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


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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