Effects of Processing Methods on the Nutrient Composition and Sensory Profile of African Yam Bean-Wheat Cake:- Ezekiel Blossom C
ABSTRACT
African
yam bean flour was produced from African yam bean seeds through different
processing methods which are: Boiled African Yam Bean Flour (BA YBF) and
Roasted African Yam bean Flour (RAYBF) which was used to produce cake mixed
with wheat flour using different parameters. They were later analyzed for the
proximate, anti-nutrient and sensory properties. Effect of the different
processing method were investigated. The results obtained ranged from 14.56 to
20.80% moisture, 13.33 to 25.42% crude protein. 0.48 to 2.07% crude fibre 6.06
to 9.89 fat, 2.05 to 0.87, ash content, 54 to 47.37 carbohydrate and 355.88 to
369.83% of energy value; The anti-nutrient in the cake ranged from 0.17 to 0.72
mg/l00g phytate. 0.17 to 0.47mg/100g alkaloid, 0.16 to 0.55 mg/l00g tannins,
0.67 to 0.27 cyanogenic glycoside and 0. 77 to 0.33mg/ 1 00g oxalate. The
sensory analysis ranged from 7.85 to 6.45 for appearance, 7.80 to 6.60 for
taste, 7.60 to 6.15 for texture, 7.60 to 6. 15 for mouth feel and 7.70 to 6.55
general acceptance.
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BLOSSOM, U (2024). Effects of Processing Methods on the Nutrient Composition and Sensory Profile of African Yam Bean-Wheat Cake:- Ezekiel Blossom C. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/effects-of-processing-methods-on-the-nutrient-composition-and-sensory-profile-of-african-yam-bean-wheat-cake-ezekiel-blossom-c-7-2
UGO, BLOSSOM. "Effects of Processing Methods on the Nutrient Composition and Sensory Profile of African Yam Bean-Wheat Cake:- Ezekiel Blossom C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 09 Aug. 2024, https://repository.mouau.edu.ng/work/view/effects-of-processing-methods-on-the-nutrient-composition-and-sensory-profile-of-african-yam-bean-wheat-cake-ezekiel-blossom-c-7-2. Accessed 24 Nov. 2024.
UGO, BLOSSOM. "Effects of Processing Methods on the Nutrient Composition and Sensory Profile of African Yam Bean-Wheat Cake:- Ezekiel Blossom C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 09 Aug. 2024. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effects-of-processing-methods-on-the-nutrient-composition-and-sensory-profile-of-african-yam-bean-wheat-cake-ezekiel-blossom-c-7-2 >.
UGO, BLOSSOM. "Effects of Processing Methods on the Nutrient Composition and Sensory Profile of African Yam Bean-Wheat Cake:- Ezekiel Blossom C" Repository.mouau.edu.ng (2024). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/effects-of-processing-methods-on-the-nutrient-composition-and-sensory-profile-of-african-yam-bean-wheat-cake-ezekiel-blossom-c-7-2