Abstract
African yam bean (AYB) is an underutilised legume indigenous to West and East Africa with nutritional content comparable to other commonly consumed legumes. The nutrient density of the crop makes it a viable food crop for ameliorating the challenges of malnutrition faced in many developing countries, via direct consumption or fortification and enrichment of less nutritious staples. This review summarises the current body of knowledge on the use of African yam bean as a viable enrichment and fortification crop. Proximate composition and nutritional quality of foods (breakfast diets, traditional foods, snacks and instant noodles) fortified, enriched and complemented with AYB were discussed. The phytochemical and antioxidant potential of the crop were also discussed. Future studies should focus more on awareness towards the deliberate commercialisation of the crop and elevation of its status into a widely - consumed food in all households across developing countries. Adequate experimental design for optimum quantity to be used in the enrichment and fortification of many staples to improve their acceptance among consumers should be put in place. Phytochemical extracts of the bean are also proposed for use in the development of functional foods to mitigate against many lifestyle diseases.
Highlights
African yam bean (Sphenostylis stenocarpa) is a hard-to-cook underexploited leguminous plant grown extensively in Western Africa (Enujiugha et al, 2012; Uchegbu, 2015), Eastern and Central Africa (Bhat and Karim, 2009)
This review seeks to provide up-to-date information on the bean, the nutritional and proximate composition of foods enriched, fortified, and complimented with AYB, and phytochemical properties of African yam bean, limitation to its use, as well as further awareness as food, that can contribute to mitigating the problem of food security in Africa
African yam bean has been used in the fortification and enrichment of other less nutritious foods in the past
Summary
African yam bean (Sphenostylis stenocarpa) is a hard-to-cook underexploited leguminous plant grown extensively in Western Africa (Enujiugha et al, 2012; Uchegbu, 2015), Eastern and Central Africa (Bhat and Karim, 2009). The seed is rich in protein with values ranging between 19 and 30% (Nwokolo, 1987a; Edem et al, 1990; Adeyeye et al, 1994; Klu et al, 2000; Nwosu, 2013; Ndidi et al, 2014; Abioye et al, 2015; Ade-Omowaye et al, 2015; Duodu and Apea-Bah, 2017; Anya and Ozung, 2019). Aside from the high nutrient content, the bean has been reported to be a source of phytochemicals and bioactive compounds that offer health benefits such as the mitigation of lifestyle diseases to consumers (de Vos et al, 2010; Ade-Omowaye et al, 2015; Uchegbu, 2015; Duodu and Apea-Bah, 2017; Soetan et al, 2018). This review seeks to provide up-to-date information on the bean, the nutritional and proximate composition of foods enriched, fortified, and complimented with AYB, and phytochemical properties of African yam bean, limitation to its use, as well as further awareness as food, that can contribute to mitigating the problem of food security in Africa
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