Nutrient and organoleptic profile of  vegetable drink from African yambean  (Sphenostylis sternocarpa)

Madukwe; E.U.; Udenta; E.A.; Ani; P.N; Chukwuka; O.F; Chukwuzubelu; C.N

Volume : II, Issue : VII, July - 2013

Nutrient and organoleptic profile of vegetable drink from African yambean (Sphenostylis sternocarpa)

Madukwe, E. U. , Udenta, E. A. , Ani, P. N, Chukwuka, O. F, Chukwuzubelu, C. N

Abstract :

African yambean (Sphenostylis sternocarpa) was assessed as a potential for production of vegetable drink. Its grains and that of sorghum (Sorghum bicolor) were purchased from local retailers from Nsukka market, Nigeria. The grains were separately fermented for 48 and 12h, respectively. They were wet-milled, sieved (70 mesh screen) and formulated into drinks. Approved standard methods of chemical analysis were employed to assess their proximate values, mineral content and anti-nutrient values. A 9-point hedonic scale was used to evaluate their sensory profile. Statistical analysis of mean, standard error of the mean, and student t-test were employed. African yambean drink had a significantly higher protein value (2.16%) than sorghum drink (1.76%)(P<0.05). African yambean drink had a higher calcium value (4.36mg/100ml) than the sorghum drink (3.55mg/100ml). The Phytate: Zinc Molar Ratios (PZMR) of the two samples were very low (less than 0.50). There was no significant differences for all the organoleptic attributes tested (P>0.05).