The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean

THE INFLUENCE OF PROCESSING METHODS ON THE PROTEINAND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)ABSTRACT Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz: steeping in water for 6 hr and then boiling for 10, 20, 30, minutes respectively (samples B); steeping in water for 12 hours and then boiling for 10, 20, 30, minutes respectively (sample C) and finally sample A was raw yam bean which served as control.  The entire sample was dry – milled into fine flours. The glycosidic cyanide, crude protein, ash, moisture, some functiona…