Sphenostylis Sternocarpa Research Articles

Chemical functional physical and sensory properties of flour and idli produced from blends of rice (Oryza sativa), african yam bean (Sphenostylis sternocarpa) and pigeon pea (Cajanus cajan)

Chemical functional physical and sensory properties of flour and idli produced from blends of rice (Oryza sativa), african yam bean (Sphenostylis sternocarpa) and pigeon pea (Cajanus cajan)

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.

Cadmium toxicity in African yam bean (Sphenostylis stenocarpa (HOCHST. EX A.RICH.) HARMS genotypes

The aim of the study was to investigate the growth responses of African yam bean (Sphenostylis sternocarpa (Hochst. ex A. Rich.) Harms (AYB) to cadmium pollution. Top garden soil (0 – 10 cm) was obtained as pooled and polluted with cadmium (as CdCl2) at the rate of 12 mg kg-1, which is equivalent to 3 times the ecotoxicological screening value of Cd. The polluted soils were made ready for use 3 days later. Nine selected AYB accessions (TSs-87, TSs-89, TSs-90, TSs-91, TSs-92, TSs-93, TSs-94, TSs-95, and TSs-96) were pre-soaked for 30 minutes and then sown in the polluted and unpolluted soils. Data collected were subjected to ANOVA, and means were separated at 95 % confidence interval. Results showed that incidence of cadmium pollution significantly delayed seedling emergence in all tested AYB accessions by at least one day (p < 0.05). Despite exposure to Cd, TSs-96 attained 50 % emergence faster than other accessions. Although there were general reductions in yield due to exposure to Cd, TSs-92 showed the least percentage yield reduction (50 %), compared to 74 % yield reduction in TSs-93, thereby suggesting a comparatively better yield capacity compared to the other test accessions. Overall, decrease in total chlorophyll content seems to be the major reason of injury in Cd-exposed plants.

EFFECTS OF STORAGE METHODS AND MYCOFLORA ON PROXIMATE COMPOSITION OF AFRICAN YAM BEAN (Sphenostylis stenocarpa Hochust ex Rich ) SEEDS

One of the limitations of African yam bean (AYB) (Sphenostylis sternocarpa) is poor storage ability due to the adverse effect of seed-borne fungi. This study was conducted to examine the effects of storage methods on nutritive composition of AYB seeds stored in three types of storage materials viz; jute bags, polypropylene bags and plastic bowls. Freshly harvested AYB seeds were stored in all the storage materials for 6 months using 2 × 3 factorial (2 AYB cultivars and 3 storage methods) in 3 replicates. The proximate analysis of the stored AYB seeds was carried out at 3 and 6 months after storage using standard methods. The temperature and relative humidity of the store room were recorded monthly. Seeds stored in jute bags gave the best values for crude protein (24.87%), ash (5.69%) and fat content (6.64%) but recorded least values for crude fibre (2.55%), carbohydrate (50.86%) and moisture content (12.68%) at the 6th month of storage. Temperature of the store room decreased from 32.9 ºC - 28.3ºC, while the relative humidity increased from 78% - 86%. Decreased incidence of field fungi namely: Rhizopus oryzae, Aspergillus flavus, Geotricum candidum, Aspergillus fumigatus and Mucor meihei was accompanied by increase in storage fungi viz: Apergillus niger, Mucor hiemalis, Penicillium espansum and Penicillium atrovenetum with prolonged storage. The study showed that out of the three storage materials, jute bag was more effective in preserving AYB seeds.

Evaluation of the Hypoglycemic Potentials and Glycemic Index of Ready-to-eat Breakfast Products Using Animal Bioassay

There is need for dietary diversification which involves the use of commonly available cereals, legumes and other nutritious crops to meet nutritional needs of diabetic patients. Dietary diversification could be used to ameliorate micronutrient deficiencies by modifying the diet to include a greater diversity of nutrient - rich foods. The major aim of this study was to produce and evaluate ready-to-eat breakfast product for diabetics from African yam bean (Sphenostylis sternocarpa), sorghum (Sorghum bicolor L.) and unripe plantain (Musa paradisiaca L.) flour blends. Flours were produced from sorghum, African yam bean and unripe plantain and blended in 100:0:0, 65:30:5, 60:30:10, 55:30:15, 50:30:20 and 45:30:25 ratio of sorghum: African yam bean: unripe plantain flour, respectively. Ready-to-eat breakfast products were produced from each blend by toasting at 150°C for 5 min. The products hypoglycemic and hypolipidemic potentials and effects on hematological parameters were evaluated using rat study. The fasting blood glucose (fbg) of the rats were significantly (p5 (45:30:25) had the lowest mean fbg value of 81.63 mg/ml. The cholesterol level of rats fed sample SAUP5 (945:30:25) was reduced from 3.56 to 2.10 mg/dl, low density lipoprotein from 2.03 to 1.10 mg/dl, triglycerides from 1.03 to 0.63 mg/dl and high density lipoprotein was increased from 0.47 to 0.97 mg/dl. Liver function of rats fed sample SAUP4 (50:30:20) was reduced from 100 to 23 mg/dl, for Aspartate aminotransferase (AST), 49 to 23 mg/dl for alanine aminotransferase (ALT), and 33 to 19 mg/dl for alkaline phosphatase (ALP), respectively. Conclusion: The formulated ready-to-eat breakfast product was adequate for diabetic patients.

Formulation and Evaluation of Complementary Foods from Flour Blends of Sprouted Paddy Rice (Oryza sativa), Sprouted African Yam Bean (Sphenostylis sternocarpa) and Pawpaw Fruit (Carica papaya)

Formulation and Evaluation of Complementary Foods from Flour Blends of Sprouted Paddy Rice (Oryza sativa), Sprouted African Yam Bean (Sphenostylis sternocarpa) and Pawpaw Fruit (Carica papaya)

Amino acid Composition, Amino Acid Scores and Predicted Protein Efficiency Ratio of Raw and Cooked African Yam Bean (Sphenostylis sternocarpa)

Amino acid Composition, Amino Acid Scores and Predicted Protein Efficiency Ratio of Raw and Cooked African Yam Bean (Sphenostylis sternocarpa)

Comparative Review of Crude Protein and Amino Acids of Leguminous Seeds Grown in Nigeria

Legumes are some of the low–priced sources of protein–rich foods that have been found important in alleviating protein malnutrition especially in developing countries. Amino acids are the basic structural building units of proteins. They form short polymer chains called peptides or polypeptides which in turn form structures called proteins. The most common methods of determining nitrogen in foods are Kjeldahl, Formol titration, Dye–binding, Lowry, Biuret and Spectroscopic methods while amino acid composition is usually determined using ion–exchange chromatography on hydrolyzed and derivatized protein in food material. Crude protein and amino acid composition of some Nigerian leguminous seeds were critically reviewed in this write up. The selected legumes are; Cajanus cajan, Glycine max, Vigna unguiculata, Arachis hypogea, Vigna subterranea, Kerstingiella geocarpa, Sphenostylis sternocarpa, Phaseolus coccineus, Phaseolus lunatus, Citrulus vulgaris and Phaseolus vulgaris. The review shows that the protein content of legumes varies between 11.6 – 52.6%. The most abundant amino acids are glutamic and aspartic acids. The total essential amino acids (TEAA) range between 41.28 – 68.85%, total non–essential amino acids (TNEAA) range between 31.50 – 58.72% and total acidic amino acids (TAAA) between 14.30 – 40.47% for all the legumes reviewed. Generally, leguminous seeds are good sources of most of the essential amino acids therefore they are highly suitable for the fortification of cereal products mostly used as weaning foods for children in most African countries.

Effect of Spent Engine Oil on the Germination Ability of Eleven Accessions of African Yam Bean Seeds (Sphenostylis sternocarpa Hochst ex A. Rich) Harms

Effect of Spent Engine Oil on the Germination Ability of Eleven Accessions of African Yam Bean Seeds (Sphenostylis sternocarpa Hochst ex A. Rich) Harms

The allelopathic effects of three crop residues on the germination and radicle length of Sphenostylis sternocarpa Hochst Ex. Rich. (African Yam Bean)

The allelopathic effects of aqueous extracts of Cajanus cajan stem, Maize inflorescence and Rice husk were examined on the germination and growth of Sphenostylis sternocarpa, an important indigenous pea in South Western Nigeria. The three crop extracts inhibited the germination and the lengths of radicle of this crop. The inhibition was concentration dependent as no germination was observed in the extract–treated seeds until 72 hrs of the experiment. Analysis of the germination revealed that there were no significant (P > 0.05) differences on the effects of extracts from the three crop residues on Sphenostylis sternocarpa at 24 hrs and 48 hrs experimental times when compared to the control experiment. At 72 hrs, there were no significant differences on the effects of Cajanus cajan stem and rice husk treated seeds when compared to the control experiment but the seeds treated with extracts from the maize inflorescences showed significant differences when compared to the control. No growth was recorded in the radicle until 96 hrs of the experiment in all the extract – treated seeds from the three crop residues while the control germinated at 72 hours.Keywords: Allelopathy, allelochemical, biomolecules, Sphenostylis sternocarpa, inhibition, radicle.

Evaluation of the Amino Acid Profile and Haemoglobin Polymerization Inhibition Potential of Some Nigerian Legumes

The amino acid profile and the effects of the seed extracts of Sphenostylis sternocarpa , Monodora myristica and Mucuna sloanei were studied based on their ability to inhibit haemoglobin polymerization and improve the Fe 2+ /Fe 3+ ratio of sickle cell erythrocytes. The samples were fractionated into crude aqueous extract (CAE), fat-soluble (FAS), butanol-soluble (BUS) and water-soluble (WAS) fractions. The CAEs of the samples ranked highest in amino acid content in the range of S. sternocarpa (7.12 ± 0.00 g/100g)>M. myristica (6.00 ± 0.15 g/100g)>M. sloanei (3.56 ± 0.21 g/100g). The amino acids identified in appreciable quantities in the seed samples included Phe, Leu, Val, Ile, His, Arg, Tyr, Met, among others. The extracts inhibited polymerization to varying degrees with CAE of both S. sternocarpa and M. myristica , as well as the WAS of M. myristica eliciting significantly (p<0.05) high percent inhibition of polymerization when compared with Phe standard. The extracts improved the Fe 2+ /Fe 3+ ratio of HbSS blood from 1.36% for CAE of M. sloanei to 85.04% for CAE of S. sternocarpa ; and from 11.03% for WAS of S. sternocarpa to 36.08% for WAS of M. sloanei . These legumes could, therefore, have immense nutritional and therapeutic importance in the management of sickle cell disease and other related diseases.

Evaluation of the macronutrients composition of soil, leaves and seeds of African yam bean (Sphenostylis sternocarpa harms)

The level of macronutrients (nitrogen, phosphorus, potassium, calcium and magnesium) in African yam bean (Spheostylisnsternocarpa harms) collected at Ede ( latitude 7 o 44.952'N and longititude 4 o 26.114'E, elevation of 271.8m) in Osun State Nigeria, was investigated by studying the levels of nitrogen, phosphorus, potassium, calcium and magnesium in soil, leaves and the seed using standard methods. The highest level of nitrogen was obtained in the mature seed (3.37±0.26 %); soil sample had the highest phosphorus concentration (334±10mg/kg). Leaves had the highest potassium, calcium and magnesium concentration (11056±10mg/kg, 6576±19mg/kg and 1547±30 mg/kg respectively). The relative availability of nitrogen in the samples was seed > leaves > soil, for phosphorus, soil > leaves > seeds, for potassium, leaves > soil > seeds, for calcium, leaves > soil > seeds and magnesium, leaves >seeds > soil. Statistical analysis reveals a positive correlation of the macronutrients between leaves/seed except for nitrogen leaves/nitrogen seed (r = - 0.545) at p< 0.01. Significance difference was observed in the means of the macronutrients for samples analyzed at p< 0.05. African yam bean has the potential of boosting the nutrition of the greatest number of needful Africans.

The Proximate and Functional Properties of African Yam Bean ( Sphenostylis sternocarpa ) Seeds as Affected by Processing

African Yam Bean (Sphenostylis stenocarpa) known as AYB was subjected to different processing treatments such as soaking in water, blanching, cooking and roasting. Soaking was carried out for 24 h. A portion was blanched in hot water at 100oC for 2 min, 4 min, 6 min and 8 min respectively while the last portion was roasted at 100oC for 35 min, 150oC for 30 min and 180oC for 25 min respectively. The samples were then dehulled, dried and milled into flour. The proximate composition and the functional properties were determined for each of the samples. The result showed that the protein content was highest in the control sample (soaked in water for 24 h), while it decreased to 18.82% after 8 min blanching. The decrease was also noticed for the cooked samples to 17.97% for 20 min cooking and 12.53% for 60 min cooking while the roasted samples decreased to 11.55% and 11.33% at the 100oC for 35 min and 180oC for 25 min. The various heat treatments increased the oil absorption capacity from 2.51% to 4.05%; water absorption capacity from 3.76% to 4.68%; swelling index from 4.00 cm to 9.60 cm; bulk density from 0.58 kg/m3 to 0.89 kg/m3. Also, there were decreases in the gelation from 30oC to 20oC; wettability from 9 sec to 1 sec; foam capacity from 29.0 cm3 to 23.3 cm3 and viscosity from 12.30 to 23.3 cp. As a result of these improvements in both the proximate and functional properties of the flour, it could be incorporated in various foods to improve their nutritional value.

Effect of cooking and germination on Haemagglutination activity in three legumes

The haemagglutinating (Lectin) activity of raw, processed and germinated lima beans (Phaseolus hmatus), African yam beans (Sphenostylis sternocarpa) and Jackbean (Canavalia ensiformis) were measured by estimating the ability of different concentrations of the legume extract to agglutinate red blood cells using native rat and rabbit erythrocytes and trypsin treated rat erythrocytes. African yam bean was found to have significantly higher (P < 0.05) haemagglutinating activity of 55.56HUg/kg compared to other bean samples. Heat treatment (cooking) reduced the haemagglutinating activity in African yam bean.

Microorganisms Associated with Natural Fermentation of African Yam Bean (Sphenostylis sternocarpa Harms) Seeds for the Production of Otiru

Microorganisms Associated with Natural Fermentation of African Yam Bean (Sphenostylis sternocarpa Harms) Seeds for the Production of Otiru

Antioxidant properties of some commonly consumed and underutilized tropical legumes

The antioxidant properties of some commonly consumed [cowpea (Vigna unguiculata)] and underutilized [pigeon pea (Cajanus cajan) and African yam bean (Sphenostylis sternocarpa)] legumes were assessed with regard to their Vitamin C, total phenol, and phytate content, as well as antioxidant activity as typified by their reducing power and free radical scavenging ability. The Vitamin C content of the cowpeas ranged from 0.5 to 0.9 mg/100 g, while that of underutilized legumes were 0.9 mg/100 g for pigeon pea and 0.8 mg/100 g for African yam beans. The phenol content of the cowpeas were 0.3–1.0 mg/g, African yam bean had 0.7 mg/g total phenols, while pigeon pea contained 0.4 (white) and 1.2 mg/g (brown) total phenol content, respectively. The phytate content of all the legumes [cowpea (2.0–2.9%), pigeon pea (2.0–2.4%), African yam beans (2.4%)] analyzed were generally high, while the reducing power and free radical scavenging ability for all the legumes were very low except in African yam beans (23.6%), cowpea brown (29.9%), and pigeon pea brown (54.5%) that had a relatively high free radical scavenging ability. Therefore, one of the commonly consumed cowpea V. unguiculata (brown) and underutilized legumes C. cajan (brown) and S. sternocarpa could be considered as a functional food due to their relatively higher antioxidant activity (free radical scavenging ability and redox potential) which could be as a result of their relative higher total phenol content.

Effect of soaking, cooking and germination on the oligosaccharide content of selected Nigerian legume seeds.

The identity and quantity of and effect of processing on raffinose oligosaccharides in raw, mature seeds of lima beans (Phaseolus lunatus), pigeon peas (Cajanus cajan), African yam beans (Sphenostylis sternocarpa) and jackbeans (Canavalia ensiformis) were investigated. Sucrose, raffinose, stachyose and verbascose were identified by HPLC in all the legume seeds. The total alpha-galactoside contents of the seeds in decreasing order were African yam beans 3.84 mg/100 mg; white lima beans 3.62 mg/100 mg; cream pigeon peas 3.51 mg/100 mg; red lima beans 3.37 mg/100 mg; jackbeans 2.83 mg/100 mg and brown pigeon peas 2.34 mg/100 mg. The predominant oligosaccharide was verbascose in pigeon peas and stachyose in the other three legumes. Cooking unsoaked seeds brought about a greater reduction in the total alpha-galactoside content than soaking for nine hours. The removal of oligosaccharides was higher in legumes cooked in alkaline solution than in water. Germination quantitatively reduced raffinose, stachyose and verbascose while sucrose was increased in all seeds except red lima beans and jackbeans.

Development of a cheese-like product from the African yam bean ( Sphenostylis sternocarpa)

A vegetable cheese-like product (Akede cheese) was developed in the study from the African yam bean ( Sphenostylis sternocarpa) by curdling of a filtered slurry of dehulled beans soaked in 4% sodium chloride. The coagulants were hydrated calcium sulphate (4 × 10 −2M) or 5% mixed cultures of lactic acid bacteria. The most acceptable products as regards flavour and texture were produced in a 1:4, bean to water ratio, and a short homogenisation time. The crude protein content of the product was 48·1%. Moisture content was 51·9%, and it has 35 × 10 −6meq/g total titratable acidity. The shelf life of the product was 48 h under refrigerated storage. The results could be important in providing an alternative method for utilising the bean seed.

TEXTURE AND MICROSTRUCTURE OF AFRICAN YAM BEAN (SPHENOSTYLIS STERNOCARPA) PRODUCTS

ABSTRACTThe microstructure of African yam bean (Sphenostylis sternocarpa) cotyledons, flour, starch and gel prepared from flour were examined using scanning electron microscopy. Smooth starch granules varying in size and shape were embedded in the protein matrix. The starch granules maintained their integrity in the flour after milling. The texture profile parameters of starch and flour gels were studied at both 50 and 75% double compression and relaxation levels using the Instron Universal Tester. Significant variations were observed in the texture of the top and bottom portions of the gel. Increased solid content from 10.00% to 25.04% significantly increased the hardness of yam bean gel; however, further increase of solid content to 30.80% had only limited effect. Addition of oil decreased hardness of plain gel which may be due to the shortening and softening effects.

Effect of Pretreatment on the Cooking Time of the African Yam Bean (Sphenostylis sternocarpa)

ABSTRACTThe effect of soaking in tap water, 1% potash, and 4% sodium chloride for different periods on the cooking time of African Yam Bean was studied. The results showed that 12 hr soaking was adequate for the beans to reach maximum hydration, and that pretreatment of the beans before cooking appreciably influenced the overall cooking time. Cooking after pretreatment for 12 hr in 1% potash or in 4% sodium chloride reduced the normal cooking time by 50%.