Anti Nutritional Factors In Five Varieties Of African Yam Bean (Sphenostylis Stenocarpa) Flours And Their Performance In The Production Of Cookies
ABSTRACT
Anti nutritional factors in flours of five cultivars of
African yarn bean and their performance iii the production of cookies were
studied. I' he five ultivars of African yarn bean were red. brown. white, black
and speckled brown and each of these cultivars were coded as RI, BR1. Wi. Bi,
BR2 respectively, their performance was studied iT 15% and 20% partial
substitution in wheat flour. The results obtained show the presence f many anti
nutritional factors at varying concentrations in the different African Yarn
Bear cultivars. Alkaloid was highest in Ri (0.49 ± 0.03) and least in Bi (0.43
± 0.01) while saponin vas least in the Wl cultivar (0.54 ± 0,01) and highest in
the BR1 (0.67 ± 0.02). Flavonoids coatent did not vary much between the
cultivars and had a range of 0.36 % and 0.42°/b while the , ine of tannin in
the beans was between 0.23 : .00 in BR2 and 0.28 ± 0.00 in RI. The level o po
tote in the means varied between 0.35% in Bi and 0.36% in Rl. The oxalate was
in the range of 0.23% BR1 and 0.24 in WI. Comparatively, there were variations
of signifiLIrIt difference (p
0.0
NDUKWE, R (2021). Anti Nutritional Factors In Five Varieties Of African Yam Bean (Sphenostylis Stenocarpa) Flours And Their Performance In The Production Of Cookies. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/anti-nutritional-factors-in-five-varieties-of-african-yam-bean-sphenostylis-stenocarpa-flours-and-their-performance-in-the-production-of-cookies-7-2
RARAVIS, NDUKWE. "Anti Nutritional Factors In Five Varieties Of African Yam Bean (Sphenostylis Stenocarpa) Flours And Their Performance In The Production Of Cookies" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 03 Dec. 2021, https://repository.mouau.edu.ng/work/view/anti-nutritional-factors-in-five-varieties-of-african-yam-bean-sphenostylis-stenocarpa-flours-and-their-performance-in-the-production-of-cookies-7-2. Accessed 24 Nov. 2024.
RARAVIS, NDUKWE. "Anti Nutritional Factors In Five Varieties Of African Yam Bean (Sphenostylis Stenocarpa) Flours And Their Performance In The Production Of Cookies". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 03 Dec. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/anti-nutritional-factors-in-five-varieties-of-african-yam-bean-sphenostylis-stenocarpa-flours-and-their-performance-in-the-production-of-cookies-7-2 >.
RARAVIS, NDUKWE. "Anti Nutritional Factors In Five Varieties Of African Yam Bean (Sphenostylis Stenocarpa) Flours And Their Performance In The Production Of Cookies" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/anti-nutritional-factors-in-five-varieties-of-african-yam-bean-sphenostylis-stenocarpa-flours-and-their-performance-in-the-production-of-cookies-7-2