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首页> 外文期刊>Plant Foods for Human Nutrition >Pretreatment of African yam bean (Sphenostylis stenocarpa): effect of soaking and blanching on the quality of African yam bean seed
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Pretreatment of African yam bean (Sphenostylis stenocarpa): effect of soaking and blanching on the quality of African yam bean seed

机译：非洲山药豆（Sphenostylis stenocarpa）的预处理：浸泡和漂白对非洲山药豆种子品质的影响

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摘要

The effect of pretreatment (soaking in sodium salts and blanching) on hydration coefficient (HC), chemical composition, texture, and color of African yam bean (AYB) was investigated. Soaking in water and in salt solutions increased the HC and about 90% of final HC values were attained at 12 and 4 hr of soaking for whole and dehulled beans, respectively. Protein content was slightly increased by soaking and blanching while ash and fat contents were reduced. Generally, a combination of dehulling and wet-processing reduced firmness of the beans more than soaking or blanching of the whole beans.Antioxidant activity was lowest (3260 TE(3)100 g) in cream-colored beans and highest (16,600 TE/100 g) in brown-colored beans. The tannin contents of unprocessed cream-colored beans and dehulled wet-processed marble variety were not significantly different (p > 0.05). The levels of tannins in the marble variety were reduced by blanching for 40 min (19.2%), soaking for 12 hr (16.0%), dehulling (72.0%), dehulling and blanching (88.8%). The whiteness of bean flours was increased significantly by dehulling, slightly by wet-processing of marble variety, and reduced significantly by wet-processing of cream-colored beans.
机译：研究了预处理（浸泡在钠盐中并变白）对非洲山药豆（AYB）的水合系数（HC），化学成分，质地和颜色的影响。浸泡在水和盐溶液中会增加HC，分别在整粒和脱壳的豆上浸泡12个小时和4个小时时，最终HC值达到约90％。蛋白质含量通过浸泡和热烫略有增加，而灰分和脂肪含量减少。通常，脱壳和湿法加工相结合的效果比整豆的浸泡或漂白更能降低豆的硬度。米色豆中的抗氧化活性最低（3260 TE（3）100 g），最高（16,600 TE / 100） g）在褐色豆子中。未加工的米色豆和去皮的湿加工大理石品种的单宁含量没有显着差异（p> 0.05）。通过烫漂40分钟（19.2％），浸泡12小时（16.0％），脱皮（72.0％），脱皮和烫漂（88.8％），可以降低大理石品种中的单宁含量。脱皮可显着提高豆粉的白度，大理石品种的湿加工可显着提高豆粉的白度，而米色豆的湿加工可显着降低豆粉的白度。

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