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

Ghaniyah Ajibola and Abiodun Olapade

Journal of Food Research, 2016, vol. 5, issue 2

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.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2016
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