Key Features:

- No of Pages: 41

- No of Chapters: 05

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Introduction:

Abstract

Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples B); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample C) and finally sample A was raw yam bean which served as control. The entire sample was dry – milled into fine flours. The glycosidic cyanide, crude protein, ash, moisture, some functional properties and bulk density of the flours were analyzed from the results, protein and cyanide content of sample A (raw sample) are 25.20% and 72.23ml. results showed that the toasting, process gave the highest protein (24.12) with no trace of cyanide and it negatively affected the protein content of the samples reducing it from 25.20 to 17.57, 17.51(%) respectively. 12 hours soaking and few minutes boiling process negatively affected the protein content of the samples reducing it from 25.20% to 13.12, 12.78, 12.09 (%) respectively but have the strongest impact in covering the cyanide level from 72.23ml to zero respectively. Moisture content ranges from 400% - 14%, Ash ranges from 2.50% to 5.00%, water absorption ranges from 105g/ml to 290g/ml, oil absorption ranges form 0.98 – 1.95g/m. The bulk density showed 0.74g/ml – 0.88g/ml.

Table of Content

Title page

Approval page

Dedication

Acknowledgement

Table of contents

Abstract



CHAPTER ONE

Introduction



CHAPTER TWO

2.0 Literature Review

2.1 Legumes

2.2 Nutritive Value Of Legumes

2.3 African Yam Bean

2.4 Utilization Of African Yam Bean

2.5.0Limitations In The Utilization Of African Yam Bean

2.5.1Unacceptable Flavour

2.5.2Hard – To – Cook Phenomenon

2.5.3The Presence Of Anti – Nutritional Factors

2.4.1Pre – Conditioning Treatment Used In African Yam Bean Processing

2.7.0Functionality of Legume Protein/Flour

2.7.1Nitrogen Solubility

2.7.2Water And Oil Absorption

2.7.3Emulsion Capacity

2.7.4Foam Capacity

2.7.5Gelation



CHAPTER THREE

3.0 Materials And Source

3.1 Sample Preparation

3.2 Flow Charts For The Production Of The Different flour samples

3.2.1Flow Chart For The Production Of Sample A (Raw Sample)

3.2.2Flow Chart For The Production Of Samples B

3.2.3Flow Chart For The Production Of Samples C

3.2.4Flow Chart For The Production Of Toasted Sample (D Sample)

3.3.0Determination Of Functional Properties Of African Yambean Flour

3.3.1Water Absorption Capacity

3.3.2Oil Absorption Capacity

3.4.0Chemical Composition Of African Yam Bean

3.4.1Determination Of Moisture Content

3.4.2Determination Of Ash Content

3.4.3Determination Of Crude Protein Content

3.5 Determination Of Glycosidic Cyanide

3.6 Determination Of Bulk Density



CHAPTER FOUR

Results / Discussion



CHAPTER FIVE

Conclusion and recommendation

References

Introduction

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