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dc.contributor.authorKisambira, A.
dc.contributor.authorMuyonga, J.H.
dc.contributor.authorByaruhanga, Y.B.
dc.contributor.authorTukamuhabwa, P.
dc.contributor.authorTumwegamire, S.
dc.contributor.authorGruneberg, W.J.
dc.date.accessioned2019-12-04T11:04:27Z
dc.date.available2019-12-04T11:04:27Z
dc.date.issued2015-05-26
dc.identifier.citationKisambira, A., Muyonga, J.H., Byaruhanga, Y.B., Tukamuhabwa, P., Tumwegamire, S. & Grüneberg, W.J. (2015). Composition and functional properties of yam bean (Pachyrhizus spp.) seed flour. Food and Nutrition Sciences, 6(8), 736-746.
dc.identifier.issn2157-944X
dc.identifier.urihttps://hdl.handle.net/20.500.12478/1431
dc.descriptionOpen Access Journal
dc.description.abstractYam bean (Pachyrhizus spp.) is legume crop that not only produces edible roots but also has a high yield of unutilized seeds. Although the yam bean seeds are rich in protein, they are not used due to a high content of toxic rotenone. In this study, yam bean seeds were detoxified and the nutritional and functional properties of their protein determined to assess the proteins’ potential for applications. Seeds of 10 accessions (2 accessions of P. erosus, 4 accessions of P. ahipa and 4 accessions of P. tuberosus) were analyzed for proximate composition, pasting and functional properties (bulk density, least gelation concentration, water absorption capacity, oil absorption capacity, emulsifying capacity, emulsion stability, foaming capacity, foam stability and protein solubility). The results showed that yam bean seeds contained: 29.2 - 32.1 g/100g proteins, 31.3 - 33.0 g/100 g carbohydrates, 24.1 - 25.6 g/100g total fat, 7.5 - 8.1 g/100g crude fiber and 3.4 - 4.1 g/100g ash. The defatted P. erosus seed flour contained 45.6 - 48.8 g/100g protein, 32.6 - 36.5 g/100g total carbohydrate, 6.7 - 7.1 g/100g crude fiber, 6.0 - 6.4 g/100g ash and 5.2/100 g crude fat. The defatted yam bean seed flour exhibited relatively high protein solubility (68.0% - 70.4%), least gelation concentration (14%), water absorption capacity (2.8% - 2.9%) and oil absorption capacity (1.5%). The defatted flour exhibited emulsifying capacity of 35.7% - 36.0%, emulsion stability of 33.2% - 33.5%, foaming capacities of 42% and foam stability of 25.1% - 25.8%. With respect to pasting properties, the defatted yam bean seed flours exhibited pasting temperature of 80.0˚C - 81.3˚C, peak viscosity of 145.5 - 146.7 RVU, trough viscosity of 95.1 - 102.0 RVU, break down of 43.5 - 51.6 RVU, set back of 252.9 - 258.1 RVU and final viscosity of 348 - 360 RVU. The results show that yam bean seed has potential for use in both food and nonfood applications.
dc.description.sponsorshipDirectorate-General for Development Cooperation and Humanitarian Aid, Belgium
dc.format.extent736-746
dc.language.isoen
dc.subjectYam Bean
dc.subjectProximate Composition
dc.subjectFarming Systems
dc.subjectPachyrhizus
dc.titleComposition and functional properties of yam bean (Pachyrhizus spp.) seed flour
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.crpGrain Legumes
cg.contributor.affiliationMakerere University
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationInternational Potato Center
cg.coverage.regionAfrica
cg.coverage.regionEast Africa
cg.coverage.countryUganda
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectGrain Legumes
cg.journalFood and Nutrition Sciences
cg.howpublishedFormally Published
cg.accessibilitystatusOpen Access
local.dspaceid79648
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.4236/fns.2015.68076


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