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Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro protein digestibility of the African yambean (Sphenostylis stenocarpa).
Plant Foods Hum Nutr. 1996 Jan; 49(1):43-52.PF

Abstract

The effects of processing (soaking, dehulling, fermentation and heat treatment) on the cooking time, protein, mineral, tannin, phytate and in vitro protein digestibility (IVPD) of the African yambean (AYB) were examined. The cooking time ranged from 90-155 minutes. Soaking reduced cooking time by about 50 percent. Soaking for 12 hours was the most appropriate to reduce cooking time, tannin and phytate levels. It improved in vitro protein digestibility (IVPD). Prolonged soaking (24 hours) decreased calcium (Ca) and iron (Fe) values by 19 percent and 35 percent, respectively. Dehulling showed that Ca, Fe, magnesium (Mg) and zinc (Zn) were concentrated in the seed coat of the AYB. The seeds soaked and dehulled retained Mg and Zn. Dehulling reduced tannin but had no significant effect on phytate and the IVPD of the AYB except for seeds soaked for 12 hours before dehulling. Soaking for 24 hours before dehulling significantly increased crude protein content by 16 percent (p < 0.05). Blanching and roasting increased the IVPD by 8-11 percent. Fermentation had no effect on the crude protein, Ca, Fe, Mg and Zn but significantly reduced phytate content of the AYB. Fermentation had no advantage over heat treatment with respect to improving the in vitro protein digestibility of the AYB.

Authors+Show Affiliations

Ene-obong HN
Department of Home Science and Nutrition, University of Nigeria, Nsukka, Enugu State, Nigeria.
Obizoba IC
No affiliation info available

MeSH

AfricaCalciumCookingDigestionFabaceaeFermentationFood HandlingHot TemperatureHumansHydrolyzable TanninsMineralsNutritive ValuePhytic AcidPlant ProteinsPlants, MedicinalTime Factors

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

9139303

Citation

Ene-obong, H N., and I C. Obizoba. "Effect of Domestic Processing On the Cooking Time, Nutrients, Antinutrients and in Vitro Protein Digestibility of the African Yambean (Sphenostylis Stenocarpa)." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 49, no. 1, 1996, pp. 43-52.
Ene-obong HN, Obizoba IC. Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro protein digestibility of the African yambean (Sphenostylis stenocarpa). Plant Foods Hum Nutr. 1996;49(1):43-52.
Ene-obong, H. N., & Obizoba, I. C. (1996). Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro protein digestibility of the African yambean (Sphenostylis stenocarpa). Plant Foods for Human Nutrition (Dordrecht, Netherlands), 49(1), 43-52.
Ene-obong HN, Obizoba IC. Effect of Domestic Processing On the Cooking Time, Nutrients, Antinutrients and in Vitro Protein Digestibility of the African Yambean (Sphenostylis Stenocarpa). Plant Foods Hum Nutr. 1996;49(1):43-52. PubMed PMID: 9139303.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro protein digestibility of the African yambean (Sphenostylis stenocarpa). AU - Ene-obong,H N, AU - Obizoba,I C, PY - 1996/1/1/pubmed PY - 1996/1/1/medline PY - 1996/1/1/entrez SP - 43 EP - 52 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 49 IS - 1 N2 - The effects of processing (soaking, dehulling, fermentation and heat treatment) on the cooking time, protein, mineral, tannin, phytate and in vitro protein digestibility (IVPD) of the African yambean (AYB) were examined. The cooking time ranged from 90-155 minutes. Soaking reduced cooking time by about 50 percent. Soaking for 12 hours was the most appropriate to reduce cooking time, tannin and phytate levels. It improved in vitro protein digestibility (IVPD). Prolonged soaking (24 hours) decreased calcium (Ca) and iron (Fe) values by 19 percent and 35 percent, respectively. Dehulling showed that Ca, Fe, magnesium (Mg) and zinc (Zn) were concentrated in the seed coat of the AYB. The seeds soaked and dehulled retained Mg and Zn. Dehulling reduced tannin but had no significant effect on phytate and the IVPD of the AYB except for seeds soaked for 12 hours before dehulling. Soaking for 24 hours before dehulling significantly increased crude protein content by 16 percent (p < 0.05). Blanching and roasting increased the IVPD by 8-11 percent. Fermentation had no effect on the crude protein, Ca, Fe, Mg and Zn but significantly reduced phytate content of the AYB. Fermentation had no advantage over heat treatment with respect to improving the in vitro protein digestibility of the AYB. SN - 0921-9668 UR - https://www.unboundmedicine.com/medline/citation/9139303/Effect_of_domestic_processing_on_the_cooking_time_nutrients_antinutrients_and_in_vitro_protein_digestibility_of_the_African_yambean__Sphenostylis_stenocarpa__ DB - PRIME DP - Unbound Medicine ER -