Household Consumption Pattern, Processing And Utilization Of African Yam Beam (Sphenostylis Tenocarpa) In Oboro Ikwuano L.G.A.

ABSTRACT

The consumption pattern, processing and utilization of African yam bean were investigated in Oboro in Ikwuano L.G.A. A total of households were used for the study. Questionnaire, laboratory analysis, recipe development and sensory evaluation studies were used for data collection Results showed that majority of the women interviewed were civil servants and a good number of them had secondary school education. African yambean is consumed because it is cheap, nutritious, available and tastes good. The sensor evaluation studies showed that of all the food samples, the dehulled sample produced the best colour which was significantly different from others (pO.0). The cakes and biscuits prepared from wheat flour produced the best product but were not significantly different (p 'O.O5) from those prepared from African yambean - wheat flour. Dehulled African yam bean had the least cooking time taking 90 minute followed by both soaked and unsoaked African yambean to which akanwu was added and took 145 minutes. However, both those that were soaked and unsoaked but to which akanwu was not added took the longest time to cook, 175 minutes.