Relevant bibliographies by topics / African yam bean flour

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'African yam bean flour'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "African yam bean flour"

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Igbabul, Bibiana D., Benbella M. Iorliam, and Etietop N. Umana. "Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans." Journal of Food Research 4, no. 2 (2015): 150. http://dx.doi.org/10.5539/jfr.v4n2p150.

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<p>Cookies were produced from wheat, African yam bean and fermented cocoyam flour blends and their physicochemical and sensory properties were determined. Five flour formulations designated as samples A, B, C, D, E were produced. Sample A consisted of 100% wheat flour and served as the control. Samples B and C comprised of 80% wheat, 10% cocoyam, 10% African yam bean flours and 60% wheat, 20% cocoyam and 20% African yam bean flours. The composition of D and E were 40% wheat, 30% cocoyam, 30% African yam bean flours and 20% wheat, 40% cocoyam, and 40% African yam bean flours respectively.
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Nwachukwu, C. N., and C. N. Okoroafor. "Evaluation of the proximate composition and sensory properties of Moi-moi produced from blends of cowpea and African yam bean flours." Journal of Agriculture and Food Sciences 23, no. 1 (2025): 45–56. https://doi.org/10.4314/jafs.v23i1.4.

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Proximate composition and sensory properties of moi-moi produced from blends of cowpea flour and African yam bean flour were evaluated. Individual flours were obtained from cowpea and African yam bean seeds respectively and mixed in varying proportions for moi-moi production. The moi-moi samples were produced from blends of cowpea and African yam bean flours in the following ratios; 80:20; 60:40, 50:50, 30:70 and 0:100. They were labelled samples B, C, D, E and F respectively. The control sample was obtained from 100% cowpea flour and labelled sample A. The proximate composition of the moi-moi
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OGUNTOYINBO, Oladotun Olakanmi, Iniobong Gloria UDOH, and Isaiah Babatunde ADEYEMI. "Chemical composition and sensory characteristics of cookies produced from wheat and African yam bean flours." Agriculture, Food and Natural Resources Journal 3, no. 2 (2024): 275–81. https://doi.org/10.5281/zenodo.14179858.

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<em>This study was conducted to evaluate the nutritional quality of composite cookies produced from blends of wheat and African yam bean flours. The proportion of wheat and African yam bean flours was varied to obtain five (5) samples, which include 100:0, 90:10, 80:20, 70:30, and 60:40%, respectively. The proximate and mineral composition of the cookies were determined using standard methods. The sensory characteristics of the composite cookies were also determined. The proximate composition of the composite flour showed that the moisture content, crude protein, crude fat, crude fibre, total
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Okoye, J.I, V. O. Ezigbo, and I.L Animalu. "DEVELOPMENT AND QUALITY EVALUATION OF WEANING FOOD FORTIFIED WITH AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA) FLOUR." Continental J. Agricultural Science 4 (August 7, 2010): 1–6. https://doi.org/10.5281/zenodo.839651.

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The use of sorghum and African yam bean blended flours in the preparation of weaning food formulations was studied. The sorghum flour (SF) was composite with African yam bean flour (AYBF) at the levels of 10%, 20%, 30%, 40% and 50%. The weaning food formulations produced from the flour blends were analysed for their nutritional and sensory qualities using standard methods. The nutritional composition of the samples showed that the protein content of the formulations increased with increasing supplementation with African yam bean flour from 8.64% in 90:10 (SF:AYBF) to 13.44% in 50:50 (SF:AYBF)
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Awofadeju, O. F. J., I. T. Ademola, J. O. Afolabi, E. O. Oloyede, A. O. Oyeleye, and F. O. Akanni. "Sensory, chemical and nutritional evaluation of flour blends for preparation of stiff dough." Journal of Agriculture, Forestry and the Social Sciences 18, no. 2 (2022): 22–34. http://dx.doi.org/10.4314/joafss.v18i2.3.

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One of the nutritional advantages of flour blend is to promote the nutritional composition of indigenous crops for food application. This study utilized, African yam bean (Sphenostylis stenocarpa) and unripe plantain (Musa paradisca) to create flour blends at different ratios of 100:0 (GAB), 90:10 (ORE), 80:20 (TAM), 70:30 (MFY), 60:40 (MED) and 50:50 (KSK). These blends were subjected to calcium, iron, magnesium and potassium; pasting; anti-nutritional factors and colour using Completely Randomized Design (CRD). The blends were made into pastes [stiff dough (amala)] and subjected to sensory e
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Salome, K. K., O. F. J. Awofadeju, and A. A. Olapade. "Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation." Journal of Applied Sciences and Environmental Management 25, no. 5 (2021): 741–49. http://dx.doi.org/10.4314/jasem.v25i5.8.

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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%) i
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Eseroghene, Egbujie Augustine, and Okoye Joseph Ikechukwu. "Production and evaluation of sorghum-based complementary foods supplemented with African Yam bean and Crayfish flours." INTERNATIONAL JOURNAL OF EXPERIMENTAL RESEARCH AND REVIEW 16 (August 30, 2018): 14–25. http://dx.doi.org/10.52756/ijerr.2018.v16.003.

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This study was carried out to evaluate the proximate, mineral and sensory properties of nutritive and ready-to-eat complementary foods formulated from blends of sorghum, African yam bean and crayfish flour. The protein, ash, fat and crude fibre contents of the samples increased significantly (p&lt;0.05) with increase in substitution with African yam bean and crayfish flours from 13.56 ± 0.29 –23.88 ± 0.82%, 2.77 ± 0.02 – 3.67 ± 0.02%, 1.85 ± 0.01-3.64 ± 0.01 and 1.46 ± 0.06 – 2.15 ± 0.02%,respectively, while the carbohydrate and energy contents decreased. The control sample without substitutio
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Alugwu, Samson Ugochukwu, Brenda Unoma Alugwu, and Florence Obiageli Ifeanyieze. "Quality Characteristics and Sensory Properties of Bread Elaborated with Flour Blends of Wheat and African Yam Bean." Asian Food Science Journal 22, no. 12 (2023): 32–45. http://dx.doi.org/10.9734/afsj/2023/v22i12689.

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This study evaluated quality characteristics and sensory properties of bread elaborated with flour blends of wheat and African yam bean. The wheat flour was procured, while the purchased African yam bean seeds were cleaned, sorted, washed and steeped in 2.5 litres of clean water for 12 h with intermittent changing of soaking water at 3 h intervals, drained, sprayed on moistened jute bag spread on malting table and covered with moistened jute bag. The seeds were germinated for 72 h with occasional sprinkling of water. Thereafter, harvested imbibed seeds were dried in a hot air oven at 60⁰C for
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Chidozie, Chigbo, Daniel, and Egba, Simeon Ikechukwu. "Comparative Studies on the Physicochemical Attributes of Biscuit from African Yam Bean, Brown Rice and Soyabean Flours." NEWPORT INTERNATIONAL JOURNAL OF PUBLIC HEALTH AND PHARMACY 5, no. 3 (2024): 17–23. http://dx.doi.org/10.59298/nijpp/2024/5317230.

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This paper presents a comparative study on the physical and proximate composition of biscuits made from different flour sources including wheat, African yam bean, brown rice, and soybeans. The aim of the study was to assess the nutritional value and quality attributes of biscuits derived from alternative flour sources, in comparison to the conventional wheat-based biscuits. Flours of African yam bean, brown rice and soybean were produced using conventional methods. Biscuits were further produced from the flours of African yam bean, soybean and brown rice using the creamy method. The physical c
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Olowookere, Dele Ayorinde, and Sunday Abiodun Malomo. "Anti-diabetic Potentials of Cookies from Wheat, Sweet Potato and African Yam Beans (Sphenostylis stenocarpa) Composite Flour Blends." Asian Food Science Journal 23, no. 4 (2024): 31–43. http://dx.doi.org/10.9734/afsj/2024/v23i4709.

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The consumption of cookies offered reliable advantages to the consumers, which included but not limited to perfect eating ability, prolong shelf live and acceptability among all nations. This study thus, investigated the antioxidant and anti-diabetic properties of cookies obtained from wheat-African yam bean-sweet potato composite flour blends at different ratios. The African yam bean and sweet potato were thoroughly processed, milled, sieved thereafter mixed with the commercial wheat flour. Four blends were prepared by using the trial mixing ratio and 100% wheat flour and later used to bake c
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Dissertations / Theses on the topic "African yam bean flour"

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Oagile, Otsoseng. "African yam bean : morphology, clonal propagation and nitrogen fixation." Thesis, University of Nottingham, 2005. http://eprints.nottingham.ac.uk/12946/.

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Morphological and growth observations made on landraces of African yam bean (AYB) used in this study confirm that this species is the most morphologically variable in the genus (Potter, 1992). Morphological characters such as seed colour, stem colour, internode length, leaf size and number of leaves per plant were found to vary between landraces. Growth and development was controlled by both genotype and environment. Flowering was observed only when plants were grown at 25°C, rather than at 30°C, with a 12 h photoperiod. Tuber formation occurred only in AYBS and not in other landraces. Growth
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Zanklan, Ahissou Séraphin. "Agronomic performance and genetic diversity of the root crop yam bean (Pachyrhizus spp.) under West African conditions." [S.l.] : [s.n.], 2003. http://deposit.ddb.de/cgi-bin/dokserv?idn=971082189.

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Zanklan, Ahissou Séraphin. "Agronomic performance and genetic diversity of the root crop yam bean (Pachyrhizus spp.) under West African conditions." Doctoral thesis, 2003. http://hdl.handle.net/11858/00-1735-0000-0006-AB60-4.

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Zanklan, Ahissou Séraphin [Verfasser]. "Agronomic performance and genetic diversity of the root crop yam bean (Pachyrhizus spp.) under West African conditions / by Ahissou Séraphin Zanklan." 2003. http://d-nb.info/971082189/34.

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Book chapters on the topic "African yam bean flour"

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Adejumo, Bolanle Adenike, Rosemary Uju Ajibo, and Peter Ayodele Obasa. "Optimization of Soaking Condition and Drying Temperature for the Production of African Yam Beans (Sphenostylis sternocarpa) Flour." In Food Security and Safety. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-50672-8_4.

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Adewale, Daniel B., and Michael T. Abberton. "African Yam Bean ( Sphenostylis stenocarpa )." In Potential Pulses. CABI, 2024. http://dx.doi.org/10.1079/9781800624658.0002.

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Nwokolo, E. "African yam bean (Sphenostylis stenocarpa (Hoechst ex. A. Rich.) Harms.)." In Food and Feed from Legumes and Oilseeds. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-0433-3_18.

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Nnamani, C. V., D. B. Adewale, H. O. Oselebe, and C. J. Atkinson. "African Yam Bean the Choice for Climate Change Resilience: Need for Conservation and Policy." In African Handbook of Climate Change Adaptation. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-45106-6_203.

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AbstractGlobal warming has emerged as a major challenge to development and human wellbeing in Sub-Saharan Africa in general and Nigeria in particular. Periodic incidents show that this challenge will continue and increase in impact on all aspects of natural resources – agriculture, ecosystems services, biodiversity depletion, environmental degradation and human health. Recognizing the enormous potential of underutilized plant genetic resources (PGRs) is crucial as sources of solutions to a number of these threatening challenges emanating from climate change (food and nutrition insecurity, gene
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Adewale, B. Daniel, T. E. Konyeme, F. T. Fayose, et al. "Botanical and Economic Significance of African Yam Bean and its Relatives." In Integrated Improvement of Food Legumes. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-82629-0_12.

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Nnamani, C. V., D. B. Adewale, H. O. Oselebe, and C. J. Atkinson. "African Yam Bean the Choice for Climate Change Resilience: Need for Conservation and Policy." In African Handbook of Climate Change Adaptation. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-42091-8_203-1.

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Ojuederie, Omena Bernard, Jacob Olagbenro Popoola, Charity Aremu, and Olubukola Oluranti Babalola. "Harnessing the Hidden Treasures in African Yam Bean (Sphenostylis stenocarpa), an Underutilized Grain Legume with Food Security Potentials." In Food Security and Safety. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-50672-8_1.

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Rana, M. K., and N. C. Mamatha. "African Yam Bean." In Vegetable Crops Science. CRC Press, 2017. http://dx.doi.org/10.1201/9781315116204-74.

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Daniel, Adewale B. "African yam bean (Sphenostylis stenocarpa hochst ex. A. Rich) Harms)." In Neglected and Underutilized Crops. Elsevier, 2023. http://dx.doi.org/10.1016/b978-0-323-90537-4.00030-2.

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Suzzy Shitta, Ndenum, Alex Chukwudi Edemodu, Wosene Gebreselassie Abtew, and Abush Abebe Tesfaye. "A Review on the Cooking Attributes of African Yam Bean (Sphenostylis stenocarpa)." In Legumes [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99674.

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African yam bean, an underutilized legume usually cultivated for its edible tubers and seeds, is known for its nutrition-rich qualities; however, the crop’s level of consumption is low. The underutilization of the crop could be attributed to several constraints, including long cooking hours of up to 24 hours. Cooking time is an important food trait; it affects consumers’ choices, nutrients content, and anti-nutrient conditions. Additionally, foods requiring long cooking hours are non-economical in terms of energy usage and preparation time. The prolonged cooking time associated with AYB places
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Conference papers on the topic "African yam bean flour"

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Lawal, R. A., H. Musa, and U. S. Haruna. "Quality characteristics of Biscuits Produced from wheat-African-Locust Beans Pulp Flour Blends." In 28th iSTEAMS Multidisciplinary Research Conference AIUWA The Gambia. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v28n2p9.

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In search for plant protein and vitamins substitute, the African locust beans (Parkia biolobosa) have found very popular used for condiment, baby’s formulation diets and animal meals. The aim of this study was to produce biscuits from African locust beans pulps flour and wheat flour. The matured and ripped African locust beans pods purchased from Bauchi market. The pods were manually cleaned and milled. The wheat/locust bean pulp flour were mixed in the ratio; 100:0%, 90:10%, 80:20%, 70:30% and 60:40% respectively. The proximate composition of the biscuit samples were analyzed with standard me
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"Effect of Germination on Proximate, Available Phenol and Flavonoid Content and Antioxidant Activities of African Yam Bean (Sphenostylis stenocarpa)." In International Conference on Chemical, Food and Environment Engineering. International Academy Of Arts, Science & Technology, 2015. http://dx.doi.org/10.17758/iaast.a0115004.

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