Title page
Table of Contents
1.0       Introduction
1.1       Objective of study
2.0       Literature Review
2.1       Origin of African yam bean
2.2       Description
2.3       Cultivation Condition
2.3.1   Use for food
2.3.2   Use for livestock feed
3.3.3   Use for medicine
2.3.4   Use for soil improvement
2.3.5   Nutritional Quality of African yam Bean
2.4.1   Proximate composition African yam bean
2.4.2   Anti-nutritional Factors of African yam bean
2.5       Milk Analogues
2.5.1   Benefit of vegetable milk
2.6       Moi-moi
2.6.1   Nutritional Benefit of moi-moi
2.7       Processing of African yam Bean
2.7.1   African yam Bean flour
2.7.2   Limitation in the utilization of AYB

3.0       Material and methods
3.1       Source of African yam Bean (AYB)
3.2       Preparation of sample
3.2       Production of AYB milk and moi-moi
3.3       Proximate Analysis
3.3.1   Moisture Determination
3.2.2   Ash Determination
3.3.3   Fat Determination
3.3.4   Protein Determination
3.3.5   Carbohydrate Determination
3.4       Function Properties
3.4.2   Determination of emulsification for Capacity (EC)
            3.4.3   Bulk Density
            3.5       Anti-nutritional factor Determination
            3.5.1   Tannins
            3.5.2   Alkaloids
            3.5.3   Oxalates
            3.6       Sensory Evaluation
            3.7       Statistical Analysis

African yam Bean (AYB) (Sphenostylis stenocarpa) also known as Uzaaku or Azama, among the Igobs in Enugu State and Ebonyi State respectively and Sese among the Yoruba speaking people of south-west Nigeria is a leguminous crop which is bean-shaped and black, brown, white, grey or speckled in appearance (Felix et al; 2011). It is also found in other Western African countries, particularly Togo, Cote d’ioire and Cameroon, and in central Africa (Klu et al; 2001). The plant can be grown for both its seed and tuber but in Nigeria, African Yam bean is mainly cultivated for the seeds (Felix et al; 2011). African yam bean belongs to the class of less consumed pulse legumes of the humid tropical region. According to Adebowale et al; (2009), African Yam bean is peculiarly regarded as an underutilized crop due to its low esteem and lack of detailed information on its composition and only about 30% of the dry grain produced is sold. It is also planted for soil restoration (Saka et al; 2004). African yam bean is a good source of protein, fiber and carbohydrate. It contains all the amino acids found naturally in plant protein (Ekop, 2006). It is also rich in minerals such as phosphorus, iron and potassium, although it also contains some anti-nutrients, such as trypsin inhibitors, haemagglutins, phytate, tannin, oxalate and other alkaloids (Nwokolo 1987; Ajibada et al; 2005; Fasoyiro et al; 2006). These anti-nutrients have been shown to reduce the availability of nutrients and causes growth inhibition. Some of them contribute to flatulence production in consumers. Others such as alkaloids and lectin can be toxic for human and animal nutrition (Oboh et al; 1998).
Another drawback to the utilization of AYB is its long cooking time when compared with that of cowpea and its beany flavor. However, the quality of foodstuff may be improved by processing. Many researchers (Njoku et al; 1989, Wokoma and Aziagba, 2001; Aminigo and Meizger, 2005) have employed various processing methods including soaking, blanching, dehulling, heating, soaking with potash etc. to attain satisfactory cooking and to reduce the anti-nutritional factors (ANF) in AYB. Processing AYB into various products has the potential of increasing its utilization. African yam bean (AYB) may by used to prepare akara, moimoi and vegetable milk (Achinewhu et al; 2003; Amakoromo et al; 2012).These products have different methods of preparation and the different methods could have different effect on the physicochemical, anti nutrients and sensory quality of product.

1.1 The objectives of this study therefore are:
1.   To produce moi-moi and milk from African yam bean using different processing methods.
2.  To determine the effect of the processing methods on the physico-chemical and anti-nutritional properties of the African yam Bean products.
3.    To determine the sensory quality of the products produced from African yam bean. 


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