Thermal degradation kinetics of hemaglutinin in African yam | 18314
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African Journal of Food Science and Technology

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Thermal degradation kinetics of hemaglutinin in African yam bean (Sphenostylis Stenocarpa) seeds using partial cooking method


Iwuamadi God’sBattle-Axe Izuchukwu, Clement Owoicho Momoh, Benbella Msugh Iorliam

In this study, the thermal degradation kinetics of hemagglutinins in African yam bean (Sphenostylis stenocarpa) seeds during partial wet cooking was investigated. Heat treatments were carried out at different temperatures of 80, 85, 90, and 95°C over a period of 10 to 40 minutes at isothermal conditions. The degradation of hemagglutinin was adequately modelled by the fractional conversion model and Arrhenius equation. There was a progressive decrease in hemagglutinin activity for each thermal treatment as the cooking time increased. High values of Coefficient of linear regression; R2 ranging from 0.795–0.931 confirmed the degradation to follow the first order thermal kinetics. Thermal treatment of 95°C for 40 minutes was sufficient to reduce 82% of hemagglutinin activity in African yam bean seeds.

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