DEVELOPMENT OF A CHEESE-LIKE PRODUCT FROM THE AFRICAN YAM BEAN (SPHENOSTYLIS-STERNOCARPA)

A vegetable cheese-like product (Akede cheese) was developed in the study from the African yam bean (Sphenostylis sternocarpa) by curdling of a filtered slurry of dehulled beans soaked in 4% sodium chloride. The coagulants were hydrated calcium sulphate (4 × 10-2M) or 5% mixed cultures of lactic acid bacteria. The most acceptable products as regards flavour and texture were produced in a 1:4, bean to water ratio, and a short homogenisation time. The crude protein content of the product was 48·1%. Moisture content was 51·9%, and it has 35 × 10-6meq/g total titratable acidity. The shelf life of the product was 48 h under refrigerated storage. The results could be important in providing an alternative method for utilising the bean seed. © 1990.