Changes in Amino Acids, Anti-Nutrients and Functional Properties of African Yam Bean Flour Caused by Variation in Steeping Time Prior to Autoclaving

Background and Aim: Legume seeds are usually steeped in water or bicarbonate solution before further processing and this has some effect on the constituents and functional properties of the flour. The present study was to evaluate the effect of steeping time in 0.50% solution of unripe plantain peel ash prior to autoclaving on the amino acids, anti-nutrients and functional properties of African yam bean flour.