Authors: C.O. Eromosele , L. A. Arogundade , I.C. Eromosele, O. Ademuyiwa
Women Scientists and Frontiers of Sciences pg 219, 2010
Abstract
Effect of some food processing environmental conditions on extract- ability. Solubility foam and gelation properties of African yam bean (Sphenostylis stenocarpa) were studied. Increase in ionic strength increased extractability of S. stenocarpa protein. Minimum extractability was obtained at pH 5 which increased on either sides of this isoelectric point pH S). In 1. SM ionic media. extractability of S. stenocarpa at isoelectric point significantly (p<0.05) improved. Solubility of the isolated protein from S. stenocarpa flour also had increased solubility in the p range 4~8 but re- verse was the case at pH 3. The foam properties of the protein was significantly (p <0.05) lower at isoelectric region than other pHs. This however improved with introduction of ionic species into the aqueous media. S. sienocarpa protein had least gelation concentration of 2% in all the ionic media considered. This is indication of good gelation attribute. thus S. stenocarpa protein can serve as a good food thickener.