Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour - III

International Journal of Food Sciences and Nutrition

Volumn 48, Issue 4, 1997, Pages 243-250

  Oshodi, A A ^a   Ipinmoroti, K O ^a   Adeyeye, E I ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATE; FAT; MINERAL; PHOSPHORUS; POTASSIUM; PROTEIN;

ARTICLE; ASH; BEAN; CARBOHYDRATE ANALYSIS; FLOUR; FOAM; FOOD ANALYSIS; LIPID ABSORPTION; MOISTURE; NUTRITIONAL VALUE; PROTEIN CONTENT; SOLUBILITY; WATER ABSORPTION;

DIOSCOREA ALATA; PHASEOLUS (ANGIOSPERM); SPHENOSTYLIS STENOCARPA;

EID: 0030764674     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.3109/09637489709028568     Document Type: Article

References (31)

1. Abbey BW and Ayuh EJ (1991): Functional properties of African yam bean flour. Nig. J. Nutr. Sci. 12, 44-47.
2. Adeyeye EI (1995): Studies of the chemical composition and functional properties of African yam bean (Sphenostylis stenocarpa) flour. A PhD thesis submitted to the Federal University of Technology, Akure, Nigeria.
3. Adeyeye EI, Oshodi AA & Ipinmoroti KO (1994): Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour II. Int. J. Food Sci. Nutr. 45, 115-126.
4. Akobundu ENT, Cherry JP & Simmons JG (1982): Chemical, functional and nutritional properties of egusi (Colocynthis citrulus L.) seed protein products J. Food Sci. 47, 829-836.
5. Althachul HM & Wilcke HL (1985): New Protein Foods, vol. 5. Seed Storage Proteins. London: Academic Press.
6. AOAC (1990): Official Methods of Analysis. 15th edn. Washington, DC: Association of Official Analytical Chemists.
7. Beuchat LR (1977): Functional and electrophoretic characteristics of succinylated peanut flour protein: J Agric. Food Chem. 25, 258-261.
8. Chou D & Morr CV (1979): Protein-water interactions and functional properties J. Am. Oil Chem. Soc. 56, 53A.
9. Coffman CW & Garcia VC (1977): Functional properties and amino acid content of a protein isolate from mung bean flour. J. Food Technol. 12, 473-484.
10. Edem DO, Amugo CI & Eka OU (1990): Chemical composition of yam beans (Sphenostylis stenocarpa). Trop. Sci. 30, 59-63
11. Fagbemi TN & Oshodi AA (1991): Chemical composition and functional properties of full fat fluted pumpkin seed flour (Talfairia occidentialis). Nig. Food J. 9, 26-32.
12. FAO (1968): Food Composition Table for Use in Africa. Bethesda, MD: FAO and US Department of Health Education and Welfare.
13. Hutton CS & Campbell AM (1981): ACS Symp. Ser. 147, 89
14. Ige MM, Ogunsua AO & Oke OL (1984): Functional properties of the proteins of some Nigerian oil seeds: Conophor seeds and three varieties of Melon seeds. J. Agric. Food Chem. 32, 822-825.
15. Inklaar PA & Fortuin J (1969): Determining emulsifying and emulsion stabilizing capacity of protein meat additives. J. Food Technol. 23, 103.
16. Kine BB, Eka OU, Aremu CY & Ifon ET (1991): Chemical evaluation of the nutritive value of African yam bean (Sphenostylis stenocarpa). Trop. J. Appl. Sci. 1, 99-102.
17. Kinsella JE (1976): Functional properties of protein foods. Crit. Rev. Food Sci. Nutr. 1, 219.
18. Kinsella JE (1979): Functional properties of soy proteins. J. Am. Oil Chem. Soc. 56, 242-258.
19. Kinsella JE, Damodaran S & German B (1985): Physicochemical and functional properties of oil seed proteins with emphasis on soy proteins. In: New Protein Foods, vol. 5, eds AM Altechul & HL Wilcke, pp. 107-178. New York: Academic Press.
20. Lin MJY, Humbert ES & Sosulski FW (1974): Certain functional properties of sunflower meal products. J. Food Sci. 39, 368-370.
21. Mtebe K (1989): The effect of dry and moist heat on some chemical properties of winged bean seed. Trop. Grain Legume Bull. 36, 32-33.
22. Okigbo BN (1973): Introducing the Yam Bean Sphenostylis stenocarpa (Hochst, Ex. A. Rich) Harms. Proceedings 1st IITA Grain Legume Improvements Workshop, 29 October-2 November, IITA, Ibadan, Nigeria.
23. Oshodi AA & Adeladun MOA (1993): Proximate composition, some valuable minerals and functional properties of three varieties of Lima bean (Phaseolus lunatus Linn.) flour. Int. J. Food Sci. Nutr. 43, 181-185.
24. Oshodi AA & Ekperigin MM (1989): Functional properties of pigeon pea (Cajanus cajan) flour. Food Chem. 34, 187-191.
25. Pearson D (1976): Chemical Analysis of Food, 7th edn. London: J & A Churchill.
26. Sathe SK & Salunkhe DK (1981): Functional properties of the great northern bean (Phaseolus vulgaris L.) proteins: emulsion, foaming, viscosity and gelation properties. J. Food Sci. 46, 71-76.
27. Sathe SK, Deshpande SS & Salunkhe DK (1982): Functional properties of lupin seed (Lupinus mutabilis) proteins and protein concentrates. J. Food Sci. 47, 491-497.
28. Sosulski FW (1962). The centrifuge method for determining flour absorption in hard red spring wheats. Cereal Chem. 39, 344-350
29. Steel RGD & Torrie JH (1980): Principles and Procedures of Statistics. London: McGraw-Hill.
30. Tindall HD (1986). Vegetable in the Tropics. Basingstoke: English Language Book Society/Macmillan.
31. Wolf JW & Cowan JC (1977): Soybeans as a Food Source, 2nd edn. Cleveland, OH: CRC Press.