Abstract
The flour from three colour cultivars of hulled and dehulled seeds of the African yam bean (AYB) (Sphenostylis stenocarpa) was analysed for anatomical fractions: proximate, mineral, fatty and amino acids composition. The seed hull varied between 8.25% and 9.14%. Na, K, Ca, Mn, Fe, Zn are preferably found in the hulled samples. Essential fatty acids as well as essential amino acids are more enriched in the hulled samples than in the endosperm. Correlation coefficient results showed that proximate composition (rD 1 D 2 , rE 1 E 2 , rF 1 F 2 ), mineral composition (rD 1 D 2 , rE 1 E 2 , rF 1 F 2 ), fatty acids (rD 1 D 2 , rE 1 E 2 , rF 1 F 2 ), fatty acids saturation (rD 1 D 2 , rE 1 E 2 , rF 1 F 2 ) and amino acids (rD 1 D 2 , rE 1 E 2 , rF 1 F 2 ) were significant at α = 0.05 in the samples shown in parentheses with values having high positive correlation coefficients ranging from 0.82 to 1.00. These results showed that dehulling of African yam bean seeds will lead to reduction in the nutritional qualities of the AYB.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.