Authors:
Offia Olua, Blessing I., Onwuzuruike, Uzochukwu A. and Okoroafor, Oyinyechi, S.
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Abstract:
The effects of toasting (l0 and 15 minutes), soaking (12 and 24 hours) and boiling (20 and 30
minutes) on the dietary fibre content, proximate composition and functional properties of
soybean flour (SF) and African yam bean flour (AYBF) samples were studied. Dietary fibre
composition of SF comprised 4.62 - 3.40 %, 8.57 % - 5.75 % and 12.52% - 10.43 % for soluble,
insoluble and total dietary fibre (TDF) respectively, while that of AYBF comprised 5.47 % - 3.28
%, 11.64 % - 8.71 % and 16.62 % - 12.28 % for soluble, insoluble and TDF. The proximate
composition of SF comprised 12.02 % - 9.14 %, 29.00 % - 5.18 %, 29.86 % - 17.68 %, 29.57 % -
19.91 %, for moisture, fat, protein and carbohydrate content, while in AYBF, 9.27 % - 5.00 %,
17.00 % - 7.00 %, 23.53 % - 14.22 %, 55.83 % - 51.97 % for moisture, fat, protein and
carbohydrate content. The functional properties of SF ranged from 2.49 g/ml - 1.80 g/ml for oil
absorption capacity (OAC), 4.50 g/ml - 2.94 g/ml for water absorption capacity (WAC), 86.67'C
- 77.00'C for gelation temperature (GT), while that of AYBF comprised, 21.4 g/ml - 1.68 g/ml
(OAC), 3.44 g/ml - 2.10 g/ml (WAC), and 82.00'C - 75.00'C (GT). Conclusively, processing had
significant effects on the dietary fibre composition, proximate composition, and the functional
properties of SF and AYBF with toasting being discovered to increase significantly their IDF and
TDF.
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