[PDF] Top 20 Composition and Functional Properties of Yam Bean (Pachyrhizus spp ) Seed Flour

... defatted yam bean seed flours exhibited no significant difference between the two accessions (UYB 06 and UYB 07) (Table ...for yam been seed flour in this study was higher than ... See full document

... Functional properties of a food material are parameters that determine its application and end ...the functional characteristics and proximate composition of varieties of Mucuna ...the ... See full document

... compositionand functional propertiesof fenugreek seed ...fenugreek flour had higher crude protein 29.89% in fenugreek flour germinated for 72h followed by ...fenugreek flour germinated ... See full document

... mung bean seeds into flours. Composites of maize: mung bean (MA: MU) flours were produced using different ...Proximate composition and functional properties of the composite flours were ... See full document

... mahogany bean (Afzelia africana) seeds were fermented naturally at 0, 24, 48 and 72 hr, oven dried at 60°C, then milled using attrition mill into four different flour ...proximate composition and ... See full document

... proximate composition and selected functional properties of soft wheat ...wheat flour was purchased from local suppliers at Kajetia market in ...The flour were cleaned of foreign ... See full document

... chemical composition, nature minerals, anti-nutrients, functional and physicochemical properties of Caesalpina bonduc and Monodara myristica seed flours were ...bonduc flour were ... See full document

... African yam bean (Sphenostylis stenocarpa) seed, an underutilized legume were ...into flour and the effects of germination on the proximate composition, anti-nutritional contents, ... See full document

... lupin seed (120%), soy (130%) and pigeon pea (138%) flours ...sorrel seed flours may serve as functional ingredients in liquid and semi liquid foods like soups, gravies and baked products where water ... See full document

... Yellow yam, unripe plantain and pumpkin seed flour blends were produced and their potentials for biscuits production were ...yellow yam, unripe plantain and pumpkin seed flour ... See full document

... from flour blends of 70% wheat and 30% sweet potato fortified with varying levels of brewers spent grain (BSG) ...BSG flour ranged between 0 and 9% of the flour ...with flour from 100% wheat ... See full document

... soybean flour was produced according to the method of Sowonola et ...fine flour, packaged with airtight cellophane bag and stored prior to ...soybean seed were soaked in 1000 ml of distilled water ... See full document

... complementary flour blends was low. Sprouting of African yam bean must have contributed to low bulk ...pea flour blends, as germination has been reported to be useful in preparation of low ... See full document

... wheat flour, water, yeast and salt by series of processes involving mixing, kneading, proofing, moulding and baking ...conventional flour used in the production of bread in ...novel functional foods ... See full document

... of yam is as a boiled vegetable with some kind of sauce, but the skin is not ...Africa, yam is often pounded into a thick paste after boiling and is eaten with soup ...[4]. Yam is also processed into ... See full document

... Niba et al., (2001) described water absorption capacity as an important processing parameter that has implications for viscosity. Furthermore, water absorption capacity is important in bulking and consistency of products ... See full document

... (Tulyathan et al., 2002) and pasting characteristics (Roy & Mitra, 1970; Kumar et al., 1988) of jackfruit seed. However, various extraction methods such as 5% sulphur dioxide (Han & Hamaker, 2002), alkali, ... See full document

... includingNigeria yam is processed into various food forms which include pounded yam boiled yam roasted yam grilled yam, yam bal, mashed yam, yam chips and flakes ... See full document

... of yam grown throughout the ...its composition and acceptability. In Nigeria, sensory properties of yam such as texture, appearance and flavor/taste are the main acceptability factors used by ... See full document

... that an adult man would require 485-582 g L. siceraria kernel to meet his energy requirement while infants would require 143 g. The utilizable energy due to protein (UEDP %) for the sample was 17.5. This value was ... See full document