Effect Of Soaking And Parboiling On The Infunctional Properties Of African Yam Bean (Sphenostylis Slenocarpa)
ABSTRACT
The functional
properties of raw. soaked and parboiled African yam bean (Sphenosiylis slenocalpa)
flours were investigated. The flours were subjected to different soaking times
(2, 4. 6. 8 and 10 hours) and parboiling times (5, 10, 15 and 20 minutes): For
these different soaking and parboiling times, water absorption capacity. oil
absorption capacity, foaming capacity, foam stability, emulsion capacity,
swelling index, wettabilitv, gelatinization temperature, gelation capacity, and
bulk density were determined in African yam bean Splienosivits stenocarpa)
flours. The results showed that foaming capacity, foam stability, emulsion
capacity and wettability decreased with increasing soaking and parboiling times
from 22.06 to 26.0 l%, 27.04 to 29.86% and 110.00 to 140.50seconds in the raw
flours to between 8.65 to 2248%. 606 to 18.94%, 19.13 to 25.39% and 5.00 to
140.50 seconds (in soaked flours) and 11.90 to 19.77%. 10.42 to 15.11%, 21.50
to 27.21% and 7.00 to 21.50 seconds (in parboiled flours respectively. Later
absorption capacity, oil absorption capacity, swelling index and bulk density
were improved as a result of soaking and parboiling. It was concluded that
African yarn bean can be better utilized for making flour after soaking and
parboiling the seeds t different time intervals as vell as development of food
products that would yield tremendous marketing potentials in Nigeria.
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ANYANWU, I (2021). Effect Of Soaking And Parboiling On The Infunctional Properties Of African Yam Bean (Sphenostylis Slenocarpa). Repository.mouau.edu.ng: Retrieved Apr 26, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-soaking-and-parboiling-on-the-infunctional-properties-of-african-yam-bean-sphenostylis-slenocarpa-7-2
IFESINACHI, ANYANWU. "Effect Of Soaking And Parboiling On The Infunctional Properties Of African Yam Bean (Sphenostylis Slenocarpa)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 06 Dec. 2021, https://repository.mouau.edu.ng/work/view/effect-of-soaking-and-parboiling-on-the-infunctional-properties-of-african-yam-bean-sphenostylis-slenocarpa-7-2. Accessed 26 Apr. 2024.
IFESINACHI, ANYANWU. "Effect Of Soaking And Parboiling On The Infunctional Properties Of African Yam Bean (Sphenostylis Slenocarpa)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 06 Dec. 2021. Web. 26 Apr. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-soaking-and-parboiling-on-the-infunctional-properties-of-african-yam-bean-sphenostylis-slenocarpa-7-2 >.
IFESINACHI, ANYANWU. "Effect Of Soaking And Parboiling On The Infunctional Properties Of African Yam Bean (Sphenostylis Slenocarpa)" Repository.mouau.edu.ng (2021). Accessed 26 Apr. 2024. https://repository.mouau.edu.ng/work/view/effect-of-soaking-and-parboiling-on-the-infunctional-properties-of-african-yam-bean-sphenostylis-slenocarpa-7-2