ABSTRACT

The effect of selected salt on the cooking time and protein content of African Yarn Bean and Cowpea were investigated at different salt concentration. Legumes were boiled with these salts and cooking time monitored. Proximate analysis was conducted before cooking without salt and after cooking with salts. Cooking times for treated samples were significantly different (P<O.05) from untreated samples. The addition of Akanwu resulted in lowering the cooking times of the seed but darkened the seeds. NaHCO3and NaCi also reduced the cooking time while CaCl2 significantly increase the cooking time. The salt also affected the organoleptic properties of these seeds differently. Results of protein analysis showed a significant difference between the treated and untreated sample (P<O.05) and also between treated sample at concentration of O.6g/L. This suggests that heat and salt have influence on the protein content of legumes when cooked, NaHCO3treated sample showed the least cooking time but sample treated with NaCi was more accepted organoleptically.

TABLE OF CONTENT

TiTLE

CERTIFICATION ii

DEDICATION iii

AKNOWLEDGEMENT iv

TABLE OF CONTENTS V

LISTS. OF TABLES vi

ABSTRACT vii

CHAPTER 1 1

1 .0 INTRODUCTION 1

1.1 PROBLEM STATEMENT 2

1.2 JUSTIFICATION 2

1.3 OBJECTIVES 3

CHAPTER 2 4

1.0 LITERATURE REVIEW 4

2.1 AFRICAN YAM BEAN (Sphenostylis stenocarpa) 4

2.2 FACTORS 1-IINDERING TI-IE UTILIZATION 5

OF AFRICAN YAM BEAN (AYE)

2.3 COWPEA ( Vigna Unguiculata) 6

2.4 NUTRiTIONAL COMPOSITION OF AYE AND COWPEA 7

2.5 ANTINUTRITIONAL FACTORS IN LEGUMES FOODS 10

2.6 AYE AND COWPEA IN HUMAN MEALS 11

CHAPTER 3 13

2.0 MATERIAL AND METHODS 13

3.1 RAW MATERIALS 13

3.2 PROCESSING OF LEGUMES (AYE & COWPEA) 13

3.3 DETERMINATION OF COOKABILITY 13

3.4 PROXIMATE ANALYSIS 14

3.4.1 DETERMINATION OF MOISTURE 14

CON lENT FACTORS

3.4.2 DETERMINATION OF ASH CONTENTS 14

3.4.3 DETERMINATION OF PROTEIN 14

3.4.4 DETERMINATION OF FAT 15

3.4.5 DETERMINATION OF CABORHYDRATE 15

3.4.6 DETERMINATION OF CRUDE FIBRE 15

3.5 SENSORY EVALUATION 15

3.6 STATISTICAL ANALYSIS 16

CHAPTER 4 17

3.0 RESULTS AND DISCUSSION 18

4.1 EFFECT OF SALTS AT DIFFERENT CONCENTRATION 19

ON PROTEIN CONTENT OF THESE LEGUMES

4.2 SENSORY EVALUATION RESULT 21

CFIAPTER 5 24

4.0 CONCLUSION AND RECOMMENDATION 24

REFERENCE 25

APPENDIX 33