EVALUATION OF SOME PHYSICOCHEMICAL PROPERTIES AND AMINO ACID PROFILE OF AKIDI (PHASEOLUS VULGARIS) AND WATER-YAM (DIOSCOREA ALATA L.) FLOUR BLENDS

Abstract

This work examined some physicochemical properties and amino acid profile of flour from akidi (black bean) and water-yam. 100% akidi flour, 100% water-yam flour and 50:50 composite flour was analyzed for proximate, functional, phytonutrients and amino acid contents using standard methods. Results of proximate composition showed that moisture content range of 8.98– 9.69, protein 5.18 – 24.45, fat 2.75 – 4.85, ash 1.32 – 4.50, fibre 1.19 to 1.64 carbohydrates 56.43 – 80.34 were recorded. Functional properties showed emulsion capacity and stability ranged from 49.49 – 52.53% and 12.76 – 17.58% respectively, foam capacity 7.54 – 32.68%, wettability 18.90 – 25.26 sec, solubility 18.90 – 25.29% while oil and water absorption capacities ranged from 2.44-2.95 and 2.23 – 2.53% respectively. Result of phytonutrients showed that oxalate ranged from 0.19 – 1.65 mg/100g, phytate 0.92 – 2.50%, tannin 0.18 – 2.93% while total phenolic content (TPC) ranged from 15.40 – 34.80 mg/100g and were found to be within safe limits for human consumption. Amino acid profile of the flour showed that total of 18 different amino acids were recorded. Glutamic acid (11.09-18.94 g/100g) was the highest amino acid recorded. Highest essential amino acids were for lysine (3.69 to 8.72 g/100g), followed by leucine (4.06 to 8.34 g/100g) and phenylalanine (4.69 to 7.34 g/100g). The essential amino acid with the least values were methionine (1.34 to 3.32 g/100g) and tryptophan (1.68 to 2.69 g/100g).