ABSTRACT

 The study investigated the effect of method of processing on the sensory and nutritional quality of African Yam Bean (SphenoStyliS steflocarpa). The African Yam Bean was processed and prepared using six different methods. The samples were coded as follows — Sample 129 (was poured into water, brought to boil, then drained and left for 24 hours before cooking), sample 200 (was soaked in hot water for 24 hours before cooking), sample 776 (was soaked in cold water for 24hours before cooking), sample 518 (was cooked with uakanwu ), sample 315 (was cooked as it is). The organoleptic evaluation was conducted on the cooked sample using 50 man panel members. The proximate composition, minerals and vitamins were all analysed on the six different samples. The proximate analysis of the cooked samples showed that the African Yam Bean cooked after being soaked in cold water for 24 hours (sample 776) gave the best nutritional result. For vitamin C content, the values ranged from 0.17mg/i 00g in sample 413 to 0.69mg/bOg in sample 776.Value for vitamin B12 ranged from 2.37mg/bOg in the 129 to 4.18mg/iOOg in sample 776. For the minerals, Calcium content ranged from 5.72mg/bOg in sample 413 to 7.17mg/bOg in sample 776. For Iron, the values ranged from 5.56mg/bOg in sample 129 to 10.5mg/i 00g in sample 776. Other nutrients determined include pro-vitamin A, vitamin B2, magnesium and manganese. The organoleptic evaluation showed that the penelist did not accept sample 200 in terms of taste, and flavour.