Toasting Of Different Varieties Of African Yam Bean (Sphenostylis Stenocarpa): Effect On Functional Properties Of The Flours And Sensory Quality Of Their Moi-Moi
ABSTRACT
In this work, African
yam bean (Sphenosiylis slenocarpa) from different markets (Ubani. Akara. Ndoro
and Ohafia) in Abia state were evaluated for the functional properties and
sensory quality of the moi-moi produced from them. Flour was produced by
subjecting different portions to different toasting time (5, 10, 15 and 20
minutes), having the untoasted African yam bean as the control.Functional
properties results revealed bulk density range of 0.65 -0.72g/ml for Ndoro.
0.62 — 0.74g/ml for Ubani, 0.61 — 0.75g/ml for Akara and 0.64 — 0.75g/ml for
Ohafia African yam bean flours respectively. Water and oil absorption
capacities 1 .60 — 1 .80 and 0.25- 0.55g/ml for Ndoro, 1.30 — l.65g/ml for
Ubani, 1.60— 1.70g/ml and 0.70— 0.85g/ml for Akara and 1.50 — l.85g/ml and 0.20
— 0.55g/ml for ohafia African yam bean flours respectively. Toasting reduced
the wettability of samples drastically, and there was no significant difference
(P>0.05) in foam capacity, foam stability, gelatinization temperature and
gelation capacity of the different samples. Sensory evaluation showed
acceptability of the samples was up to 1 5 minutes toasting time and toasting
time affected the general acceptability of all the samples analyzed
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OGWO, C (2021). Toasting Of Different Varieties Of African Yam Bean (Sphenostylis Stenocarpa): Effect On Functional Properties Of The Flours And Sensory Quality Of Their Moi-Moi. Repository.mouau.edu.ng: Retrieved Apr 25, 2024, from https://repository.mouau.edu.ng/work/view/toasting-of-different-varieties-of-african-yam-bean-sphenostylis-stenocarpa-effect-on-functional-properties-of-the-flours-and-sensory-quality-of-their-moi-moi-7-2
CHIDINMA, OGWO. "Toasting Of Different Varieties Of African Yam Bean (Sphenostylis Stenocarpa): Effect On Functional Properties Of The Flours And Sensory Quality Of Their Moi-Moi" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 06 Dec. 2021, https://repository.mouau.edu.ng/work/view/toasting-of-different-varieties-of-african-yam-bean-sphenostylis-stenocarpa-effect-on-functional-properties-of-the-flours-and-sensory-quality-of-their-moi-moi-7-2. Accessed 25 Apr. 2024.
CHIDINMA, OGWO. "Toasting Of Different Varieties Of African Yam Bean (Sphenostylis Stenocarpa): Effect On Functional Properties Of The Flours And Sensory Quality Of Their Moi-Moi". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 06 Dec. 2021. Web. 25 Apr. 2024. < https://repository.mouau.edu.ng/work/view/toasting-of-different-varieties-of-african-yam-bean-sphenostylis-stenocarpa-effect-on-functional-properties-of-the-flours-and-sensory-quality-of-their-moi-moi-7-2 >.
CHIDINMA, OGWO. "Toasting Of Different Varieties Of African Yam Bean (Sphenostylis Stenocarpa): Effect On Functional Properties Of The Flours And Sensory Quality Of Their Moi-Moi" Repository.mouau.edu.ng (2021). Accessed 25 Apr. 2024. https://repository.mouau.edu.ng/work/view/toasting-of-different-varieties-of-african-yam-bean-sphenostylis-stenocarpa-effect-on-functional-properties-of-the-flours-and-sensory-quality-of-their-moi-moi-7-2