Plant ash reduces cooking time of African yam bean and increases nutritive value

What is it about?

The nutrient quality, antioxidant activity and sensory acceptability of African yam bean (AYB) seeds cooked for 5 h (control) and for 2 h with plant ash were evaluated. The plant ash sources were unripe plantain peel ash (UPA), corn cob ash (CCA) and UPA and CCA mixtures. The proximate composition, minerals, DPPH, ABTS and FRAP antioxidant capacities were determined. The results showed that cooking of AYB seeds for 2 h with 8 g/100mLplant 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 g/100mL UPA/CCA and in 8 g/100mL CCA additives. However, moisture, fat and fibre contents were not affected by plant ash additives, although they were higher in 5 h cooked porridge. Cooking with 8 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 acceptabilityThe nutrient quality, antioxidant activity and sensory acceptability of African yam bean (AYB) seeds cooked for 5 h (control) and for 2 h with plant ash were evaluated. The plant ash sources were unripe plantain peel ash (UPA), corn cob ash (CCA) and UPA and CCA mixtures. The proximate composition, minerals, DPPH, ABTS and FRAP antioxidant capacities were determined. The results showed that cooking of AYB seeds for 2 h with 8 g/100mLplant 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 g/100mL UPA/CCA and in 8 g/100mL CCA additives. 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. In summary, by-products of food processing such as unripe plantain peel and corn cub could be incinerated to ash and re-used in traditional settings as food additives (as softening agents). Unripe plantain peel ash and corn cob ash were added (8g/ 100 ml) to water and used to cook African yam bean seeds for 2 h. The cooked AYB seeds had higher nutrient content, antioxidant activity and better sensory scores than those cooked without the plant ash. Addition of plant ash reduced cooking time of the seeds by 60 % (2 h) instead of 5 h used for cooking the control sample. Use of the plant ash increased the mineral elements in the cooked product, as well as the antioxidant and sensory properties of the samples

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Photo by Christophe Maertens on Unsplash

Photo by Christophe Maertens on Unsplash

Why is it important?

The hard to cook effect is commonly encountered in legumes (especially during storage). There is the need to develop strategies that will reduce cooking time which can be easily adopted in rural settings in developing countries to reduce the energy needs and time of cooking. Plant ash reduces cooking time; improves mineral composition and antioxidant activity

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