Effect Of Processing On The Nutritional Content And Acceptability Of African Yam Bean (Sphenostylis Steliocarpa)
ABSTRACT
This study determined the effect of frying and steaming on he proximate and mineral contents of African yarn bean (AYB) seeds and its acceptability. Frying increased the moisture, ash, fat, protein and sodium contents. But decreased crude fibre, carbohydrate, potassium, magnesium, calcium, manganese and zinc contents. Levels of sodium (Na), magnesium (Mg), manganese (Mn) and zinc (Zn) was significantly (p<O.05) increased by steaming. Sensory properties of the products were examined. The products CPA (cowpea akara-ball) and CPM (cowpea moinioi) served as control. The judges accepted the akara-ball and moimoi from African yam bean paste, especially the akara-ball.
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OSHIONYA, U (2021). Effect Of Processing On The Nutritional Content And Acceptability Of African Yam Bean (Sphenostylis Steliocarpa) . Repository.mouau.edu.ng: Retrieved May 17, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-processing-on-the-nutritional-content-and-acceptability-of-african-yam-bean-sphenostylis-steliocarpa-7-2
ULOMA, OSHIONYA. "Effect Of Processing On The Nutritional Content And Acceptability Of African Yam Bean (Sphenostylis Steliocarpa) " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 30 Jun. 2021, https://repository.mouau.edu.ng/work/view/effect-of-processing-on-the-nutritional-content-and-acceptability-of-african-yam-bean-sphenostylis-steliocarpa-7-2. Accessed 17 May. 2024.
ULOMA, OSHIONYA. "Effect Of Processing On The Nutritional Content And Acceptability Of African Yam Bean (Sphenostylis Steliocarpa) ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 30 Jun. 2021. Web. 17 May. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-processing-on-the-nutritional-content-and-acceptability-of-african-yam-bean-sphenostylis-steliocarpa-7-2 >.
ULOMA, OSHIONYA. "Effect Of Processing On The Nutritional Content And Acceptability Of African Yam Bean (Sphenostylis Steliocarpa) " Repository.mouau.edu.ng (2021). Accessed 17 May. 2024. https://repository.mouau.edu.ng/work/view/effect-of-processing-on-the-nutritional-content-and-acceptability-of-african-yam-bean-sphenostylis-steliocarpa-7-2