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Donnish Journal of Food Science and Technology

August 2015 Vol. 1(2), pp. 017-021

Copyright 2015 Donnish Journals




Original Research Paper


Effect of Varieties on the Proximate, Nutritional and Anti-nutritional Composition of Nine Variants of African Yam Bean Seeds (Sphenostylis Stenocarpa)


Abioye, V.F, Olanipekun, B.F and Omotosho, O.T

Department of Food Science and Engineering, Ladoke Akintola University of Technology (LAUTECH), Ogbomoso, Oyo State, Nigeria.

Corresponding Author E-mail: vf_abioye@yahoo.com

Accepted 10th July, 2015.



Abstract


The effect of variety on proximate, mineral and vitamin and anti-nutritional composition of African Yam bean (AYB) (Sphenostylis sternocarpa) seed, an underutilized legume was investigated. The nine variants of African yam bean used were AYB 13, AYB 34, AYB 95N, AYB 95, AYB 45, AYB 91, AYB 93, AYB50, AYB 61. The proximate analysis reflected the moisture content of the AYB seeds to be between 8.73 and 9.37%; protein (28.63-30.43%); fat (2.40-3.33%); Ash (3.23-3.70%); crude fibre (2.40-3.03%) and carbohydrate (50.80-53.57%). The mineral contents evaluated, reflected the calcium content of the seed (48-33-85 mg/100 g); potassium (10.83-14.56 mg/100 g); iron (4.77-8.03 mg/100 g); and phosphorus (108-135 mg/100 g). Vitamin C content ranged between 4.37-5.67 mg and Beta-carotene ranged between 56.67-93.33 μg. The anti-nutritional components were tannin (6.67-23.33 mg); haemagglutinin (0.13-0.57 mg); oxalate (6.6.7-15 mg); trypsin inhibitor (0-0.47 mg) and phytate (16.66-33.33 mg). The results indicate that there are varietal differences in the nutritional and antinutritional composition of African yam bean seed. AYB 34 recorded the highest protein content and AYB 95 had a minimal content of tannin. These varieties with high protein content and the one with less anti-nutritional value could be further propagated to maximize the potential of these seeds.

Keywords: African yam bean, Variety, Nutritional, Tannin, Anti-nutritional.

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Cite This Article:

Abioye, V.F, Olanipekun, B.F and Omotosho, O.T. Effect of Varieties on the Proximate, Nutritional and Anti-nutritional Composition of Nine Variants of African Yam Bean Seeds (Sphenostylis Stenocarpa). Donnish Journal of Food Science and Technology 1(2) 2015 pp. 017-021.


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