A SEMINAR SUBMITTED TO
THE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL AND NATURAL RESOURCE
MANAGEMENT
IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE
AWARD OF BACHELOR OF SCIENCE (B. SC) DEGREE IN FOOD SCIENCE AND TECHNOLOGY
TABLE OF CONTENTS
Title page
Dedication
Table of Contents
CHAPTER ONE
1.0 Introduction
1.1 Objective
of study
CHAPTER TWO
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
CHAPTER THREE
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
References
INTRODUCTION
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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