Download Tag: AFRICAN YAM BEAN

ABSTRACT The aim of this study was to determine the effect of different processing methods on  the chemical  composition  of  African  yam  bean  (Sphenostylis  stenocarpa)  flours   and  the organoleptic properties of it’s gruels. The seeds of cream coloured African yam bean (AYB) and lime were purchased  from Oye Igbo-Eze and Ogige Nsukka markets,  respectively  in Enugu State, Nigeria. The seeds were sorted and divided into 4 equal portions of 1.5kg ...

ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples B); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample C) and finally sample A was raw yam bean which served as control.  The entire sample was dry – milled into fine flours. ...

ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples B); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample C) and finally sample A was raw yam bean which served as control.  The entire sample was dry – milled into fine flours. ...