Development of a cheese-like product from the African yam bean (Sphenostylis sternocarpa)
1991
Ofuya, C.O. | Njoku, H.O. | Eli, I.
A vegetable cheese-like product (Akede cheese) was developed in the study from the African yam bean (Sphenostylis sternocarpa) by curdling of a filtered slurry of dehulled beans soaked in 4% sodium chloride. The coagulants were hydrated calcium sulphate (4 X 10-2 M) or 5% mixed cultures of lactic acid bacteria. The most acceptable products as regards flavour and texture were produced in a 1:4, bean to water ratio, and a short homogenisation time. The crude protein content of the product was 48.1%. Moisture content was 51.9%, and it has 35 X 10-6 meq/g total titratable acidity. The shelf life of the product was 48 h under refrigerated storage. The results could be important in providing an alternative method for utilising the bean seed.
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