Effect of Plant Ash on Nutrient Quality and Antioxidant Activity of African Yam Bean Seed Porridge in Relation to Cooking Time  

作　　者：Anthony N. Ukom Faith C. Egejuru Philippa C. Ojimelukwe Ugwuona U. Fabian Anthony N. Ukom;Faith C. Egejuru;Philippa C. Ojimelukwe;Ugwuona U. Fabian(Department of Food Science and Technology, College of Applied Food Science and Tourism, Michael Okpara University of Agriculture, Umudike, Nigeria)

机构地区：[1]Department of Food Science and Technology, College of Applied Food Science and Tourism, Michael Okpara University of Agriculture, Umudike, Nigeria

出　　处：《Food and Nutrition Sciences》2020年第7期591-602,共12页食品与营养科学（英文）

摘　　要：The present study aimed to investigate the nutrient quality, antioxidant activity and sensory acceptability of hard-to-cook African yam bean (AYB) seeds cooked for 5</span><span style="font-family:""> </span><span style="font-family:Verdana;">h (control) and for 2 h with plant ash. The plant ash were unripe plantain peel ash (UPA), corn cob ash (CCA) and UPA and CCA mixture. Standard methods of Association of Official Analytical Chemists (AOAC) w</span><span style="font-family:Verdana;">ere</span><span style="font-family:""><span style="font-family:Verdana;"> used for the proximate and mineral analysis, DPPH, ABTS and FRAP assays were used to investigate the antioxidant activity. A completely randomized design with one way analysis of variance (ANOVA) was used for data </span><span style="font-family:Verdana;">analysis. The results showed that cooking of AYB seeds for 2 h with 8</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">g/100mL</span><span style="font-family:Verdana;"> plant ash solution improved the nutrient contents, antioxidant activity and sensory scores of the porridge. Higher values of proteins, ash and energy were obtained in 8</span><span style="font-family:""> </span><span style="font-family:Verdana;">g/100mL UPA/CCA and in 8</span><span style="font-family:""> </span><span style="font-family:Verdana;">g/100mL CCA additives. However, moisture, fat and fibre contents were not affected by plant ash additives and were higher in 5 h cooked porridge. Cooking with 8</span><span style="font-family:""> </span><span style="font-family:Verdana;">g/100mL plant ash solution for 2 h significantly increased mineral elements in the porridge. Phenolic compounds (total polyphenols and flavonoids), and antioxidant activity (DPPH, ABTS and FRAP) showed higher values with plant ash additives. This study reveals that addition of plant ash did not only reduce the cooking time of AYB seed by 60%, but also improved the nutrient quality, antioxidant activity and sensory acceptability.The present study aimed to investigate the nutrient quality, antioxidant activity and sensory acceptability of hard-to-cook African yam bean (AYB) seeds cooked for 5</span><span style="font-family:""> </span><span style="font-family:Verdana;">h (control) and for 2 h with plant ash. The plant ash were unripe plantain peel ash (UPA), corn cob ash (CCA) and UPA and CCA mixture. Standard methods of Association of Official Analytical Chemists (AOAC) w</span><span style="font-family:Verdana;">ere</span><span style="font-family:""><span style="font-family:Verdana;"> used for the proximate and mineral analysis, DPPH, ABTS and FRAP assays were used to investigate the antioxidant activity. A completely randomized design with one way analysis of variance (ANOVA) was used for data </span><span style="font-family:Verdana;">analysis. The results showed that cooking of AYB seeds for 2 h with 8</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">g/100mL</span><span style="font-family:Verdana;"> plant ash solution improved the nutrient contents, antioxidant activity and sensory scores of the porridge. Higher values of proteins, ash and energy were obtained in 8</span><span style="font-family:""> </span><span style="font-family:Verdana;">g/100mL UPA/CCA and in 8</span><span style="font-family:""> </span><span style="font-family:Verdana;">g/100mL CCA additives. However, moisture, fat and fibre contents were not affected by plant ash additives and were higher in 5 h cooked porridge. Cooking with 8</span><span style="font-family:""> </span><span style="font-family:Verdana;">g/100mL plant ash solution for 2 h significantly increased mineral elements in the porridge. Phenolic compounds (total polyphenols and flavonoids), and antioxidant activity (DPPH, ABTS and FRAP) showed higher values with plant ash additives. This study reveals that addition of plant ash did not only reduce the cooking time of AYB seed by 60%, but also improved the nutrient quality, antioxidant activity and sensory acceptability.

关 键 词：African Yam Bean Plant Ash Porridge Cooking Time Nutrient Quality Antioxidant Activity Sensory Acceptability 

分 类 号：R73[医药卫生—肿瘤]