African Yam Bean Research Articles

Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends

Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends

EFFECTS OF BACILLUS AMYLOLIQUEFACIENS CULTURE CONCENTRATIONS ON MICROBIAL LOAD, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF “IRU”-TYPE CONDIMENT FROM AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARP) SEEDS

African yam bean seeds (Sphenostylis sternocarpa) Iru-like condiment was produced with 0.005 and 0.0075 g broth/g seed different concentrations of Bacillus amyloliquefaciens culture. The sample fermentation was conducted at 35 °C for 5 days. Proximate composition, water absorption capacity, oil absorption capacity, pH, and titratable acidity of the fermented samples were assessed using standard methods. Proximate composition of fermented African yam bean (AYB) condiment with 0.005 g broth/g seed inoculum concentration as determined were crude protein (6.86%-7.74%), crude fat (1.37%-1.71%), crude fiber (2.73%-4.81%), ash content (1.02%-1.59%), moisture content (9.71%-14.92%), dry matter (85.10%-90.28%), carbohydrate (70.43%-77.16%). The pH, total titratable acidity, water absorption capacity (WAC), and oil absorption capacity (OAC) of the fermented condiment were 6.76-7.60 ml, 0.07-0.09 ml, 0.50%-0.92%, and 0.55%-0.65% respectively. The fermented condiment produced with 0.0075 g broth/g seed inoculum concentration had its proximate composition as determined as crude protein (8.10%-8.53%), crude fat (1.81%-2.12%), crude fiber (2.83%-3.73%), ash content (1.23%-1.42%), moisture content (8.97%-12.81%), dry matter (87.19%-90.91%), carbohydrate (72.22%-76.13%) while its pH, total titratable acidity, WAC and OAC ranged as 7.10-8.76 ml, 0.06-0.11 ml, 0.38%-0.81% and 0.54%-0.84% respectively. The sensory acceptability scores reveal condiment samples from 0 hours as the best-preferred sample produced from the use of the inoculum concentrations. The study showed that AYB seeds condiments produced were significantly different in terms of different concentrations of starter culture used. Although the single starter culture did not deliver acceptable products during the fermentation, it played a few parts within the product quality.

OPTIMIZING DNA EXTRACTION WITHOUT LYOPHILIZATION OR LIQUID NITROGEN GRINDINGFROM AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA HOCHST EX. A. RICH.) HARMS TISSUES

DNA extraction is the first committed step in every molecular biological endeavour. This biomolecule can be isolated from any biological material for subsequent downstream processes. Most available protocols for nucleic acid extraction entail the use of either lyophilized tissues or liquid nitrogen in tissue grinding. These procedures pose a major limitation in the use of such protocols, especially in parts of the world where liquid nitrogen and freeze-dryer are not only expensive, but also very difficult to procure. The current study was an attempt to optimize DNA extraction procedure from African yam bean ({Sphenostylis stenocarpa Hochst ex. A. Rich.}Harms) tissues, employing the sodium dodecyl sulphate (SDS)-phenol method,without the use of lyophilization or liquid nitrogen grinding.The effect of grinding leaf tissue with acid washed sand in the protocol, phenol extraction, precipitating temperatures, ammonium acetate washing on DNA purity and yield were investigated. Spectrophotometric analysis was used to determine purity and DNA yield of extracts. The results showed that grinding plant tissue with acid-washed sand and precipitation at -20 oC significantly improved DNA yield and a single phenol treatment was sufficient for obtaining a pure extract. Comparatively, leaf was preferred to root and stem tissues for DNA extraction. The findings from this study indicated that high quality DNA could be extracted from African yam bean tissues without the costly use of liquid nitrogen or lyophilization.

Evaluation of Pasting and Functional Properties of Flour Blends Made from African Yam Bean (Sphenostylis stenocarpa) and Corn (Zea mays) Seeds

Evaluation of Pasting and Functional Properties of Flour Blends Made from African Yam Bean (Sphenostylis stenocarpa) and Corn (Zea mays) Seeds

Genetic diversity and population structure of an African yam bean (Sphenostylisstenocarpa) collection from IITA GenBank

African yam bean, AYB (Sphenostylisstenocarpa), is an underutilized legume of tropical Africa. AYB can boost food and nutritional security in sub-Saharan Africa through its nutrient-rich seeds and tubers. However, inadequate information on germplasm with desirable agro-morphological traits, including insufficient data at the genomic level, has prevented the full exploitation of its food and breeding potentials. Notably, assessing the genetic diversity and population structure in a species is a prerequisite for improvement and eventual successful exploitation. The present study evaluated the population structure and genetic diversity of 169 accessions from the International Institute of Tropical Agriculture (IITA) collection using 26 phenotypic characters and 1789 single nucleotide polymorphism (SNP) markers. The phenotypic traits and SNP markers revealed their usefulness in uniquely distinguishing each AYB accession. The hierarchical cluster of phenotypes grouped accessions into three sub-populations; SNPs analysis also clustered the accessions into three sub-populations. The genetic differentiation (FST) among the three sub-populations was sufficiently high (0.14–0.39) and significant at P = 0.001. The combined analysis revealed three sub-populations; accessions in sub-population 1 were high yielding, members in sub-population 2 showed high polymorphic loci and heterozygosity. This study provides essential information for the breeding and genetic improvement of AYB.

Chemical composition, sensory and microbial attributes of porridges prepared from African yam bean (Sphenostylis stenocarpa) and corn (Zea mays) flour blends

Background: The dietary challenges facing type 2 diabetics have necessitated the development of high fiber indigenous diets for the management/control of blood glucose.
 Objectives: The study determined the chemical composition, sensory and microbial attributes of porridges prepared from African yam bean (AYB) and corn flour blends.
 Methods: AYB seeds roasted at 1910C for 40 min and corn oven-dried at 500C for 24 h were finely milled, evaluated for proximate composition and dietary fiber profile and formulated into 5 flour samples in the ratios of 100, 70:30, 50:50, 30:70, 100 to supply one-third (1/3) of the daily dietary fiber requirement (12.7 g) of a reference man (70 kg). The 5 samples (including 3 composites) together with the control (traditional corn flour) provided 6 samples for the study. The samples were made into porridges and evaluated for chemical composition, sensory and microbial attributes using standard procedures. Data generated were analyzed using the IBM Statistical Product for Service Solution statistics version 21. Results were presented as means and standard deviations, Analysis of variance (ANOVA) was used to compare the means and significance was accepted at p < 0.05.
 Results: The proximate, minerals, vitamins and phytochemical compositions of the porridges were superior to the traditional corn porridge (control). No anti-nutrients were detected in all the porridges. Flavonoids (0.01 to 0.04 mg) and saponins (0.01 to 0.05 mg) were present in the porridges but not in the control. Viable organisms (Staphylococcus aureus, Bacillus cereus, Micrococcus spp, Enterobacter aerogenes, Pencillum spp. Rhizopus spp.) that were unnatural microfloral of AYB and corn seeds were detected in the porridges. The microbial loads (1.2 x 101 to 2.0 x 102 cfu/g) were within the acceptable International Commission on Microbiological Specification of food limits of 105 cfu/g. More coliforms and fungal growth were observed in porridges with higher proportions of corn. All porridges rated higher (5.08 - 6.67) on the acceptability scale than the traditional corn porridge (4.00).
 Conclusion: The high-fiber AYB-corn porridges had improved nutrient content, safe microbial load and consumer acceptability than the traditional corn porridge, and will add variety to diabetic meals.

Breeding Potentials of Bambara Groundnut for Food and Nutrition Security in the Face of Climate Change.

Constant production of quality food should be a norm in any community, but climate change, increasing population, and unavailability of land for farming affect food production. As a result, food scarcity is affecting some communities, especially in the developing world. Finding a stable solution to this problem is a major cause of concern for researchers. Synergistic application of molecular marker techniques with next generation sequencing (NGS) technologies can unlock the potentials hidden in most crop genomes for improving yield and food availability. Most crops such as Bambara groundnut (BGN), Winged bean, and African yam bean are underutilized. These underutilized crops can compete with the major crops such as cowpea, soybean, maize, and rice, in areas of nutrition, ability to withstand drought stress, economic importance, and food production. One of these underutilized crops, BGN [Vigna subterranea (L.), Verdc.], is an indigenous African legume and can survive in tropical climates and marginal soils. In this review, we focus on the roles of BGN and the opportunities it possesses in tackling food insecurity and its benefits to local farmers. We will discuss BGN’s potential impact on global food production and how the advances in NGS technologies can enhance its production.

Nutritional Quality and Physicochemical Properties of Biscuit from Composite Flour of Wheat, African Yam Bean and Tiger Nut

Nutritional Quality and Physicochemical Properties of Biscuit from Composite Flour of Wheat, African Yam Bean and Tiger Nut

Evaluation and Optimization of the Physical and Sensory Properties of Enhanced Bread Produced From Wheat Flour and Chemically Modified African Yam Bean and Cassava Starches

Composite breads were made by supplementing wheat flour with chemically modified African yam bean and cassava starches after the flour – starch blends were produced from the cleaned seeds and roots using hammer milling system. Three mixture components were obtained from the D-optimal mixture design of Response Surface Methodology (RSM). The physical and sensory properties of the bread was determined and subjected to statistical analysis of variance (ANOVA) using cubic models to generate the regression equations from the experimental values. The linear, binary and ternary effects of the dependent responses and their interactions was generated and graphically represented using 3D response surface plots. The developed models were tested for adequacy and validated using criterion at p<0.05, non significant (p>0.05) lack-of-fit (LoF), >0.7 adjusted R2 and >4 adequate precision to confirm adequate model signals. The numerical optimization outcomes had the desirability value of 0.86 depicting the ideal value. The optimized values for the optimum blends selected were 80.15 g wheat flour, 11.23 g African yam bean starch and 8.53 g cassava starch which will give the best composite flour -starch blends for enhanced bread products. The optimization was confirmed by performing confirmatory runs determining the 95 % confidence levels of the blends. The D – optimal mixture design of response surface methodology with three experimental components was adequate (propagated the design space) in evaluating and optimizing of the dependent responses tested; bread height, oven spring, loaf weight, loaf volume, specific volume and bulk density, appearance, crumb and crust, taste, aroma and acceptability.

Pasting Properties of Composite Flour Made from Sorghum, Millet and African Yam Bean

The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sorghum, Millet and African yam bean was studied. Sorghum, Millet and African yam bean were processed into flour and mixed at different ratios to obtain composite flours. The flour formulations obtained were analyzed for water absorption capacity, bulk density, least gelation concentration , and viscosity .The water absorption capacity ranged from 1.00 to 3.00, the bulk density ranged from 0.56 to 0.82;the least gelation concentration ranged from 5.77 to 6.87,while the viscosity ranged from 0.956 to 9.30.Also proximate composition of the individual flours before formulation was analyzed, it ranged from 6.13 to 8.46 moisture, 2.00 to 4.67 ash, 0.17 to 8.00 fiber,5.47 to 8.61 fat, 7.57 to 21.84 protein, 58.34 to 69.27 carbohydrate.The sensory values ranged from 5.60 to 6.45 for taste; 4.25 to 6.85 for colour; 5.15 to 6.80 for texture; 3.85 to 5.70 for aroma; 5.45 to 6.45 acceptability. Sample 10 (with the ratio of 40:70:20) had the highest rating for general acceptability. It was observed that sample 1(with the ratio of 60:50:60) had the lowest rating in taste and aroma. The mixture components that could produce optimum texture was determined through optimization plot. This work has demonstrated that acceptable ‘fufu’ with moderate protein and carbohydrate could be successfully produced using composite flours of sorghum, millet and African yam bean.

Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours

Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours

Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours

Biscuits are foodstuffs that are consumed all over the world as snacks on wide range developing countries where protein and caloric malnutrition are prevalent. There is therefore need to feed on functional foods with improved formulations and substantial health benefits by world nutrition bodies due to different health problems related to food consumption. This study was carried out to evaluate the proximate and functional properties of the flour as well as evaluate the biscuit samples for physical properties, anti-nutrient content, minerals composition and anti-oxidant properties of biscuits produced from wheat flour fortified with African yam bean tempeh flour. The physical parameters varied from 3.12 – 4.22mm, 1.30 –2.81, 4.59 – 6.89g, 1.5 – 2.4mm and 1.25 – 3.65N for diameter, spread ratio, weight, height, and break strength. The proximate composition of the flour varied from 0.05 – 3.46%, 12.6 – 28.74%, 0.84 – 3.18%, 1.37 – 3.76%, 58.64 – 84.74% and 2.22 – 11.4% for ash, protein, crude fiber, crude lipid, carbohydrate and moisture of the flour, respectively. The functional properties ranged from 14.66 – 20.2%, 0.70 – 0.78 (g/ml), 0.71 – 10.57%, 18.08 – 41.03% and 0.71 – 0.74% for water absorption capacity, bulk density, oil absorption capacity, foam capacity and emulsion capacity, respectively. The anti-nutritional properties ranged from 0.067%, – 0.437mg/100g, 0.013 – 0.067%, 0.112 – 0.146%, 0.015 – 0.038%, 0.168 – 0.401, 0.040 – 0.401%, 0.017 – 0.040% for tannin, phytate, saponin, oxalate, alkaloid, phenol and flavonoids, respectively. The anti-oxidant properties were in the range of 0.081 – 0.465%, 0.026 – 0.047%, 0.035 – 0041 mg/100g for scavenging activity, reducing power assay and Beta carotene, respectively. The mineral contents - iron, magnesium, calcium and phosphorus ranged from 4.18 – 13.06, 2.70 – 32.17, 61.04 – 201.42 and 3.76 – 30.42%, respectively. These results suggest that the fortification of wheat flour with Africa yam bean flour can improve the nutritional quality of biscuits.

Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation

Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied. The ratios of unripe plantain into African yam bean are 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. Chemical and functional properties of composite flour as well as overall acceptability of the product were evaluated. The result of moisture content is within safe limit to ensure shelf stability. Crude protein (6.87-12.98) and ash (2.43-6.57%) increases with increasing proportion of African yam bean into unripe plantain flours, while carbohydrate (66.27-56.77) and crude fibre (1.46-1.11%) decreases. The bulk density ranged from (0.92-3.34 g/ mL), water absorption capacity (1.07-1.60%), least gelation capacity (4.10-14.23%), and swelling power 1.49-1.77 g/g at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70 oC and 4.42-6.60 g/g at 80 oC, respectively. The solubility index ranged from 1.49-1.77 at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70oC and 4.42-6.60 g/g at 80 oC. The sensory evaluation showed no significant difference in taste, colour, texture/mouth feel and aroma while sample with 30% African yam bean flour has the highest value in overall acceptability. Enrichment of unripe plantain with African yam bean flours significantly increases its nutritional value which has the potential to combat protein-energy malnutrition and micronutrient deficiencies in Nigeria and Africa as a whole.

INTRODUCTION TO AFRICA YAM BEAN (SPHENOSTYLIS STENOCARPA (HOCHST. EX A. RICH.) HARMS)

Food security and malnutrition are great concerns in developing and under-developed nations. Climate change, political unrest, and all sorts of crises within these nations and their neighboring nations have contributed greatly to the issue of food insecurity, malnutrition, and hunger. Many food plants that have the potential to combat the challenges of food insecurities and malnutrition in the face of climate change have been neglected, under-utilized and some of the crops are on their way to extinction. African yam bean (AYB) is one of the numerous crops with great potential in overcoming the problems associated with food and nutritional insecurities. AYB under-utilization, poor acceptance, and neglect by the farmers and consumers may be a result of poor awareness about its nutritional and health benefits, poor agronomy practices adopted by the farmers, and other production limiting factors such as low yield and long maturity period. Information that can guide the farmers and consumers for the commercial production and processing of AYB is not readily available. This review aims to summarize and made available information on AYB for the farmers and the consumers for it to be commercialized and for the researchers to see reasons and areas to make improvements on the crop.

Relationship between Salt (NaCl) Stress and Yield Components in Three Varieties of African Yam Bean (Sphenostylis stenocarpa)

Salinity has threatened the existence of many useful and multipurpose legumes such as Sphenostylis stenocarpa. To revert this situation effort must be made towards its sustainable use by encouraging domestication of improved varieties that can thrive in salt stress region. This research study was aimed at establishing the effect of salt-stress on seed germination, morphological attributes and yield response of three ­varieties Sphenostylis stenocarpa. Data were collected from the third-weekly for a period of three months (12 weeks) on plant height and number of leaves. At 12 weeks, data were collected on the following traits: number of flowers per plant, number of pods per plant, length of pod and number of seeds per pod. The data on number of seed germinated was also taken. Data collected were subjected to analysis of variance (ANOVA) and mean were separated using Least Significant Difference (LSD) test. Results obtained revealed that sodium chloride (NaCl+) significantly affected some important morphological traits of Sphenostylis stenocarpa evaluated. All varieties treated at various levels (1 kg/l, 2 kg/l and 3 kg/l) with NaCl performed poorly than those without treatment (control). This study revealed that there was no significant difference amongst all varieties of African yam been treated at 1 kg/l levels of NaCl. There was no significant different (p<0.05) among varieties of African yam bean at 0 kg/l in different morphological parameters evaluated. Salt stress significantly reduced (p<0.05) the germination of African yam bean.

Nutritional composition of fermented and extruded blends of cassava and African yam beans flour

Nutritional composition of fermented and extruded blends of cassava and African yam beans flour

Development of nutritional meals and gruels from blends of pro-vitamin a cassava grits and African yam

The potentials of underutilized African yam bean (AYB) and pro-vitamin A cassava in the development of nutritious food products with acceptable sensory properties were studied. Grits were produced from freshly harvested yellow root pro-vitamin A cassava by peeling, washing, cutting, soaking, dewatering, roasting, sieving, and milling to obtain yellow root cassava grits while AYB flour was obtained by cleaning, roasting, dehulling, milling, and sieving (425 µm). A simple lattice design was used to obtain formulations of blends (100:0; 90:10; 80:20; 70:30; 60:40 and 0:100) of yellow root cassava grits and AYB flour. Gruels were prepared from these formulations using 4:5 w/v in boiling water while meals were prepared using 1:1 w/v of blend in boiling water for 5 min. Moisture, fat, ash, protein, crude fibre, carbohydrate, β-carotene and calorific content of the blends were in the ranges of 4.66 – 7.92%, 2.20 – 2.82%, 2.16 – 2.66%, 2.72 – 20.43%, 1.15 – 1.40%, 68.65 – 83.23%, 1.33 to 3.97 μg/g and 348.37 – 358.96 kcal/100 g, respectively. Saponin, tannin, trypsin inhibitor, hemagglutinin, starchyose, raffinose, phytate and Hydrogen Cyanide ranged from 0.039 – 0.087%, 0.11 – 0.15%, 1.24 – 3.15 mg/g, 1.47 – 3.49 mg/100 g, 1.51 – 1.81%, 0.38 – 0.45%, 0.82 – 2.69 mg/g, 0.07 – 4.47 mg/kg, respectively. The sensory evaluation revealed that the meal and the gruel samples had acceptable sensory attributes. The developed products have the potentials in alleviating the problem of protein malnutrition in developing countries.

Effect of Co-fermentation of Cassava and African Yam Bean on some Compositional and Sensory Properties of Pupuru

Aim: Consumption of pupuru (a cassava based food) is on the increasing trend in most parts of Nigeria, hence the need to improve the nutrients with under-utilised legume, African yam bean (AYB). The aim of this work was to co-ferment cassava and AYB at varying proportion and processed to pupuru flour.
 Study Design: Randomised Block Design was used in this study to assess the influence of different substitution levels of AYB on the properties of pupuru flour and the meal prepared from it.
 Methodology: The cassava roots were washed, peeled and grated to mash while the AYB was boiled, decorticated and milled into slurry. The AYB slurry was co-fermented with the cassava mash at different substitution level (0, 10, 20, 30 and 40%) and processed to pupuru flour. The 0% served as control (100% cassava). Samples of pupuru flour were evaluated for proximate composition, mineral and anti-nutritional contents. Meal (stiff dough) prepared from the flour was subjected to sensory evaluation. Data obtained were subjected to statistical analysis using SPSS software package.
 Results: The protein content ranged from 2.9 to 38.68%. The bulk density, swelling capacity, water absorption capacity ranged from 0.72% - 0.86%, 245.56% – 351.84%, and 191.01% - 255.36% respectively. The oxalate, tannin, phytate, and cyanide contents were in the range of 80.00-175.00 mg/100g, 24.55-73.70 mg/100g, 1.34–3.85 mg/100g, and 0.29-0.58 mg/100g respectively. The sensory attributes of pupuru meal indicated a significant difference (p < 0.05) among the samples, with 100% cassava pupuru been the most preferred in terms of taste and general acceptability.

Biological and Molecular Evidence for the Existence of Bruchid Ecotypes in the Nigerian Cowpea Ecosystem

The oviposition, growth and development of six populations of Callosobruchus maculatus (IT, PH, UM, MD‐1, MD‐2, MD‐3) from different localities in Nigeria were studied on a resistant (TVu 2027) and susceptible (Ife Brown) cowpea cultivar and four cultivars of African yam bean, Progenies obtained by cross‐mating individuals from the different populations were also studied.. Oviposition was highest in the MD insect beetle population and lowest in the UM population. IT and PH populations had the highest adult emergence and shortest development times on the resistant control. Genomic differences among bruchid populations were confirmed by the Random Amplified Polymorphic DNA (RAPD) fingerprinting technique with PH population being the most distant. All progenies with IT as the female parent also had better emergence and shorter development time than their reciprocal crosses or those involving other populations, but this varied with the fitness of the male parent. The UM population averaged <10% adult emergence on TVu 2027 compared to 71.9 % on the susceptible control, but was better adapted to the AYB (66 % emergence) than were other populations. These results suggest possible existence of ecotypes, of this bruchid species in Nigeria with potentially important implications for the development and deployment of resistant cowpea varieties.

Evaluation of Stiff Porridge (Ruam nahan) Produced from Composite Flour Blends of Pearl Millet (Pennisetum glaucum) and African Yam Bean (Sphenostylis stenocarpa)

Quality attributes of stiff porridges prepared from Pearl millet and African Yam Bean (AYB) flour blends were studied. Various ratios such as A (100% pearl millet), B (90:10), C (80:20), D (70:30), E (60:40) and F (50:50) of pearl millet and African Yam Bean (AYB) composite flours were mixed and analyzed for functional, proximate composition, mineral elements and sensory properties. The blends were then prepared into stiff porridges for sensory evaluation using a 20-man sensory panel. Substitution of African Yam Bean with Pearl Millet led to increases in moisture (24.29 to 37.50%) protein (10.90 to 19.70%), fibre (1.30 to 2.00%), Ash (0.43 to 0.55%) and fat (3.80 to 5.20%) while the carbohydrate content of the blends decreased (from 62.07 to 39.85%) respectively. Functional properties such as bulk density decreased with increase in AYB from (1.80 to 0.72 g/ml, swelling index also increases from 0.75 to 0.56 g/ml, water absorption capacity decreases from 2.20 to 2.64 g/ml) and Least Gelation Concentration (6%). The sensory attributes of stiff porridges were not adversely affected by African Yam Bean flour. Therefore, it should be possible to incorporate up to 50% of legumes such as African Yam Bean with Pearl Millet in the preparation of stiff porridges.