• Home
  • About
    • Editorial Board
  • Journals
    • Current Edition
    • Previous Editions
    • Call For Papers
  • Submissions
    • Authors Guide
    • Author Registration
  • Services
    • Online Learning
    • Online Store
  • Events
  • News Update
    • Publications
  • Contact
    c/o Department of Nutrition and Dietetics, University of Nigeria, Nsukka.
    +2348037413684
    [email protected]
    Journal of Dietitians Association of Nigeria (JDAN)Journal of Dietitians Association of Nigeria (JDAN)
    • Home
    • About
      • Editorial Board
    • Journals
      • Current Edition
      • Previous Editions
      • Call For Papers
    • Submissions
      • Authors Guide
      • Author Registration
    • Services
      • Online Learning
      • Online Store
    • Events
    • News Update
      • Publications
    • Contact

      Archive

      • Home
      • Blog
      • Archive
      • Dietary Fiber And Starch Composition Of African Yam Bean (Sphenostylis sternocarpa), Maize (Zea mays) And Ginger (Zingiber officiale) Powders.

      Dietary Fiber And Starch Composition Of African Yam Bean (Sphenostylis sternocarpa), Maize (Zea mays) And Ginger (Zingiber officiale) Powders.

      • Posted by Journal of Dietitians Association Nigeria
      • Categories Archive, Journals, Previous Editions, Volume 5, 2014
      • Date December 23, 2014

      Ngwu, E.K1., Uneze, H2.Akubor,P3. and Sani, D1
      1Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka,
      2Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture
      ,Umudike, Nigeria.
      3Department of Food Science and Technology,University of Nigeria, Nsukka

      ABSTRACT
      Background:
      The major constraint in planning therapeutic diets with local foods is the dearth of nutrition
      information including dietary fibre and starch composition of local foods. This study determined the dietary fibre, starch, amylose and amylopectin contents of African yam bean (AYB), maize and ginger powders, and African yam bean gruel for their possible use in high dietary fibre confectioneries for diabetics, obese and overweight subjects.
      Materials and Methods: Cream-coloured AYB seeds, white maize and fresh ginger roots were purchased
      from Orba International Market, Udenu Local Government Area of Enugu State, Nigeria. The three crops were processed into powders and analysed for dietary fibre, starch, amylose and amylopectin contents using AOAC methods.
      Results: The total dietary fibre contents ranged from 9.4% in maize to 17.3%in ginger. The AYB had total dietary fiber content of 12.5% of which 1.7% and 10.2% of it were soluble and insoluble dietary fibres, respectively. The insoluble dietary fibre content (9.2%) of maize powder was higher than the soluble dietary fibre (0.2%). The AYB gruel had the least starch content of 38% while maize powder had the highest starch content (65%). The amylose contents were 22% in ginger powder, 27% in AYB gruel, 29% in maize powder and 31% in AYB powder. The amylopectin contents were higher than the amylose contents for all the samples, values varied from 69 to 78%.
      Conclusion: African yam bean, maize and ginger powders, and African yam bean gruel contained high
      levels of dietary fibre. Their composite flours would have the potential of producing high dietary fibre
      confectionaries for subjects with chronic diet related non-communicable diseases such as diabetes and
      obesity.

      Download

       

      Tag:African yam bean, composition, dietary fibre, ginger, maize, starch

      • Share:
      Journal of Dietitians Association Nigeria
      Journal of Dietitians Association Nigeria
      Dietitians Association of Nigeria (DAN) is an association of all dietitians in Nigeria. According to the International Confederation of Dietetic Association's (ICDA) definition, “a Dietitian is a person with a qualification in nutrition and dietetics recognized by national authority(s).

      Previous post

      Nutrient And Phytochemical Composition Of Annona Muricata Seed Flour (Soursop)
      December 23, 2014

      Next post

      Nutrient And Sensory Properties Of Flour Blends From Fermented Sorghum (Sorghum Bicolor), Fermented Cowpea (Vigna Ungiculata) And Unripe Fresh Banana(Musa Acumunata).
      December 23, 2014

      You may also like

      mango variety in enugu jdan journal dieticians association nigeria 1
      Glycaemic Response Of Four Mango Fruits Consumed In Enugu State
      16 December, 2019
      Nigerian-School-Children-The-Journal dieticians nigeria
      Assessment Of The Iron Status Of School Children Aged 7-12 Years In Selected Schools In Ogun State
      16 December, 2019
      jdan acute malnutrition – journal of dietiticians
      Assessment Of Programme Quality Of Community Management Of Acute Malnutrition (Cmam) In Maiha Local Government Area, Adamawa State, Nigeria
      16 December, 2019

      Search for Journal Articles

      We Are Social

      Journal Categories

      2020 Journals 2019 Journals 2018 Journals 2017 Journals 2016 Journals 2015 Journals 2014 Journals

      Recent Posts

      • EVALUATION OF THE CHEMICAL COMPOSITION OF FLOURS AND BLENDS MADE FROM AFRICAN YAM BEAN (Sphenostylis stenocarpa) AND CORN (Zea mays) SEEDS
      • NUTRIENTS, PHYTOCHEMICALS AND TERPENE COMPOSITION OF SPICE MADE FROM Xylopia aethiopica
      • HEAVY METAL IN BANANA (Musa acuminata) VARIETIES SOLD BY FRUIT VENDORS IN ENUGU STATE, NIGERIA
      • RISK FACTORS OF CARDIOVASCULAR DISEASES AMONG STAFF OF FEDERAL POLYTECHNIC, ILARO, OGUN STATE
      • NUTRIENTS AND ORGANOLEPTIC PROPERTIES OF FINGER MILLET (Eleusine caracana) BISCUITS ENRICHED WITH SOYA BEAN (Glysine max) AND CARROT (Daususcarota)

      Journal Portal by SOUTECH. Developed by SOUTECH

      • Privacy
      • Terms
      • Sitemap