Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends

Ufot Evanson Inyang; Victoria Okon Ekop

doi:doi:10.11648/j.ijnfs.20150405.16

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Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends

Ufot Evanson Inyang, Victoria Okon Ekop

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 5)

Received: 1 August 2015 Accepted: 17 August 2015 Published: 26 August 2015

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Abstract

This study was carried out to determine the effect of substituting unripe banana (Musa spp.) flour with different levels of African yam bean (Sphenostylis stenocarpa) flour on the proximate composition, minerals, anti-nutrients and functional properties of the flour blends. Underutilized unripe banana cultivar (“mboro ukom”) and African yam bean seeds (black variety) were separately processed into flours. The banana flour was supplemented with African yam bean flour at substitution levels of 0, 10, 20, 30, 40 and 50% to obtain the flour blends with 100% banana flour as the control sample. The results showed that substituting unripe banana flour with levels of African yam bean flour significantly (p<0.05) increased the crude protein content from 4.39% for 100% banana flour to 14.05% for 50% yam bean flour substitution while the carbohydrate content decreased significantly (p<0.05) from 90.92% for 100% banana flour to 80.12% for 50% yam bean flour substitution. The fat, ash and crude fibre contents increased with increase in African yam bean flour substitution from 0.58%, 2.80% and 1.31% for 100% banana flour to 0.98%, 3.06% and 1.79% for 50% African yam bean flour substitution, respectively. The 100% banana flour had the highest caloric value (386.46kcal/100g) while blend containing 50% African yam bean flour had the least value (385.84kcal/100g). The K, Ca and Mg decreased from 382.41mg/100g, 12.18mg/100g and 41.62mg/100g in the 100% banana flour to 345.96mg/100g, 8.93mg/100g and 33.12mg/100g in the 50% African yam bean flour blend, respectively. Conversely, the Na, Fe and Zn increased from 1.60mg/100g, 0.89mg/100g and 0.63mg/100g in 100% banana flour to 2.29mg/100g, 3.05mg/100g and 2.21mg/100g in the 50% African yam bean flour substituted blend, respectively. Oxalate, tannin, phytate and hydrogen cyanide contents increased with increase in African yam bean flour substitution. However, their values in the blended flours were low and would pose no threat to health. Blended flours exhibited higher water absorption, oil absorption, swelling and foaming capacities than the 100% banana flour. On the other hand, the bulk density decreased with African yam bean flour substitution. The study demonstrated that the nutritional quality and functional properties of unripe banana flour can be improved through supplementation with African yam bean flour.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 5)
DOI	10.11648/j.ijnfs.20150405.16
Page(s)	549-554
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Unripe Banana Flour, African Yam Bean Flour, Supplementation, Physico-chemical Properties, Anti-nutrients

References

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Ufot Evanson Inyang, Victoria Okon Ekop. (2015). Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends. International Journal of Nutrition and Food Sciences, 4(5), 549-554. https://doi.org/10.11648/j.ijnfs.20150405.16

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ACS Style

Ufot Evanson Inyang; Victoria Okon Ekop. Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends. Int. J. Nutr. Food Sci. 2015, 4(5), 549-554. doi: 10.11648/j.ijnfs.20150405.16

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Ufot Evanson Inyang, Victoria Okon Ekop. Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends. Int J Nutr Food Sci. 2015;4(5):549-554. doi: 10.11648/j.ijnfs.20150405.16

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@article{10.11648/j.ijnfs.20150405.16,
  author = {Ufot Evanson Inyang and Victoria Okon Ekop},
  title = {Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {5},
  pages = {549-554},
  doi = {10.11648/j.ijnfs.20150405.16},
  url = {https://doi.org/10.11648/j.ijnfs.20150405.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150405.16},
  abstract = {This study was carried out to determine the effect of substituting unripe banana (Musa spp.) flour with different levels of African yam bean (Sphenostylis stenocarpa) flour on the proximate composition, minerals, anti-nutrients and functional properties of the flour blends. Underutilized unripe banana cultivar (“mboro ukom”) and African yam bean seeds (black variety) were separately processed into flours. The banana flour was supplemented with African yam bean flour at substitution levels of 0, 10, 20, 30, 40 and 50% to obtain the flour blends with 100% banana flour as the control sample. The results showed that substituting unripe banana flour with levels of African yam bean flour significantly (p<0.05) increased the crude protein content from 4.39% for 100% banana flour to 14.05% for 50% yam bean flour substitution while the carbohydrate content decreased significantly (p<0.05) from 90.92% for 100% banana flour to 80.12% for 50% yam bean flour substitution. The fat, ash and crude fibre contents increased with increase in African yam bean flour substitution from 0.58%, 2.80% and 1.31% for 100% banana flour to 0.98%, 3.06% and 1.79% for 50% African yam bean flour substitution, respectively. The 100% banana flour had the highest caloric value (386.46kcal/100g) while blend containing 50% African yam bean flour had the least value (385.84kcal/100g). The K, Ca and Mg decreased from 382.41mg/100g, 12.18mg/100g and 41.62mg/100g in the 100% banana flour to 345.96mg/100g, 8.93mg/100g and 33.12mg/100g in the 50% African yam bean flour blend, respectively. Conversely, the Na, Fe and Zn increased from 1.60mg/100g, 0.89mg/100g and 0.63mg/100g in 100% banana flour to 2.29mg/100g, 3.05mg/100g and 2.21mg/100g in the 50% African yam bean flour substituted blend, respectively. Oxalate, tannin, phytate and hydrogen cyanide contents increased with increase in African yam bean flour substitution. However, their values in the blended flours were low and would pose no threat to health. Blended flours exhibited higher water absorption, oil absorption, swelling and foaming capacities than the 100% banana flour. On the other hand, the bulk density decreased with African yam bean flour substitution. The study demonstrated that the nutritional quality and functional properties of unripe banana flour can be improved through supplementation with African yam bean flour.},
 year = {2015}
}

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TY  - JOUR
T1  - Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends
AU  - Ufot Evanson Inyang
AU  - Victoria Okon Ekop
Y1  - 2015/08/26
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150405.16
DO  - 10.11648/j.ijnfs.20150405.16
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 549
EP  - 554
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150405.16
AB  - This study was carried out to determine the effect of substituting unripe banana (Musa spp.) flour with different levels of African yam bean (Sphenostylis stenocarpa) flour on the proximate composition, minerals, anti-nutrients and functional properties of the flour blends. Underutilized unripe banana cultivar (“mboro ukom”) and African yam bean seeds (black variety) were separately processed into flours. The banana flour was supplemented with African yam bean flour at substitution levels of 0, 10, 20, 30, 40 and 50% to obtain the flour blends with 100% banana flour as the control sample. The results showed that substituting unripe banana flour with levels of African yam bean flour significantly (p<0.05) increased the crude protein content from 4.39% for 100% banana flour to 14.05% for 50% yam bean flour substitution while the carbohydrate content decreased significantly (p<0.05) from 90.92% for 100% banana flour to 80.12% for 50% yam bean flour substitution. The fat, ash and crude fibre contents increased with increase in African yam bean flour substitution from 0.58%, 2.80% and 1.31% for 100% banana flour to 0.98%, 3.06% and 1.79% for 50% African yam bean flour substitution, respectively. The 100% banana flour had the highest caloric value (386.46kcal/100g) while blend containing 50% African yam bean flour had the least value (385.84kcal/100g). The K, Ca and Mg decreased from 382.41mg/100g, 12.18mg/100g and 41.62mg/100g in the 100% banana flour to 345.96mg/100g, 8.93mg/100g and 33.12mg/100g in the 50% African yam bean flour blend, respectively. Conversely, the Na, Fe and Zn increased from 1.60mg/100g, 0.89mg/100g and 0.63mg/100g in 100% banana flour to 2.29mg/100g, 3.05mg/100g and 2.21mg/100g in the 50% African yam bean flour substituted blend, respectively. Oxalate, tannin, phytate and hydrogen cyanide contents increased with increase in African yam bean flour substitution. However, their values in the blended flours were low and would pose no threat to health. Blended flours exhibited higher water absorption, oil absorption, swelling and foaming capacities than the 100% banana flour. On the other hand, the bulk density decreased with African yam bean flour substitution. The study demonstrated that the nutritional quality and functional properties of unripe banana flour can be improved through supplementation with African yam bean flour.
VL  - 4
IS  - 5
ER  -

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Author Information

Ufot Evanson Inyang

Department of Food Science and Technology, University of Uyo, Akwa Ibom State, Nigeria
Victoria Okon Ekop

Department of Food Science and Technology, University of Uyo, Akwa Ibom State, Nigeria

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APA Style

Ufot Evanson Inyang, Victoria Okon Ekop. (2015). Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends. International Journal of Nutrition and Food Sciences, 4(5), 549-554. https://doi.org/10.11648/j.ijnfs.20150405.16

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ACS Style

Ufot Evanson Inyang; Victoria Okon Ekop. Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends. Int. J. Nutr. Food Sci. 2015, 4(5), 549-554. doi: 10.11648/j.ijnfs.20150405.16

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AMA Style

Ufot Evanson Inyang, Victoria Okon Ekop. Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends. Int J Nutr Food Sci. 2015;4(5):549-554. doi: 10.11648/j.ijnfs.20150405.16

Copy | Download

@article{10.11648/j.ijnfs.20150405.16,
  author = {Ufot Evanson Inyang and Victoria Okon Ekop},
  title = {Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {5},
  pages = {549-554},
  doi = {10.11648/j.ijnfs.20150405.16},
  url = {https://doi.org/10.11648/j.ijnfs.20150405.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150405.16},
  abstract = {This study was carried out to determine the effect of substituting unripe banana (Musa spp.) flour with different levels of African yam bean (Sphenostylis stenocarpa) flour on the proximate composition, minerals, anti-nutrients and functional properties of the flour blends. Underutilized unripe banana cultivar (“mboro ukom”) and African yam bean seeds (black variety) were separately processed into flours. The banana flour was supplemented with African yam bean flour at substitution levels of 0, 10, 20, 30, 40 and 50% to obtain the flour blends with 100% banana flour as the control sample. The results showed that substituting unripe banana flour with levels of African yam bean flour significantly (p<0.05) increased the crude protein content from 4.39% for 100% banana flour to 14.05% for 50% yam bean flour substitution while the carbohydrate content decreased significantly (p<0.05) from 90.92% for 100% banana flour to 80.12% for 50% yam bean flour substitution. The fat, ash and crude fibre contents increased with increase in African yam bean flour substitution from 0.58%, 2.80% and 1.31% for 100% banana flour to 0.98%, 3.06% and 1.79% for 50% African yam bean flour substitution, respectively. The 100% banana flour had the highest caloric value (386.46kcal/100g) while blend containing 50% African yam bean flour had the least value (385.84kcal/100g). The K, Ca and Mg decreased from 382.41mg/100g, 12.18mg/100g and 41.62mg/100g in the 100% banana flour to 345.96mg/100g, 8.93mg/100g and 33.12mg/100g in the 50% African yam bean flour blend, respectively. Conversely, the Na, Fe and Zn increased from 1.60mg/100g, 0.89mg/100g and 0.63mg/100g in 100% banana flour to 2.29mg/100g, 3.05mg/100g and 2.21mg/100g in the 50% African yam bean flour substituted blend, respectively. Oxalate, tannin, phytate and hydrogen cyanide contents increased with increase in African yam bean flour substitution. However, their values in the blended flours were low and would pose no threat to health. Blended flours exhibited higher water absorption, oil absorption, swelling and foaming capacities than the 100% banana flour. On the other hand, the bulk density decreased with African yam bean flour substitution. The study demonstrated that the nutritional quality and functional properties of unripe banana flour can be improved through supplementation with African yam bean flour.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends
AU  - Ufot Evanson Inyang
AU  - Victoria Okon Ekop
Y1  - 2015/08/26
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150405.16
DO  - 10.11648/j.ijnfs.20150405.16
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 549
EP  - 554
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150405.16
AB  - This study was carried out to determine the effect of substituting unripe banana (Musa spp.) flour with different levels of African yam bean (Sphenostylis stenocarpa) flour on the proximate composition, minerals, anti-nutrients and functional properties of the flour blends. Underutilized unripe banana cultivar (“mboro ukom”) and African yam bean seeds (black variety) were separately processed into flours. The banana flour was supplemented with African yam bean flour at substitution levels of 0, 10, 20, 30, 40 and 50% to obtain the flour blends with 100% banana flour as the control sample. The results showed that substituting unripe banana flour with levels of African yam bean flour significantly (p<0.05) increased the crude protein content from 4.39% for 100% banana flour to 14.05% for 50% yam bean flour substitution while the carbohydrate content decreased significantly (p<0.05) from 90.92% for 100% banana flour to 80.12% for 50% yam bean flour substitution. The fat, ash and crude fibre contents increased with increase in African yam bean flour substitution from 0.58%, 2.80% and 1.31% for 100% banana flour to 0.98%, 3.06% and 1.79% for 50% African yam bean flour substitution, respectively. The 100% banana flour had the highest caloric value (386.46kcal/100g) while blend containing 50% African yam bean flour had the least value (385.84kcal/100g). The K, Ca and Mg decreased from 382.41mg/100g, 12.18mg/100g and 41.62mg/100g in the 100% banana flour to 345.96mg/100g, 8.93mg/100g and 33.12mg/100g in the 50% African yam bean flour blend, respectively. Conversely, the Na, Fe and Zn increased from 1.60mg/100g, 0.89mg/100g and 0.63mg/100g in 100% banana flour to 2.29mg/100g, 3.05mg/100g and 2.21mg/100g in the 50% African yam bean flour substituted blend, respectively. Oxalate, tannin, phytate and hydrogen cyanide contents increased with increase in African yam bean flour substitution. However, their values in the blended flours were low and would pose no threat to health. Blended flours exhibited higher water absorption, oil absorption, swelling and foaming capacities than the 100% banana flour. On the other hand, the bulk density decreased with African yam bean flour substitution. The study demonstrated that the nutritional quality and functional properties of unripe banana flour can be improved through supplementation with African yam bean flour.
VL  - 4
IS  - 5
ER  -

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