Comparison of Nutrient Potentials of Maize  (Zea mays) Gruel Supplemented with  Processed African Yambean (Sphenostylis  sternocarpa) and Soybean (Glycine max)

Madukwe; E.U.; Nnam; M.N; Ani; P.N; Chukwuka; O.F; Chukwuzubelu; C.N

Volume : II, Issue : VII, July - 2013

Comparison of Nutrient Potentials of Maize (Zea mays) Gruel Supplemented with Processed African Yambean (Sphenostylis sternocarpa) and Soybean (Glycine max)

Madukwe, E. U. , Nnam, M. N, Ani, P. N, Chukwuka, O. F, Chukwuzubelu, C. N

Abstract :

African yambean (AY) and soybean (SB) grains, and maize flour (custard) were purchased from Nsukka local market in Enugu State, Nigeria. The legumes (AY and SB) were fermented for 48 and 24h respectively, washed, dehulled, sundried and hammer-milled into fine flour (70 mesh screen). The proximate composition of AY and SB flours were determined using standard methods. The flours were separately used to supplement custard (maize flour) gruel. The gruels were organoleptically evaluated using a 9-point hedonic scale. The flour had comparable moisture (AY - 4.8% and SB - 3.36%). On the other hand, protein fat and carbohydrate values differed (P<0.05). Soybean flour had higher protein, fat, and energy levels that those of African yambean. The gruel supplemented with soybean was much more accepted than its counterparts (P<0.05). The African yambean supplemented gruel was less accepted probably due to its strong beany flavour.