The proximate properties of asparagus bean flour obtained after boiling and roasting at 100 and 160 C, respectively for varied period were evaluated and compared in this study. Results showed that boiling for 40 min significantly (p 0.05) reduced fat, fibre and ash contents by 28, 13 and 21%, respectively. On the other hand, roasting for 20 min significantly (p 0.05). Overall, the effects observed in this study were time dependent, suggesting possible enhancement with increasing processing time. Roasting markedly decreased the moisture content, implying that 20 min roasting probably enhanced the stability and kept the quality of the asparagus bean flour. Thus, roasting may be preferred to boiling for commercial production and storage of asparagus bean flour.
Nzewi, Daniel, Egbuonu, & Anthony, C. C. (2016). Effect of boiling and roasting on the proximate properties of asparagus bean (Vigna Sesquipedalis). African Journal of Biotechnology, 10(54), 11239–11244. https://doi.org/10.5897/ajb11.452