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Effect of Soaking African Yam Bean Seeds in Unripe Plantain Peel Ash Solutions on the Nutrients, Anti-nutrients and Functional Properties of the Flour

Received: 30 May 2015     Accepted: 16 June 2015     Published: 3 July 2015
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Abstract

The dark brown coloured variety of African yam bean seeds (Sphenostylis stenocarpa) were soaked in distilled water (control) and in 1,2,3,4 and 5% solutions of unripe plantain peel ash (1:3w/v) for 15h at room temperature (27+0C), decorticated and processed into flours. The effects of soaking the seeds in different concentrations of the ash solution on proximate, mineral and anti-nutrient composition as well as on the functional properties of the flours were investigated. Result showed that the treatments had varying effects on the parameters evaluated. Flours prepared from seeds that were soaked in ash solutions had significantly (p<0.05) higher protein, ash and crude fibre and significantly (p<0.05) lower carbohydrate and energy value than the values found in the flour from seeds that were soaked in water. Flours prepared from ash solutions soaked seeds had significantly (p<0.05) higher K, Ca, Na, Mg, Fe and Zn than the values found in the flour from seeds that were soaked in water. The mineral contents in the flours increased with increase in the levels of ash in the soaked solutions. On the other hand, the hydrogen cyanide, tannin, oxalate and phytate levels in the flours from ash solutions soaked seeds were significantly (p<0.05) lower than their values in the flour from seeds that were soaked in water. The reductive effect of the anti-nutrients increased with increase in the levels of ash in the solutions used to soak the seeds. Flours from ash solutions soaked seeds had significantly (p<0.05) higher oil absorption capacity, marginally (p>0.05) higher swelling index and marginally (p>0.05) lower water absorption capacity and bulk density than the flour from seeds that were soaked in water. It is evident from the study that soaking African yam bean seeds in unripe plantain peel ash solutions has beneficial effects as the flours prepared from the soaked seeds had higher levels of protein and mineral elements, lower levels of anti-nutrients and the functional properties were not impaired when compared with flour from seeds that were soaked in water.

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 4)
DOI 10.11648/j.jfns.20150304.12
Page(s) 147-151
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

African Yam Bean, Anti-nutrients, Functional Properties, Nutrients, Unripe Plantain Peel Ash Solution

References
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    Inyang Ufot Evanson, Eyo Edima Atanguma. (2015). Effect of Soaking African Yam Bean Seeds in Unripe Plantain Peel Ash Solutions on the Nutrients, Anti-nutrients and Functional Properties of the Flour. Journal of Food and Nutrition Sciences, 3(4), 147-151. https://doi.org/10.11648/j.jfns.20150304.12

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    ACS Style

    Inyang Ufot Evanson; Eyo Edima Atanguma. Effect of Soaking African Yam Bean Seeds in Unripe Plantain Peel Ash Solutions on the Nutrients, Anti-nutrients and Functional Properties of the Flour. J. Food Nutr. Sci. 2015, 3(4), 147-151. doi: 10.11648/j.jfns.20150304.12

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    AMA Style

    Inyang Ufot Evanson, Eyo Edima Atanguma. Effect of Soaking African Yam Bean Seeds in Unripe Plantain Peel Ash Solutions on the Nutrients, Anti-nutrients and Functional Properties of the Flour. J Food Nutr Sci. 2015;3(4):147-151. doi: 10.11648/j.jfns.20150304.12

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  • @article{10.11648/j.jfns.20150304.12,
      author = {Inyang Ufot Evanson and Eyo Edima Atanguma},
      title = {Effect of Soaking African Yam Bean Seeds in Unripe Plantain Peel Ash Solutions on the Nutrients, Anti-nutrients and Functional Properties of the Flour},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {4},
      pages = {147-151},
      doi = {10.11648/j.jfns.20150304.12},
      url = {https://doi.org/10.11648/j.jfns.20150304.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150304.12},
      abstract = {The dark brown coloured variety of African yam bean seeds (Sphenostylis stenocarpa) were soaked in distilled water (control) and in 1,2,3,4 and 5% solutions of unripe plantain peel ash (1:3w/v) for 15h at room temperature (27+0C), decorticated and processed into flours. The effects of soaking the seeds in different concentrations of the ash solution on proximate, mineral and anti-nutrient composition as well as on the functional properties of the flours were investigated. Result showed that the treatments had varying effects on the parameters evaluated. Flours prepared from seeds that were soaked in ash solutions had significantly (p0.05) higher swelling index and marginally (p>0.05) lower water absorption capacity and bulk density than the flour from seeds that were soaked in water. It is evident from the study that soaking African yam bean seeds in unripe plantain peel ash solutions has beneficial effects as the flours prepared from the soaked seeds had higher levels of protein and mineral elements, lower levels of anti-nutrients and the functional properties were not impaired when compared with flour from seeds that were soaked in water.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Effect of Soaking African Yam Bean Seeds in Unripe Plantain Peel Ash Solutions on the Nutrients, Anti-nutrients and Functional Properties of the Flour
    AU  - Inyang Ufot Evanson
    AU  - Eyo Edima Atanguma
    Y1  - 2015/07/03
    PY  - 2015
    N1  - https://doi.org/10.11648/j.jfns.20150304.12
    DO  - 10.11648/j.jfns.20150304.12
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 147
    EP  - 151
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20150304.12
    AB  - The dark brown coloured variety of African yam bean seeds (Sphenostylis stenocarpa) were soaked in distilled water (control) and in 1,2,3,4 and 5% solutions of unripe plantain peel ash (1:3w/v) for 15h at room temperature (27+0C), decorticated and processed into flours. The effects of soaking the seeds in different concentrations of the ash solution on proximate, mineral and anti-nutrient composition as well as on the functional properties of the flours were investigated. Result showed that the treatments had varying effects on the parameters evaluated. Flours prepared from seeds that were soaked in ash solutions had significantly (p0.05) higher swelling index and marginally (p>0.05) lower water absorption capacity and bulk density than the flour from seeds that were soaked in water. It is evident from the study that soaking African yam bean seeds in unripe plantain peel ash solutions has beneficial effects as the flours prepared from the soaked seeds had higher levels of protein and mineral elements, lower levels of anti-nutrients and the functional properties were not impaired when compared with flour from seeds that were soaked in water.
    VL  - 3
    IS  - 4
    ER  - 

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Author Information
  • Department of Food Science and Technology, University of Uyo, Uyo, Akwa Ibom State, Nigeria

  • Department of Food Science and Technology, University of Uyo, Uyo, Akwa Ibom State, Nigeria

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