Physical, Proximate and Anti-nutritional Composition of African yam bean (Sphenostylis stenocarpa) Seeds Varieties

Abstract

The physical, proximate and anti-nutritional properties of five accessions of African yam bean (AYB) seeds (TSs 57, TSs 61, TSs 93, TSs 94 and TSs 116) obtained from Genetic Resource Centre (GRC) of International Institute of Tropical Agriculture (IITA) were studied and compared. This was aimed at unraveling the nutritional importance of this crop to enhance its production and utilisation. The physical properties investigated include seed size, length to diameter ratio, seed weight, percentage of seed coat, bulk density and loose density. Proximate composition and anti-nutritional factors such as saponin, oxalate, phytate, alkaloids, tannin, trypsin inhibitor and hydrogen cyanide of these accessions processed flours were also examined. The results of physical properties indicated significant differences (P<0.05) among the accessions except accessions TSs 93 and TSs 94 that did not differ in their lengths and diameters and also accessions TSs 61 and TSs 116 did not differ in their thicknesses. Results of proximate analysis revealed that crude fibre, fat and carbohydrate contents of the accessions were not significantly different from one another at (P<0.05) except TSs 94 that differed in its carbohydrate and TSs 116 also differed in its crude fibre from others. Meanwhile, in terms of anti-nutritional factors, there existed no significant difference in saponin contents but there were significant differences in oxalate, phytate, alkaloids, tannin, trypsin inhibitor and hydrogen cyanide among the accessions tested.

Nutrient and Antinutrient Composition of Winged Bean (Psophocarpus tetragonolobus (L.) DC.) Seeds and Tubers

“…Tannins have been described to have cross-linked with proteins and caused a reduction in in vitro protein digestion of beans [39][40][41][42].…”

The prospects of African yam bean: past and future importance

“…Several factors including different seed accession, planting location, agronomic practices as well as seasons of the year when the bean was planted may influence their proximate composition. Some authors have studied different variants of AYB and reported slight differences in protein content 22.33-25.78% (Adeyeye et al, 1994), 22.72-26.68% (Ajibola and Olapade, 2016) 21.84-23.41% (Baiyeri et al, 2018).…”

“…Over the years, there have been limitations to the use of many African legumes, due to certain attributes that have been associated with them. The two most important limitations that have been discussed by different authors for many years are their hard-to-cook nature ( Ojo and Ade-omowaye, 2015 ; Duodu and Apea-Bah, 2017 ; Maphosa and Jideani, 2017 ) and the presence of non-nutritional compounds otherwise known as anti-nutrients ( Prasad and Singh, 2015 ; Ajibola and Olapade, 2016 ; Duodu and Apea-Bah, 2017 ). African yam bean is one of many leguminous crops that exhibit these limitations.…”

“…It is a perennial crop (Nwosu, 2013), commonly or mainly planted by local farmers for subsistence (Klu et al, 2000;Enujiugha et al, 2012). The plant when harvested gives an edible seed and tuber (Adeyeye et al, 1994;Ajibola and Olapade, 2016) which is widely consumed in the South-eastern part of Nigeria (Idowu, 2014) and other parts of West Africa. The plant has a large genetic variation (Klu et al, 2000) with new accessions investigated recently (Olasoji et al, 2011;Abioye, 2015;Ajibola and Olapade, 2016;Baiyeri et al, 2018).…”

“…The protein in AYB compares favourably with those in pigeon pea, chickpea, Bambara, and common bean. The bean is also rich in dietary fiber ( Ndidi et al., 2014 ; Baiyeri et al., 2018 ; Anya and Ozung, 2019 ), carbohydrate ( Adeyeye et al., 1994 ; Oshodi et al., 1997 ; Klu et al., 2000 ; Nwosu, 2013 ; Ndidi et al., 2014 ; Ajibola and Olapade, 2016 ) and important minerals such as calcium, iron, zinc, magnesium amongst others with values higher or comparable to soy and common bean ( Adamu et al., 2015 ). Protein fractionation shows that albumin and globulin are the prevalent proteins present in AYB ( Ajibola et al., 2016 ).…”