Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour II

The prospects of African yam bean: past and future importance

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.

Nutritional quality, functional properties and anti-nutrient compositions of the larva of Cirina forda (Westwood) (Lepidoptera: Saturniidae)

Determination of the proximate, nutritionally valuable minerals and anti-nutrient compositions in larvae of Cirina forda (W) showed that they contained high levels of protein, (55.50%+/-1.20%) with ash, moisture, fat, and carbohydrate levels being (10.26%+/-0.01%), (10.85%+/-0.38%), (4.68%+/-0.01%) and (18.70%+/-0.84%) respectively. Fibre was not detected. Protein solubility was higher in alkaline media than in acidic media while the isoelectric points were pH 4, 6 and 9 indicating that C. forda may be useful in food formulations involving foods like meat products. Phosphorus had the highest value of (215.54+/-0.21) mg/100 g while manganese had the lowest value of (1.14+/-0.10) mg/100 g. Copper, Co, Pb, Cr and Ni were not available. Water absorption capacity was (300%+/-0.15%), oil absorption capacity was (358.44%+/-0.21%) and foaming stability was (3%+/-0.00%). The results of anti-nutritional analysis revealed that oxalate and phytic acid contents were (4.11+/-0.05) mg/100 g and (1.02+/-0.00) mg/100 g respectively and that these values fell within nutritionally accepted values. Tannin was not detected in C. forda. C. forda, a rich source of animal nutrients, usable in human diets and animal feeds formulations.

Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour--III

The proximate analysis, determination of nutritionally valuable minerals and the functional properties of the seed flour of African yam bean (AYB) (Sphenostylis stenocarpa) were investigated. Three different colour varieties of whole seeds and the dehulled samples from the same source were identified and processed for the study. The average composition of the whole seeds was as follows: 20.50% protein, 8.25% fat, 59.72% total carbohydrate, 3.26% total ash and 8.10% moisture, while the corresponding dehulled samples contained 21.9% protein, 8.63% fat, 60.89% total carbohydrate, 2.20% ash, and 6.35% moisture. The whole seeds were rich in potassium (649.49 mg/100 g) and phosphorus (241.21 mg/100 g) while values for dehulled samples were 471.35 mg/100 mg/100 g and 245.81 mg/100 g respectively. The seed flours have good gelation property, protein solubility varied with pH with high solubilities in acid and alkali. Dehulled samples had lower values for fat absorption capacity and foaming capacity but higher values for water absorption capacity, foaming stability rate change and fat emulsion stability rate change.