<p>This study sought to determine the physicochemical and functional properties of yam bean (<em>Pachyrhizus erosus</em>) seed proteins. <em>Pachyrhizus erosus</em> seeds from two accessions (UYB 06 and UYB 07) were milled into flours and then defatted. A portion of the defatted flour was used for production of protein isolates and protein fractions. The physicochemical and functional properties, <em>in vitro</em> digestibility and electrophoretic pattern of the flour and protein isolate were determined. The results showed that albumins (53.3%) were the dominant protein fraction followed by globulins (18.7%), glutelins (8.8%) and prolamins (2.7%). Regarding functional properties, the <em>Pachyrhizus erosus</em> seed protein isolates exhibited 8% of least gelation concentration, water absorption capacity of 3.0 g g<sup>-1</sup>, oil absorption capacity of 0.8 g g<sup>-1</sup>, protein solubility of 81.0%, foaming capacity of 37.1%, foam stability of 73.8%, emulsion activity of 13.8% and emulsion stability of 9.2%. <em>In vitro</em> protein digestibility of the raw and cooked beans was 87.6% and 84.3%, respectively. The electrophoretic pattern of<em> Pachyrhizus erosus</em> protein showed major bands corresponding to molecular weight 13.3, 15, 29.8, 54.4 and above 84.7 kDa. The results, suggest that <em>Pachyrhizus erosus </em>seed protein has potential for use in both food and non-food applications such as films and coating.</p>
Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus
(L.) Urban) flour for food systems
