Toasting Of Different Varieties Of African Yam Bean (Sphenostylis Stenocarpa): Effect On Functional Properties Of The Flours And Sensory Quality Of Their Moi-Moi

ABSTRACT

 In this work, African yam bean (Sphenosiylis slenocarpa) from different markets (Ubani. Akara. Ndoro and Ohafia) in Abia state were evaluated for the functional properties and sensory quality of the moi-moi produced from them. Flour was produced by subjecting different portions to different toasting time (5, 10, 15 and 20 minutes), having the untoasted African yam bean as the control.Functional properties results revealed bulk density range of 0.65 -0.72g/ml for Ndoro. 0.62 — 0.74g/ml for Ubani, 0.61 — 0.75g/ml for Akara and 0.64 — 0.75g/ml for Ohafia African yam bean flours respectively. Water and oil absorption capacities 1 .60 — 1 .80 and 0.25- 0.55g/ml for Ndoro, 1.30 — l.65g/ml for Ubani, 1.60— 1.70g/ml and 0.70— 0.85g/ml for Akara and 1.50 — l.85g/ml and 0.20 — 0.55g/ml for ohafia African yam bean flours respectively. Toasting reduced the wettability of samples drastically, and there was no significant difference (P>0.05) in foam capacity, foam stability, gelatinization temperature and gelation capacity of the different samples. Sensory evaluation showed acceptability of the samples was up to 1 5 minutes toasting time and toasting time affected the general acceptability of all the samples analyzed