Abstract:
:The proximate analysis, determination of nutritionally valuable minerals and the functional properties of the seed flour of African yam bean (AYB) (Sphenostylis stenocarpa) were investigated. Three different colour varieties of whole seeds and the dehulled samples from the same source were identified and processed for the study. The average composition of the whole seeds was as follows: 20.50% protein, 8.25% fat, 59.72% total carbohydrate, 3.26% total ash and 8.10% moisture, while the corresponding dehulled samples contained 21.9% protein, 8.63% fat, 60.89% total carbohydrate, 2.20% ash, and 6.35% moisture. The whole seeds were rich in potassium (649.49 mg/100 g) and phosphorus (241.21 mg/100 g) while values for dehulled samples were 471.35 mg/100 mg/100 g and 245.81 mg/100 g respectively. The seed flours have good gelation property, protein solubility varied with pH with high solubilities in acid and alkali. Dehulled samples had lower values for fat absorption capacity and foaming capacity but higher values for water absorption capacity, foaming stability rate change and fat emulsion stability rate change.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Oshodi AA,Ipinmoroti KO,Adeyeye EIdoi
10.3109/09637489709028568subject
Has Abstractpub_date
1997-07-01 00:00:00pages
243-50issue
4eissn
0963-7486issn
1465-3478journal_volume
48pub_type
杂志文章abstract::The aim of the present study is to understand how the attitudes towards food labelling in the Chilean population have changed after the introduction of the Chilean law on food labelling and advertising. A computer-assisted telephone interview was conducted in 2012 and 2016, employing the same procedures. The differenc...
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