Processing and Functional Properties of Yam Beans (Sphenostylis Stenocarpa)

Abstract

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.

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

“…These values are similar to those reported for other protein concentrates and isolates produced from legumes including some soy proteins (Fernandez-Quintela et al, 1997;L'Hocine, Boye, & Arcand, 2006;Lee, Htoon, Uthayakumaran, & Paterson, 2007;Obatolu, Fasoyiro, & Ogunsunmi, 2007;ParedesLopez et al, 1991;Wong & Kitts 2003). For each pulse, the protein extract produced using IEP had a higher water holding capacity than the one produced using UF (the only exception was the red lentil protein concentrate) (Fig.…”

Physicochemical, nutritional and functional properties of marama bean flour

“…Heating has been reported to decrease the protein solubility, emulsification and foaming capacity of low-fat soya flour (Heywood, Myers, Bailey, & Johnson, 2002). Similar results were reported by Yu, Ahmedna, and Goktepe (2007) for peanut flour and by Obatolu, Fasoyiro, and Ogunsunmi (2007) for yam bean flour.…”

Functional, Physical and Sensory Properties of Pulse Ingredients Incorporated into Orange and Apple Juice Beverages

“…Foaming properties (FC or FE) are related to protein content, protein structure and processing treatments (Paredes-Lopez et al, 1991;Obatolu, et al, 2007). Obatolu et al, (2007), reported greater foaming capacities in raw yam bean in comparison with boiled yam bean, which suggested that a thermal processing treatment may lower the FC. The differences in foaming properties of the pulse ingredients could thus be due to differences in protein content as well as processing treatments which could in some instances result in protein denaturation.…”

“…Interestingly, the solubility of both the chickpea flour and lentil flour (at the region of highest solubility) was higher (60 -80%) than for pea protein concentrate (20-25%). Processing treatments used for the production of pulse ingredients can affect their functionality (Obatolu, Fasoyiro, & Ogunsunmi, 2007). In particular, production methods such as precooking and drum-drying or spray-drying can reduce the nitrogen solubility of pulse flours and ingredients (Carcea-Bencini, 1986).…”

“…Foaming capacity (FC) or foaming expansion (FE) is expressed as the volume (%) of foam increase due to whipping whereas foam stability (FS) is defined as the change in the volume of foam over a time period (Boye et al, 2010). Foaming properties (FC or FE) are related to protein content, protein structure and processing treatments (Paredes-Lopez et al, 1991;Obatolu, et al, 2007). Obatolu et al, (2007), reported greater foaming capacities in raw yam bean in comparison with boiled yam bean, which suggested that a thermal processing treatment may lower the FC.…”