from boiled beans. Although a high foaming capacity was observed for raw flour, it was less stable when compared with that of the processed bean flours. Overall, YB flour was found to exhibit good functional properties, and has a great potential for use as an ingredient in selected food systems.

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Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentation

Cited by 40 publications

References 37 publications

Effect of germination on the phytase activity, phytate and total phosphorus contents of rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum)

Effect of germination on the phytase activity, phytate and total phosphorus contents of rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum)

Effect of processing methods on compositional evaluation of underutilized legume, Parkia roxburghii G. Don (yongchak) seeds

Processing and Functional Properties of Yam Beans (Sphenostylis Stenocarpa)

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