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INFLUENCE OF FERMENTATION AND COOKING ON FATTY ACID COMPOSITION OF AFRICAN YAM BEANS (SPHENOSTYLIS STENOCARPA)

Ogbonna D.N.1,*, Sokari T.G.1, Achinewhu S.C.2
1 Department of Biological Sciences, Rivers State University of Science and Technology, Nkpolu, Orowroukwo, P.M.B. 5080. Port Harcourt, Nigeria

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ARCC5499
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Abstract
Fatty acid composition of African yam beans was determined by Gas liquid Chromatography. The major fatty acids present in all the samples were linoleic, oleic and palmitic acids. Fermentation had a significant effect on the fatty and free fatty acids composition with a decrease in the total saturated and an increase in the unsaturated fatty acids. It was also observed that both the total fatty acids and free fatty acids for the cooked beans had very low values compared to the fermented beans. The total fatty acids recorded for cooked beans was 69.34% while 65.4%) was recorded for free fatty acids. This shows that there was an increase in the fatty acid content and a decrease in total free fatty acids on fermentation
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