Essential amino acid composition and biological quality of yambean,Sphenostylis stenocarpa(Hochst ex A. Rich) Harms

Agunbiade, S. O.; Longe, O. G.

doi:10.1002/(sici)1521-3803(19990101)43:1<22::aid-food22>3.0.co;2-u

Cited by 6 publications

(7 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As for the cause of diarrhoea and cramps, Asuzu and Undie1 concluded that increased peristaltic movement of the intestine together with quick passage of the intestinal content, which results from the stimulation of muscarine receptors, is the mechanism underlying diarrhoea. Published work on African yambeans has focused on their proximate composition, protein availability and functional properties and on the effects of modifying basic processing parameters such as soaking, dehulling and heat treatment 2–8. These include soaking in different media before cooking in water,9 though the serious problem of the unduly long cooking time was not the focus of that work.…”

Section: Introductionmentioning

confidence: 99%

Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentation

Azeke¹,

Fretzdorff²,

Buening-Pfaue

et al. 2005

J Sci Food Agric

View full text Add to dashboard Cite

Tropical African yambean (Sphenostylis stenocarpa L) is an under-utilised hardy, protein-rich legume. Antinutrients and the excessively long cooking time (4-6 h), among other factors, limit the food use of African yambean seeds. To reduce these limitations, non-traditional, less energy-consuming processing methods are required. Seeds of different varieties were (i) examined for ingredients and (ii) fermented with Lactobacillus plantarum. Comparisons with traditionally cooked beans were made. Protein content and in vitro protein digestibility were increased slightly by fermentation or cooking. Reductions in trypsin and α-amylase inhibitor activity and tannin ranged from significant to complete. The contents of potentially very toxic cyanogenic glycosides and flatulence-causing α-galactosides were high in raw beans. Reduction by fermentation (by 85%) was clearly more effective than by traditional cooking (10-20%). The results demonstrate (i) that fermentation can substantially improve the nutritional quality and (ii) that the energy requirement to produce a basic consumable fermented food from African yambean is only 10% of that of traditional cooking. On these grounds, widespread application of lactic acid fermentation by individuals or small-scale industries would be advantageous in the context of small-household economy, environmental protection, health and long-term sustainable agriculture in Nigeria.

show abstract

Section: Introductionmentioning

confidence: 99%

Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentation

Azeke¹,

Fretzdorff²,

Buening-Pfaue

et al. 2005

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…While the mean feed intake (62.48–73.35) for all the diets is not significantly different ( P > 0.05), the mean feed conversion efficiency (0.51–0.88) of supplemented diets were significantly higher ( P < 0.05) than the mean feed conversion efficiency of −0.08 and −0.32 for animals fed the non‐supplemented and basal diet, respectively. The feed conversion efficiency indicates how well a food product is utilised in the body (Agunbiade & Longe, 1999). The results, as shown in Table 1 indicate that the supplemented diets, MG3, MG4, MS1, MS2, MS3 and MS4 were well utilised.…”

Section: Discussionmentioning

confidence: 99%

“…The carcass/body‐weight ratio is an indication of organ status in the test animal (Agunbiade & Longe, 1999; Sakanata et al. , 2000).…”

Section: Discussionmentioning

confidence: 99%

“…The carcass/body-weight ratio is an indication of organ status in the test animal (Agunbiade & Longe, 1999;Sakanata et al, 2000). The results shown in Table 2 indicate that there was no organ damage during the course of feeding trials and also that soybean and groundnuts improved on the protein quality.…”

Section: Carcass To Body-weight Of Rats Fed Supplemented Mumumentioning

confidence: 96%

“…The faecal samples were later thawed, air-dried, weighed, ground smooth and stored in screw-capped bottles until when required for analysis. At the end of the experiment, the animals in each group were sacrificed following the procedure described by Agunbiade & Longe (1999). The animals were anaesthetised using chloroform and killed by opening the peritonea cavity and cutting along the midline to the neck.…”

Section: Feeding Trials With Ratsmentioning

confidence: 99%

See 2 more Smart Citations

Nutritional quality of protein‐enrichedmumu– a traditional cereal food product

Ingbian¹,

Adegoke

2007

Int J of Food Sci Tech

View full text Add to dashboard Cite

Protein-enriched mumu was produced using maize supplemented with soybeans or groundnut. Supplementation of maize with groundnut or soybeans at the ratios of 85:15, 80:20, 75:25 and 70:30, respectively to produce maize:groundnut or maize:soybean blends was carried out. Proximate compositions and sensory evaluation of the blends were determined. The rat-based protein efficiency ratio (PER) and body-weight changes were used to assay the protein nutritive quality. Chemical compositions indicated significant increases (P < 0.05) in the protein and fat contents of the supplemented products. Soybean supplemented products had significantly (P < 0.05) higher positive body-weight changes than groundnut supplemented products. The PER of 1.6-2.19 for the soybean supplemented products were also significantly higher (P < 0.05) than the corresponding PER of )0.2 to )1.5 for the groundnut supplemented products. Supplementation with soybeans beyond 25% did not further improve the protein quality.

show abstract

Nutritional value of African yambean (Sphenostylis stenocarpa, L): improvement by solid substrate fermentation using the tempeh fungus Rhizopus oligosporus

Azeke¹,

Fretzdorff²,

Buening-Pfaue

et al. 2006

J Sci Food Agric

View full text Add to dashboard Cite

The tropical African yambean (AYB, Sphenostylis stenocarpa L.) is a hardy, protein-rich under-utilised African legume. Anti-nutrients, and the excessively long cooking time (4-6 h), among other factors, limit the food use of African yambean seeds. To reduce these limitations, non-traditional, less energy consuming processing methods are required. Seeds of different varieties were (1) examined for proximate composition and (2) fermented with Rhizopus oligosporus for the production of tempeh. The traditional production process involves dehulling, soaking in water for 24 h, boiling in water for 30 min, inoculation and fermentation. In addition, the traditional procedure for preparing tempeh was modified by using 1% citric acid solution instead of water for soaking and cooking. Comparisons with traditionally cooked beans, which involved boiling in water for 4 h, were made. The traditional tempeh procedure resulted in a slight but significant increase in protein and starch (P < 0.05) and an almost complete loss of most of the anti-nutrients of AYB seeds, although the cyanogenic glycoside content of AYB-white remained high. The modified procedure resulted in a bacteria-free tempeh and the cyanogenic glycosides were no longer detectable. In vitro protein digestibility of the 1% citric acid treated sample was slightly lower than that of the water-treated sample. Both tempeh production processes were clearly more effective and less energy intensive than traditional cooking in improving nutritional quality, but only the modified method of tempeh production eliminated the possibility of cyanide poisoning.

show abstract

Essential amino acid composition and biological quality of yambean,Sphenostylis stenocarpa(Hochst ex A. Rich) Harms

Cited by 6 publications

References 13 publications

Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentation

Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentation

Nutritional quality of protein‐enrichedmumu– a traditional cereal food product

Nutritional value of African yambean (Sphenostylis stenocarpa, L): improvement by solid substrate fermentation using the tempeh fungus Rhizopus oligosporus

Contact Info

Product

Resources

About