Nutritional Assessment And Utilization Of African Yambean (Sphenostylist Stenocarpa)

ABSTRACT

Flour was gotten from African Yambean and it was used to produce cake to compare with wheat flour , the sample were identified by C (100% Wheat flour) A(100% African Yambean flour) B (50%Wheat flour + 50%African Yambean flour) D (70%African Yambean flour + 30% Wheat flour). Proximate composition; functional properties and sensory evaluation of cake were determined. There were significantly differences; (P between the samples C and A in terms of protein content. There was also significantly difference in terms of Appearance. Sample C (100% Wheat flour) has the highest appearance contents. Compared to sample A(100% African Yambean flour). The study showed an increase in the functional properties, Oil absorption of sample C cake. All produces were found to be acceptable as recorded by the panelist in terms of colour, aroma, taste, appearance and overall acceptability. The general acceptability scores shows that African Yambean flour can be used as a substitute to wheat flour in bakery producers.