Effect of African yam bean (Sphenostylis stenocarpa) supplementation on millet (Penniset umglaucum) flour and stiff porridge (“Ruam-nahan”)

Bunde Tsegba C M; Terwase S; Sengev I A

Effect of African yam bean (Sphenostylis stenocarpa) supplementation on millet (Penniset umglaucum) flour and stiff porridge (“Ruam-nahan”)

Authors
Bunde Tsegba C M, Terwase S, Sengev I A

Abstract
Stiff porridge (“ruam-nahan”) was prepared from Millet and African yam bean flours in the following ratios 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, respectively. The effect of the supplementation was evaluated by studying the chemical composition and sensory attributes of the stiff porridges (“ruam-nahan”), as well as functional properties such as bulk density, swelling index, water absorption capacity, least gelation capacity and viscosity of the flour samples. Chemical composition increased with increased level of African yam bean supplementation except for carbohydrate and fat content whose values decreased. The protein content of sample F (50%millet and 50%African yam bean) was the highest 19.70%, while sample A (100% millet) had the least protein value of 10.90%.There were no significant differences in the bulk densities however, samples D, E and A were significantly different from each other. There were no significant difference in the swelling index of samples A and B and samples D and F, however, samples C and E were significantly different from each other. Sample C had the highest value (0.40) and sample E had the least swelling index of 0.10. The water absorption capacity of Samples increased with supplementation. The least gelation capacity of samples showed that all the samples gelled at 2 % concentration at 4 ^OC. Viscosity of the flour slurry decreased at increased temperature, for each level of African yam bean substitution and speed of revolution. Responses to shear rate exhibited pseudoplastic behavior while response to temperature exhibited Dilatancy. Results of sensory analysis on the “ruam nahan” indicated that sample F (50:50 millet and African yam bean) was the most acceptable with the mean value 7.2.

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