The Effect of Dehulling On the Phytochemical Composition of Roasted and Unroasted African Yam Bean Flour

C.N. Nwakalor¹

Section:Research Paper, Product Type: Journal-Paper
Vol.8 , Issue.2 , pp.59-62, Feb-2022

Online published on Feb 28, 2022

Copyright © C.N. Nwakalor . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
The study examined the effect of dehulling on the phytochemical (phytate, tannin, saponin and cyanide) composition of roasted and unroasted African Yam bean flour. Two samples of African yam bean seeds were separately divided into two potions each, making it a total of four potions. For the roasted; one was dehulled and roasted in the oven, the other one was undehulled and roasted in the oven. For the Unroasted; one was dehulled and other was undehulled to obtain different samples of processed African Yam bean flours. The flours were analyzed to determine their level of phytochemical composition and it was observed that cyanide content of the samples ranged from 0.02mg/100 obtained from dehulled unroasted sample to 0.50mg/100 undehulled roasted, the saponin content ranged between 0.02% to 0.23% obtained from dehulled unroasted sample and undehulled roasted sample, the phytate content ranged from 0.03 to 0.93mg/100, while the tannin content ranged from 0.04 to 0.58% obtained from dehulled unroasted sample and undehulled roasted sample. The study showed that dehulling of African yam bean seeds before milling into flour had considerable influence on flours and heavy reduction in the phytochemical composition of the flours.

Key-Words / Index Term :
Dehulling, phytochemical composition, roasted, unroasted and African yam bean flour

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