Publisher: Bachudo Science Co. Ltd

Nutritive Composition and Physical Characteristics of Supplemented Limitation Milk From African Yam Bean (SPHENOSTYLIS STENOCARPA)

E. R. Aminigo, P. S. Lehtola, L. E. Metzger
KEYWORDS: African yam bean, heat processing, imitation milk, Nutritive composition, Sphenostylis stenocarpa

ABSTRACT:

The effect of processing techniques on the chemical composition and physical properties of imitation milk from African yam bean (AYB) was evaluated. Milks extracted from whole bean flour had a protein content of 3.7%, which was significantly (P<0.05) higher than milks extracted from soaked or blanched seeds. The increase in protein content of milks due to supplementation with 4% milk protein concentrate exceeded 50%. The lysine content (g/100g protein) of supplemented milks was about 18% lower than the values for the seeds. Potassium ana phosphorus were the most abundant minerals in A YB seeds and milks. Production of supplemented milk resulted in reductions of 100% sucrose w1d 72.1 - 75.4% stachyose and raffinose. Thermal treatment increased the lightness (L-value) and reduced yellowness (b-value) of milks significantly (P <0.05), and dehulling the beans significantly (P<0.05) increased the L-values of milk. Heat processing of milks at 95°C for 20 min was suitable for color stability.


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