The Effect Of Cooking And Particle Sizes On The Functional Properties Of African Yam Bean (Ay13) Flour Samples From Different Cultivars

ABSTRACTS

 The functional properties of three cultivars of African yam beans-white, brown, and speckled brown colour cultivars were determined in two-flour form as raw and cooked. The cooked African yam bean cultivars flours were used to produce biscuits and mom-mom. The functional properties determined were bulk density, gelation capacity, emulsion capacity, wettability and oil absorption capacity as well as water absorption capacity. The bulk density ranged from 0.261g/ml in 100mm size of flour samples to 0.351g/ml in 125mm size of flour samples. There were significant differences (p<0.05) in bulk density and foam capacity between the flour samples sizes in all cultivars. The raw white cultivar flour of 100mm particle size had the highest percentage of foam capacity (48.18%) while cooked white cultivar flour Df 125mm particle size had the least percentage of foam capacity (5.51%). Though a high foam capacity was observed in raw flours, this was less stable compared with the cooked flours. The emulsion capacity observed in raw flours (ranged from 47.1% to 51.2%) was higher than for the cooked flours. Gelation capacity significantly increased in 100mm sample size of cooked brown cultivar flour (18.21%) and decreased in 125mm sample of raw brown cultivar flour (14.23%). The 125mm flour sample size of cooked brown cultivar flour and cooked white cultivar flour had the highest water absorption capacity (16.1%) while cooked speckled brown cultivar flour and raw brown cultivar flour had the lowest water absorption capacity (14.16%). The cooked brown cultivar flour of 100mm and 125mm particle sizes had the highest oil absorption capacity (0.781% and 0.750% respectively) and there were no significant difference> ) in flour sample sizes of cooked white :cultivar flour. There were no significant differences between the sample sizes of cooked brown cultivar flour and raw white cultivar flour. The brown cultivar flour and speckled brown cultivar flour were most preferred for production of mom-mom and biscuits respectively during sensory evaluation. African yam bean flour was found to exhibit good functional properties and can offer a great potential in various food systems.