EFFECTS OF DIFFERENT COOKING METHODS ON NUTRIENT AND ANTINUTRIENT COMPOSITION OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA) SEEDS

ABSTRACT

This research work addresses the effect of cooking methods (boiling and toasting) on the nutrient and antinutrient composition of speckled-brown variety of African yam bean (Sphenostylis stenocarpa) seeds. The African yam bean seeds were boiled and toasted; raw seeds served as the control. The raw, boiled and toasted seeds were milled into flour and all were analyzed for proximate, some vitamins, minerals and antinutrients using standard methods. Data was subjected to analysis of variance and means were separated by Duncan multiple range test. Toasting slightly increased the carbohydrate content from 58.8% to 60.03% and boiling significantly reduced (P < 0.05) the carbohydrate to 21.72%. Boiling significantly reduced (P < 0.05) the vitamin A content in form of Beta-carotene from 82.05% in raw to 75.9% in boiled samples. Toasting significantly increased (P < 0.05) the calcium content from 38.74mg/100g in raw to 46.78mg/100g in toasted African yam bean. Also, toasting significantly increased (P<0.05) the potassium content from 773.87mg/100g in raw sample to 777.33mg/100g in toasted African yam bean. The African yam bean seeds had low levels of antinutrients, high levels of potassium, appreciable amount of vitamin A, carbohydrate and calcium. 

TABLE OF CONTENTS

LIST OF TABLES

LIST OF FIGURES

Fig. 3.1: Flow chart for preparing boiled African yam bean seed 17

Fig. 3.2: Flow chart for preparing toasted African yam bean seed 18

Fig. 3.3: Flow chart for preparing raw sample of African yam   18

CHAPTER 1

INTRODUCTION

1.1  BACKGROUND OF STUDY

Legumes refer to the edible seeds of leguminous plant belonging to the familyleguminosae. The ones used as food are divided into two groups; the pulse and the oil-seeds or oil-bearing legumes. Pulses are the dried edible seeds of cultivated legumes such as peas, beans, cowpea, African yam bean, and soybean. The oil-seeds consist of legumes used primarily for their oil content such as groundnut, sesame seeds, locust bean, which may be extracted by pressing or by solvent extraction method (Ihekoronye and Ngoddy, 1985).

African yam bean (Sphenostylisstenocarpa) which belongs to the pulse group is found in Nigeria and other West African countries which include; Togo, Cameroun, Cote d I’voire and in central Africa (Klu et al., 2001). In Ethiopia and some other countries, African yam bean is grown for its tubers while in Southern Nigeria, it is grown for its seeds (Asoiroet al., 2011). In Southern Nigeria, the seeds are toasted and eaten with kernel seed. The seeds are also eaten as porridge. In parts of Ghana, African yam bean is boiled, made into sauce and eaten with ‘gari’(a roasted cassava product).

African yam bean contains high lysine while methionine and tryptophan contents are low (Evans and Boulter,1974). Lysine and methionine of African yam bean protein was found to be equal to or better than those of soybean (Duke et al., 1977) .Its fatty acid composition was found to be similar to most of the edible common pulses (Duke et al., 1977). However, studies have shown that access to different food varieties by people in underdeveloped countries can help in combating prevalence of malnutrition (Adewaleet al., 2013).

1.2STATEMENT OF PROBLEM

Nigeria like many other third world countries is food deficit especially with the increasing population growth. Animal protein is very essential for growth and many rural communities in Nigeria cannot afford it and over three million children lack sufficient proteins during the last decade and therefore suffer a great retarded physical growth and development (Ikhajiagbe, 2003). Protein deficiencies also directly or indirectly affect the productivity of adult populations. With the ever increasing population pressure and fast depletion of natural resources, it has become necessary to explore the possibilities of exploiting new plant resources to meet the growing needs of the human society. African yam bean (Sphenostylisstenocarpa) seed, an underutilized legume can go a long way to contribute to food security in the country (Sake et al., 2004). It is underutilized because of its low regard (Kluet al., 2001). There is also the hard to cook phenomenon which hinders the extensive use of African yam bean seed (Sake et al., 2004). Several studies have worked on different processing methods to improve the utilization of African yam bean seed (Ene-Obongand Obizoba, 1996; Nnam, 2003; Onyechi and Nwachi, 2008). This study on different cooking methods intends to investigate the effect of the different cooking methods on nutrient and antinutrient composition of African yam bean seed.

1.3  OBJECTIVES OF THE STUDY

The general objective of this study is to investigate the effect of cooking methods on the nutrient and antinutrientcomposition of African yam bean (Sphenostylisstenocarpa) seed.

The specific objectives are to;

1. to determine the nutrient composition of raw and differently cooked African yam bean (Sphenostylisstenocarpa) seeds.

2. to analyze the antinutrients present in the samples of African yam bean (Sphenostylisstenocarpa) seeds.

3. to determine the effects of different cooking methods on nutrient and antinutrient composition of African yam bean (Sphenostylisstenocarpa) seeds.

1.4  SIGNIFICANCE OF THE STUDY

The study will provide information on the nutrient and antinutrient composition of raw, boiled and toasted African yam bean (Sphenostylisstenocarpa) seeds. It will also provide knowledge on the effects of different cooking methods; toasting and boiling on the nutrient and antinutrientcomposition of African yam bean seed. Findings from this study may encourage the consumption of toasted African yam bean seed. The study also could encourage farmers to join hands in fighting hunger and malnutrition by engaging in the production of African yam bean seed to meet consumers’ needs.

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