Effects of Processing Methods on the Nutrient Composition and Sensory Profile of African Yam Bean-Wheat Cake:- Ezekiel Blossom C

ABSTRACT

African yam bean flour was produced from African yam bean seeds through different processing methods which are: Boiled African Yam Bean Flour (BA YBF) and Roasted African Yam bean Flour (RAYBF) which was used to produce cake mixed with wheat flour using different parameters. They were later analyzed for the proximate, anti-nutrient and sensory properties. Effect of the different processing method were investigated. The results obtained ranged from 14.56 to 20.80% moisture, 13.33 to 25.42% crude protein. 0.48 to 2.07% crude fibre 6.06 to 9.89 fat, 2.05 to 0.87, ash content, 54 to 47.37 carbohydrate and 355.88 to 369.83% of energy value; The anti-nutrient in the cake ranged from 0.17 to 0.72 mg/l00g phytate. 0.17 to 0.47mg/100g alkaloid, 0.16 to 0.55 mg/l00g tannins, 0.67 to 0.27 cyanogenic glycoside and 0. 77 to 0.33mg/ 1 00g oxalate. The sensory analysis ranged from 7.85 to 6.45 for appearance, 7.80 to 6.60 for taste, 7.60 to 6.15 for texture, 7.60 to 6. 15 for mouth feel and 7.70 to 6.55 general acceptance.