Yambean Fatty Acids, Oligosaccharides and Pectic Materials

Abstract

A study of yambean was carried out to show the composition and nutritional potentials of its fatty acids, rafinose family oligosaccharides, dietary sugars and peptic materials. The total fat content (3%) was composed of 54.6% saturated fatty acids.  Yambean oligosaccharides comprised stachyose (3%), raffinose (1.3%0 and sucrose (2.9%).  Pectic material yields were cold water extract (2.8%), hot water extract (*.9%) and oxalate extract (8.5%).  Their galacturonic acids were esterified to 80, 76 and 70 degrees respectively.  Since the monomers of the three yambean pectic extracts were more than 50% esterified they were all classified as pectin