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首页> 外文期刊>International Journal of Basic and Applied Sciences >Effect of processing methods on the proximate composition of African yam bean (Sphenostylis stenocarpa) flours and sensory characteristics of their gruels
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Effect of processing methods on the proximate composition of African yam bean (Sphenostylis stenocarpa) flours and sensory characteristics of their gruels

机译：加工方法对非洲山药豆近缘面粉及其稀感的影响

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Background: African yam bean (AYB) could be processed into value added food products. Processing however affects the chemical, sensory and functional properties of the foods. Objectives: This work determined the effect of processing methods on the proximate composition of African yam bean ( Sphenostylis stenocarpa ) flour and the sensory properties of its gruels. Methods: Six kilogram of African yam bean seeds were sorted and divided into 4 portions of 1.5kg each. One portion was washed and fermented without lime for 24h, sundried for 72h and roasted (F24R). The second portion was washed, fermented with lime juice for 24h, sundried for 72h and roasted (FL24R). The third portion was washed, fermented with lime for 48h, sundried for 72h and roasted (FL48R). The last portion was washed, dried and roasted (OR) (the control). The samples were milled into flours and analyzed for proximate composition. Gruels were prepared with the flours and analyzed for their sensory properties. Statistical Packages for Social Sciences (SPSS) was used to analyze the data obtained. Results: Sample F24R had the highest protein content (33.08%) while FL24R had the least protein content (20.96%) and was followed by FL48R (27.86%). The fat content of FL48R, F24R and OR were 3.68%, 4.90% and 5.49%, respectively. Sample FL24R had higher ash content (4.08%) than the other samples. The control (OR) on the other hand, had the highest fibre content of 6.31%. The fibre contents (4.16% - 4.28%) of the other samples were not significantly (p>0.05) different. FL24R had carbohydrate level of 62.26% which was significantly (p0.05). Conclusion: Alkaline fermentation combined with roasting improved nutrient contents of AYB. Keywords : African Yam bean Flour, Sensory Characteristics, Proximate Composition, and Processing Methods.
机译：背景：非洲山药豆（AYB）可以加工成增值食品。然而，加工会影响食品的化学，感官和功能特性。目的：这项工作确定了加工方法对非洲山药豆（Sphenostylis stenocarpa）面粉的接近组成及其粥的感官特性的影响。方法：将6公斤非洲山药种子分类，分成4份，每份1.5公斤。将一份洗涤并在无石灰的情况下发酵24小时，晒干72小时，然后烘烤（F24R）。洗涤第二部分，用酸橙汁发酵24小时，晒干72小时并烤（FL24R）。洗涤第三部分，用石灰发酵48小时，晒干72小时并烘烤（FL48R）。将最后部分洗涤，干燥并烤（OR）（对照）。将样品研磨成面粉，并分析其附近的组成。用面粉制备稀饭并分析其感官特性。社会科学统计软件包（SPSS）用于分析获得的数据。结果：样品F24R的蛋白质含量最高（33.08％），而FL24R的蛋白质含量最低（20.96％），其次是FL48R（27.86％）。 FL48R，F24R和OR的脂肪含量分别为3.68％，4.90％和5.49％。样品FL24R具有比其他样品更高的灰分（4.08％）。另一方面，对照（OR）具有6.31％的最高纤维含量。其他样品的纤维含量（4.16％-4.28％）没有显着差异（p> 0.05）。 FL24R的碳水化合物水平为62.26％，显着（p0.05）。结论：碱性发酵结合焙烧可提高AYB的营养成分。关键词：非洲山药豆粉，感官特性，近邻成分和加工方法。

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