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

Article Id: ARCC5499    
Citation :- INFLUENCE OF FERMENTATION AND COOKING ON FATTY ACID COMPOSITION OF AFRICAN YAM BEANS (SPHENOSTYLIS STENOCARPA).Asian Journal Of Dairy and Food Research.2002.(21)

Ogbonna D.N.1,*, Sokari T.G.1, Achinewhu S.C.2

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

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

Keywords

References

Global Footprints