ABSTRACT

The African yam bean seeds were sun dried, roasted, some soaked, dehulled, winnowed, oven dried (at 60 °C), milled, and sieved into fine flour using a sieve of 0.4 mm, the flour samples from toasted and untoasted African yam bean were analyzed for their functional properties and proximate composition. The results were subjected to Statistical Analysis. The toasted African yam bean seeds were selected for the production of candies. Sensory evaluation ofthe African yam bean candies was determined. The proximate composition of the flour samples ranged from Moisture content 4.61 % to 9.97 %, Crude protein 20.62 % to 21.13 %, bat 1.83 % to 2.65 %, Crude Uber 8.49 % to 9.77 %, Ash 2.62 % to 3.60 %, Carbohydrate 55.31 % 59.54 %, Energy value 320.17 Kcal to 346.53 Kcal. The Water , absorption capacity ofthe Hour samples ranged from 1.45 g/ml to 1.78 g/ml, Oil absorption capacity 4.54 g/ml to 4.91 g/ml, Bulk density 0.57 g/ml to 0.85 g/ml, Gelatinization temperature 50 °C to 60 °C, swelling index 4.72 g/ml to 8.72 g/ml, Emulsion capacity 22.33 g/ml to 48.21 g/ml. The African yam bean candy sample had Moisture content of . 2.44 %, Crude protein 20.77 %, Fat 2.71 %, Crude fiber 8.56 %, Ash 3.62 %, Carbohydrate 61.90 %, Energy value 355.07 Kcal. Sensory evaluation results showed that the African yam bean candy samples had high rating for all evaluated attributes.