Production, quality assessment and acceptability of african yam bean sphenostylis stenoscarpa sauce
2007
ARISA, N.U. | OGBUELE, O.C.
Sauces (15 and 20% brine solution) were made from African yam beans (AYBs) using a combination of solid and liquid state fermentations as practiced in Indonesia. They were analyzed to ascertain their nutritive value, microbiological safety and consumer acceptability. Results showed that the protein, fat, ash and carbohydrate contents were 4.85, 3.82, 11.82 and 16.75%, respectively, for 15% brine solution sauce after spicing and concentration. The total microbial load (bacteria) of the sauces was relatively low (20.0 and 18.0 cfu/g x 10⁶) for the two concentrations of sauces, respectively. At 0.05 confidence level, the t-tabulated value was greater than the t-calculated value (2.09 > 0.01), showing that there was no significant difference between the general quality characteristics of the AYB sauce and the conventional soy sauce. The product AYB sauce made from the solid state fermentation of African yam beans (an underutilized Nigerian legume) can be used as condiment in preparation of foods (gravies, soups, stews, jollof and fried rice, pastry fillings, etc.) at homes, restaurants and fast food companies. The commercial production of the sauce will help in the reduction of the pressure on soybeans, which is the major raw material for the production of soy sauce, and increase the utilization of the crop and income of the farmers of AYB.
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