PROCESSING AND FUNCTIONAL PROPERTIES OF YAM BEANS (SPHENOSTYLIS STENOCARPA) V.A. OBATOLU 1 , S.B. FASOYIRO and L. OGUNSUNMI Institute of Agricultural Research and Training P.M.B.5029, Ibadan, Nigeria Accepted for Publication August 31, 2006 ABSTRACT The proximate and selected functional properties of five flours from yam bean (YB) made after the grains were not processed (raw) and processed as boiled, fermented, roasted and malted, were determined. The functional prop- erties were water and fat absorption, gelation, emulsification and whippabil- ity. An improvement was observed for protein content of flours processed beans compared to raw flour. Fermentation improved the oil content of the flour. The emulsifying and foaming capacities (50.7 and 40.20%, respectively) observed for raw flour were significantly higher than those for the flours from processed bean. Gelation was significantly (P < 0.05) increased and decreased by fermentation and malting of the bean, respectively. The water absorption capacities ranged from 131.9% in raw flour to 218.8% in flour boiled beans. There were no significant (P > 0.05) differences in the fat absorption capaci- ties of all flours except for the one of fermented beans (0.40 mL/g), which was significantly lower than the value (0.73 mL/g) obtained for the flour from boiled beans. Although a high foaming capacity was observed for raw flour, it was less stable when compared with that of the processed bean flours. Overall, YB flour was found to exhibit good functional properties, and has a great potential for use as an ingredient in selected food systems. PRACTICAL APPLICATIONS Overall, YB flour was found to exhibit good functional properties, and has a great potential for use as an ingredient in selected food systems. 1 Corresponding author. TEL: +234-803-3632-715; FAX: +234 2 2312567; EMAIL: veromum1@ yahoo.co.uk Journal of Food Processing and Preservation 31 (2007) 240–249. All Rights Reserved. © 2007, The Author(s) Journal compilation © 2007, Blackwell Publishing 240