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Journal articles on the topic 'African yam bean flour'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

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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2

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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3

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<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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8

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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9

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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10

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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11

Nwakanma, Chidiebere I., Ezinne P. Obinwa, Salomi O. Onoriode, Clara N. Okoroafor, and Chima Ejeabukwa. "Harnessing the Potential of Local Snacks Produced from African Yam Beans and Local Rice for Improved and Sustainable Livelihoods in Nigeria." International Journal of Home Economics, Hospitality and Allied Research 3, no. 2 (2024): 128–39. https://doi.org/10.57012/ijhhr.v3n2.009.

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This study was designed to develop snacks utilizing composite flour blends of African yam beans and African rice, focusing on their proximate composition and sensory qualities. Flours were produced from African yam beans and African rice grains. The composite flours of African yam bean and African rice were formulated using different ratios specified as BSA, BSB, BSC, BSD, BSE, DOA, DOB, DOC, DOD and DOE. The proximate composition and sensory properties of the flour samples were determined using standard methods. Proximate results showed significant (P< 0.05) increase in protein (9.50 – 11.

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12

Nwakanma, Chidiebere I., Ezinne P. Obinwa, Salomi O. Onoriode, Clara N. Okoroafor, and Chima Ejeabukwa. "Harnessing the Potential of Local Snacks Produced from African Yam Beans and Local Rice for Improved and Sustainable Livelihoods in Nigeria." International Journal of Home Economics, Hospitality and Allied Research 3, no. 2 (2024): 128–39. https://doi.org/10.57012/ijhhr.v3n2.009.

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<strong>Abstract: </strong>This study was designed to develop snacks utilizing composite flour blends of African yam beans and African rice, focusing on their proximate composition and sensory qualities. Flours were produced from African yam beans and African rice grains. The composite flours of African yam bean and African rice were formulated using different ratios specified as BSA, BSB, BSC, BSD, BSE, DOA, DOB, DOC, DOD and DOE. The proximate composition and sensory properties of the flour samples were determined using standard methods. Proximate results showed significant (P< 0.05)

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13

Okoye, J. I., Q. N. Igbokwe, and C. O. Okechukwu. "Effects of thermal processing on the nutritional and antinutritional properties of African yam bean (Sphenostylis stenocarpa) seed flours." Research Journal of Food Science and Nutrition 9, no. 2 (2024): 38–51. http://dx.doi.org/10.31248/rjfsn2024.167.

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The study was carried out to evaluate the effects of thermal processing treatments on nutrient and antinutrient contents of African yam bean seed flours. The African yam bean seeds were sorted, cleaned and divided into five equal lots of one kilogram each. Four lots were processed into boiled, blanched, roasted and autoclaved African yam bean flours, while the last lot was processed raw and used as control. The flour samples obtained were analysed for proximate, mineral, vitamin and antinutrient contents using standard methods. The proximate composition of the samples revealed that the flours

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14

Adesola, Deniran, Igbagboyemi, Omitola, Azeezat Bukola, Akindele Olubukola Olubunmi, et al. "Evaluation of Macronutrients, Functional Properties of Composite Flour and Sensory Properties of the Developed Biscuits." European Journal of Nutrition & Food Safety 17, no. 1 (2025): 44–54. https://doi.org/10.9734/ejnfs/2025/v17i11618.

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Aim: This study evaluated the macronutrients, functional properties of composite flour and sensory properties of biscuits made from the blends of composite flour. Study Design: This study is an experimental study. Place and Duration of Study: Department of Food Engineering, Faculty of Engineering and Technology, Ladoke Akintola University of Technology, Ogbomoso, Oyo state, Nigeria. Methods: African yam bean seeds and bambara groundnut were sorted, soaked, dehulled, dried, milled and sieved while soybeans were boiled after the unit operation. 70: 30% was used for composite flour while 100% whe

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15

Adeyanju, J. A., G. O. Babarinde, B. F. Olanipekun, I. F. Bolarinwa, and S. O. Oladokun. "Quality assessment of flour and cookies from wheat, African yam bean and acha flours." Food Research 5, no. 1 (2021): 371–79. http://dx.doi.org/10.26656/fr.2017.5(1).370.

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In this study, the suitability of wheat, acha and African yam bean composite flour in the development of cookies was investigated. Wheat, acha and African yam bean were blended into various proportions of flour mixes and used to produce cookies. The flour mixes were analyzed for the proximate, minerals composition, functional properties and anti-nutrients, while the cookies were evaluated for its sensory and physical properties. The proximate composition of the flours varied from 7.85-9.71%, 12.34-14.01%, 1.15- 1.86%, 1.21-1.49%, 1.65-1.92% and 70.01-76.11% for moisture, protein, fat, crude fi

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16

Nwatu, I. E., O. C. Nwajinka, and A. B. Muochebe. "Development of optimized substitution ratio for wheatcassava-african yam bean flour composite for Nigerian bread industries." Nigerian Journal of Technology 39, no. 4 (2021): 1237–46. http://dx.doi.org/10.4314/njt.v39i4.33.

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An optimization study of the mix ratio for substitution of Wheat flour with Cassava and African Yam Bean flours (AYB) was carried out and reported in this paper. The aim was to obtain a mix ratio that would optimise selected physical properties of the bread. Wheat flour was substituted with Cassava and African Yam Bean flours at different levels: 80% to 100% of wheat, 0% to 10% of cassava flour and 0% to 10% for AYB flour. The experiment was conducted in mixture design which was generated and analysed by Design-Expert Software 11 version. The Composite dough was prepared in different mix ratio

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17

Oluebube, Peace, and Benedict Diamond Bukar. "THE PRODUCTION AND EVALUATION OF “ELUBO“ (CASSAVA FLOUR) FORTIFIED WITH AFRICAN YAM BEAN FLOUR." International Journal of Agriculture, Environment and Bioresearch 10, no. 02 (2025): 146–57. https://doi.org/10.35410/ijaeb.2025.5974.

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Cassava root and African yam bean was subjected to various processing method Viz: uprooting from the farmer, soaking in the water for 4days, for African yam bean (AYB) steeping in water for 12 hour and then boiling for 20 minute respectively. The moisture, ash protein carbohydrate fat, crude fibre some functional properties and bulk density of the flour were analyzed from the result, protein and carbohydrate content of sample A (ELUBO) are 1.70% and 80.09ml. Result showed that sample (D) gave the highest protein content (37.21%) which that 17 B really high in protein while the fortified sample

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18

Nwatu, Ifeanyichukwu Ernest, Charles Obiora Nwajinka, Bonaventure Amaobichukwu Muochebe, and Desmond Okechukwu Amaefule. "Optimized Supplementation Ratio of Wheat Flour and African Yam Bean Flour for Best Possible Bread Specific Volume and Crumb Hardness in Nigeria." International Journal of Environmental & Agriculture Research 8, no. 7 (2022): 48–56. https://doi.org/10.5281/zenodo.6944840.

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<strong><em>Abstract</em></strong><strong>—</strong> <em>An optimized substitution mix ratio for of Wheat flour and African Yam Bean flours (AYB) was developed in this study. Wheat flour was substituted with African Yam Bean flours at different mix ratios of 90% to 100% of wheat flour and 0% to 10% of AYB flour. The experiment was conducted in I-Optimal mixture design by Design-Expert Software version 12. The dough Composite was prepared in different mix ratios according to the design matrix and subsequently baked under the same conditions and analysed for the following loaf quality attr

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19

M. E, Udo,, Opara, D. C, and Ibokette, M. E. "Proximate Composition and Vitamins Profile of African Yam Bean Flour Used as Meals in Akwa Ibom State, Nigeria." International Journal of Health Sciences and Research 14, no. 5 (2024): 168–75. http://dx.doi.org/10.52403/ijhsr.20240519.

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This work was aimed at analyzing and compiling the proximate composition and Vitamin profile of African Yam Bean (AYB) flour used as meals in Akwa Ibom State Nigeria. African yam bean just like other protein-rich foods has been used as ingredient in the preparation of traditional dishes. However, detailed information regarding its macronutrient composition and Vitamin profile remained limited. The analysis was done using the method of Association of official Analytical chemist (AOAC, 2005). The vitamin contents were determined by the following methods: Thiamin (vitamin B1), Riboflavin (Vitamin

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20

Enidiok, Sunday Edet, Victor Edet Ntukidem, Glory Aniefiok Usen, and Jones Inyang Solomon. "Evaluation of Nutritional and Sensory Attributes of Cookies Produced from Composite Flour of Wheat, African Yam Beans and Unripe Plantain." African Journal of Agricultural Science and Food Research 19, no. 1 (2025): 208–25. https://doi.org/10.62154/ajasfr.2025.019.01024.

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Four cookie samples were produced from composite flour of wheat, unripe plantain and African yam beans. Ratios used were: samples A (100:00:00), B (60:20:20), C (40:30:30) and D (20:40:40) wheat flour, whole unripe plantain flour and African yam bean flour respectively. The functional properties, physical properties, proximate composition, anti-nutritional factors and sensory attributes of the cookies made from the composite flour were analysed. The results of functional properties showed significant differences (p<0.05) among the cookies samples except for oil absorption capacity. On physi

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21

Egbuta, Kalu Chibuike. "Essential Amino Acid Composition of Noodles Analogue from Aerial Yam, Rice and African Yam Bean Flour Blend Using Response Surface Methodology." European Journal of Nutrition & Food Safety 15, no. 11 (2023): 76–97. http://dx.doi.org/10.9734/ejnfs/2023/v15i111357.

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Response surface technology was used to evaluate the essential amino acid of noodles analogue from Aerial yam (Dioscorea bulbifera), Rice (Oryza sativa), and African yam bean (Sphenostylissternocarpa) flour mixture. Flours from Aerial yam, rice, and African yam bean were individually produced blended in the ratio of 50%: 25%: 25%, respectively and extruded using Brabender single screw laboratory extruder (Duisburg DCE 330 Model) filled with 3.0mm die nozzle diameter. A central composite rotatable design ( CCRD) with three variables, namely barrel temperature, feed moisture content and screw sp

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22

Susana Ekere Ukpong, Henry Obiyo Njoku, and Francis Sopuruchukwu Ire. "Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours." GSC Biological and Pharmaceutical Sciences 17, no. 1 (2021): 124–32. http://dx.doi.org/10.30574/gscbps.2021.17.1.0303.

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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

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23

Susana, Ekere Ukpong, Obiyo Njoku Henry, and Sopuruchukwu Ire Francis. "Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours." GSC Biological and Pharmaceutical Sciences 17, no. 1 (2021): 124–32. https://doi.org/10.5281/zenodo.5599641.

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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

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24

Ohuoba, Elizabeth Ugbede, Thomas M. Okonkwo, and Okoyeuzu Chigozie Francis. "Studies on the Quality Characteristics of Flour Blends from Sesame Seeds, African Yam Bean and Moringa Leaf Powder for “Biscuit- Like” Manufacture." Asian Food Science Journal 22, no. 3 (2023): 20–32. http://dx.doi.org/10.9734/afsj/2023/v22i3623.

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This study was aimed at investigating the quality characteristics of flour blends produced from sesame seeds, African yam bean (AYB) and Moringa leaf powder (MLP) for “biscuit- like” production. Dehulled sesame seeds were roasted for 7-13 min at 185 – 200 0C, defatted and milled into flour and tagged as DSDSF , African yam bean was toasted at 125 0C for 40 min, dehulled, milled into flour, and tagged as TDAYBF while Moringa leaf was sundried, milled into flour and tagged as MLP. All these flour samples were then blended into 18 ratios and tagged as LMDTM1-18. The ratios of DSDSF:TDAYBF:MLP wer

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25

Eneh, Uchenna F., Rita N. Orjionwe, and Chukwuemeka S. Adindu. "Effect of African Yam Bean (Sphenostylis stenocarpa) on Serum Calcium, Inorganic Phosphate, Uric Acid, and Alkaline Phosphatase Concentration of Male Albino Rats." Journal of Agricultural Science 8, no. 1 (2015): 148. http://dx.doi.org/10.5539/jas.v8n1p148.

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<p>The effect of African yam bean (<em>Sphenostylis stenocarpa</em>) on serum calcium, inorganic phosphate, alkaline phosphatase and uric acid concentration was investigated. Eighteen male Wister albino rats were used for the experiment. The rats were divided into three groups of six rats each viz: the Baseline, Test and Control. The test group was fed with a diet prepared with 16% African yam bean, 50% maize flour, 23% groundnut cake and 10% fishmeal. The Control group received a diet without Africa yam bean but containing other components. The Baseline group was sacrificed

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Nwakanma, Chidiebere Immaculeta, Ezinne Prisca Obinwa, and Patricia Etuna Mbah. "Proximate and Sensory Properties of Snacks developed from African Yam Beans and African Rice Flour Blends for Household Consumption." International Journal of Home Economics, Hospitality and Allied Research 1, no. 1 (2022): 161–69. https://doi.org/10.5281/zenodo.7070683.

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The proximate and sensory properties of African yam beans (Stephenostylis stenocarpa) and African rice (Oryza glaberrima) snacks (queen cakes and chin-chin) were determined. African yam beans seeds and African rice grains flour were processed into flour and used as composite flour for snacks' production. The composite flour was mixed in the ratios of 100:0, 80:20, 50:50, 60:40, and 70:30, coded as samples: QCA,QC B, QC C, QC D and QCE (queen cakes) and CHA, CHB, CHC, CHD, and CHE (chin-chin). The proximate analysis indicated significant (p<0.05) increase in moisture contents (9.73 &ndas

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Abioye, V.F, S.J 2. Olatunde, and G. Elias. "QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT, GERMINATED FINGER MILLET FLOUR AND AFRICAN YAM BEAN." International Journal of Research - Granthaalayah 6, no. 11 (2018): 172–83. https://doi.org/10.5281/zenodo.1845427.

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Cookies are ready to eat convenient food for all ages and the consumption is on the increase in Nigeria due to urbanization which has led to increase in wheat importation. In order to reduce the effects of wheat importation on the economy, this study looked into the use of locally grown crops for production of cookies. Cookie samples were produced from blends of wheat flour, germinated finger millet and African yam bean. Different proportions of flour blends were obtained using design experts. The flour mixes were evaluated for the proximate, minerals composition, antinutrients and the functio

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Igwe, Jeremiah Friday, and John Ikechukwu Eze. "Effect of Temperature on the Rheological Properties of African Yam Bean (Sphenostylis Stenocarpa) Seed Flour." Journal of Food Technology Research 9, no. 1 (2022): 94–99. http://dx.doi.org/10.18488/jftr.v9i1.3014.

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The effect of temperature on the Rheological properties of African yam bean (Stenostylisstenocarpa) was investigated. The samples were Sorted, washed, and boiled at temperatures of 800C, 1000C, and 1200C respectively. The flour was fluidized and used for the evaluation of the volumetric and mass flow rates. The values of the volumetric and mass flow rates obtained were 81.68±0.8, 89.38±0.16 and 84.69±0.82cm3/g and 45.5±1.02, 43.79±0.03, 46.02±0.88g/s for the temperatures of 800C, 1000C, and 1200C respectively. Data obtained from the stress and strain analysis were 484.38, 554,835.36, and 483,6

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Abioye, Victoria Funmilayo, Ololade Abosede Olodude, and Bolanle Aishat Akinwande. "Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends." International Journal of Food Studies 11, no. 1 (2022): 71–84. http://dx.doi.org/10.7455/ijfs/11.1.2022.a7.

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The effect of African Yam Bean (AYB) flour substitution on the nutritional, functional and pasting properties of yellow root cassava grits was investigated. Cassava grits were obtained by peeling, washing, cutting (5.5 cm thickness in cubes), soaking (72 h, 28±2 °C), dewatering, roasting (120 °C, 20 min), sieving and milling. Roasted AYB flour was obtained by cleaning, roasting (190 °C, 10 min), dehulling, milling and sieving (425 μm). Simple lattice design was used to generate different formulations, 100:0; 90:10; 80:20; 70:30; 60:40 and 0:100 of cassava grits and AYB flour, respectively. The

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ABEGUNDE, Titilope Adebusola, Olusola Timothy BOLAJI, Rofiat Bolanle ABDUS-SALAAM, Juliette Fatmata FASHAKIN, Adebayo Oluwole OGUNSOLA, and Glory Edosa IMAREN. "Quality evaluation and functional properties of Kokoro produced from maize and African yam bean flour blends." Agriculture, Food and Natural Resources Journal 4, no. 1 (2025): 225–32. https://doi.org/10.5281/zenodo.15222718.

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<em>This study was conducted to evaluate the nutritional composition of “Kokoro” produced from maize (M) and African yam bean (AYB) composite flour. Different ratios of M and AYB composite flour were formulated, ranging from Sample XWB: 100% maize flour; YVA: 95% maize flour and 5% AYB; KRM: 90% maize flour and 10% AYB; Sample PND: 85% maize flour and 15% B; and GSZ: 80% maize flour and 20% AYB. The flour and maize chips' proximate and mineral compositions were evaluated. Sensory characteristics of the maize chip were determined. The result obtained for proximate composition of flo

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Oshodi, A. A., K. O. Ipinmoroti, E. I. Adeyeye, and G. M. Hall. "Amino and fatty acids composition of African yam bean (Sphenostylis stenocarpa) flour." Food Chemistry 53, no. 1 (1995): 1–6. http://dx.doi.org/10.1016/0308-8146(95)95778-5.

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Kodili, Elemuo Godswill, and Obasi Nneoma Elechi. "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." International Journal of Research and Scientific Innovation 09, no. 04 (2022): 110–23. http://dx.doi.org/10.51244/ijrsi.2022.9411.

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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 depende

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V.F, Abioye, Olatunde S.J, and Elias G. "QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT, GERMINATED FINGER MILLET FLOUR AND AFRICAN YAM BEAN." International Journal of Research -GRANTHAALAYAH 6, no. 11 (2018): 172–83. http://dx.doi.org/10.29121/granthaalayah.v6.i11.2018.1116.

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Cookies are ready to eat convenient food for all ages and the consumption is on the increase in Nigeria due to urbanization which has led to increase in wheat importation. In order to reduce the effects of wheat importation on the economy, this study looked into the use of locally grown crops for production of cookies. Cookie samples were produced from blends of wheat flour, germinated finger millet and African yam bean. Different proportions of flour blends were obtained using design experts. The flour mixes were evaluated for the proximate, minerals composition, antinutrients and the functio

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Alagbe, Iyanu Caleb, Sunday Abiodun Malomo, Tobi Israel Akinremi, Simeon Babatunde Fawoye, and Praise Elisha Obiwusi. "Antioxidant Properties of a Novel Food Product, Aadun (Pudding) from Roasted Maize-African Yam Bean-peanut Flours Enhanced its Anti-hyperglycemia Potentials in Wistar Rats." European Journal of Nutrition & Food Safety 16, no. 7 (2024): 268–84. http://dx.doi.org/10.9734/ejnfs/2024/v16i71477.

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The study aimed to investigate the antioxidant properties of a novel food product, aadun (pudding) from roasted maize-African yam bean-peanut flours as it enhanced the anti-hyperglycemia potentials of the cookies in Wistar rats. Aadun was produced from a blend of roasted maize, African yam bean (AYB), and peanut flour at different ratios (100%; 70:20:10%; 60:30:10%; and 50:40:10%) and labelled WKB 1, WKB 2, WKB3, and WKB 4, respectively, while a commercial sample (100%) was used as a positive control. The aadun was investigated for its proximate composition, titratable acidity, amino acid prof

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Adeyeye, E. I., A. A. Oshodi, and K. O. Ipinmoroti. "Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour II." International Journal of Food Sciences and Nutrition 45, no. 2 (1994): 115–26. http://dx.doi.org/10.3109/09637489409166150.

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Oshodi, A. A., K. O. Ipinmoroti, and E. I. Adeyeye. "Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour — III." International Journal of Food Sciences and Nutrition 48, no. 4 (1997): 243–50. http://dx.doi.org/10.3109/09637489709028568.

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Akinbisoye, Anthonia Folake, Grace Oluwakemi Babarinde, Olatunde Lawrence Otutu, and Beatrice Iyabo Olayemi Ade-Omowaye. "Antioxidant, Anti-diabetic and Sensory Properties of Bread Produced from Flour Blends of Wheat and Pretreated African Yam Bean and Bambara Groundnut Seed Coat." European Journal of Nutrition & Food Safety 16, no. 7 (2024): 65–78. http://dx.doi.org/10.9734/ejnfs/2024/v16i71457.

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Producing bakery products with low glycemic index is expedient to replacing the consumption of foods, such as white bread, correlated with cardiovascular diseases. This research looked at the chemical, antioxidant, anti-diabetic, and sensory properties of bread made from a mix of wheat flour (WF), pretreated African yam bean (AYB) and Bambara groundnut (BGN) seed coat. Bread samples were produced from formulated composite flour (wheat flour, pretreated African yam bean and Bambara groundnut seed coats) obtained from mixture design in response surface methodology in the ratio of WF: AYB (78.2 g

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38

Henry-, Unaeze Helen Nonye, and Chinasa Ruth Okoye. "Evaluation of Pasting and Functional Properties of Flour Blends Made from African Yam Bean (Sphenostylis stenocarpa) and Corn (Zea mays) Seeds." International Journal of Innovative Science and Research Technology 7, no. 3 (2022): 215–21. https://doi.org/10.5281/zenodo.6378276.

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The need to achieve food security for all initiated the development of new food products from available food sources. Objectives: The study evaluated the pasting and functional properties of flour blends made from African yam bean (Sphenostylis stenocarpa) and corn (Zea mays) seeds. Materials and Methods: African yam bean (AYB) seeds roasted at 1910C for 40 min and corn seeds oven-dried at 500C for 24 h were finely milled, and formulated into 5 flour samples in the ratios of AYB (70): Corn (30), AYB (50): Corn (50), AYB (30): Corn (70), AYB (100: 0), and Corn (100: 0) to yield one-third (1 /3)

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Bello, Florence A., and Babatunde S. Oladeji. "Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake." IPS Journal of Nutrition and Food Science 3, no. 3 (2024): 214–21. http://dx.doi.org/10.54117/ijnfs.v3i3.53.

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This study aimed to determine the quality of the flour blends and cakes developed from underutilized indigenous crops supplemented with food processing waste. The variables were cocoyam flour (CF), African yam bean flour (AYBF) and watermelon rind powder (WMRP) with their constraints 65-80%, 5-30% and 5-15%, respectively. Sixteen samples were generated using design expert software and subjected to proximate analysis. The best three samples were selected based on the highest protein and crude fibre content and were further evaluated for antioxidant, antinutrient, functional properties and pasti

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Adeyeye, E. I. "Amino acid composition of six varieties of dehulled African yam bean (Sphenostylis stenocarpa) flour." International Journal of Food Sciences and Nutrition 48, no. 5 (1997): 345–51. http://dx.doi.org/10.3109/09637489709028581.

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Eke, O. "Functional properties of African yam bean (Sphenostylis stenocarpa) seed flour as affected by processing." Food Chemistry 48, no. 4 (1993): 337–40. http://dx.doi.org/10.1016/0308-8146(93)90314-6.

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Adeyeye, A. A., K. O. Oshodi, and E. I. Ipinmoroti. "Fatty acid composition of six varieties of dehulled African yam bean (Sphenostylis stenocarpa) flour." International Journal of Food Sciences and Nutrition 50, no. 5 (1999): 357–65. http://dx.doi.org/10.1080/096374899101094.

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Henry-Unaeze, Helen Nonye, and Amadi Rose Ezinne. "Proximate, Vitamins, Minerals, and Antinutrients Composition of Breads Made from African Yam Bean (Sphenostylis stenocarpa) and Corn (Zea mays) Seeds Flour Blends." Greener Journal of Agricultural Sciences 12, no. 1 (2022): 86–94. https://doi.org/10.15580/gjas.2022.1.031722037.

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Background: Malnutrition is a big threat to the world’s public health. Objectives: This work evaluated the chemical composition of the breads made from African yam bean (Sphenostylis stenocarpa) and corn (Zea mays) seeds flour blends. Materials and Methods: The seeds of African yam bean (AYB) roasted at 1910C for 40 mins and corn oven-dried at 500C for 24 h were finely milled, and formulated into 5 flour samples in the ratios of AYB (70): Corn (30), AYB (50): Corn (50), AYB (30): Corn (70), AYB (100: 0), and Corn (100: 0) to yield one-third (1/3) of the daily dietary fiber requirement (12.7 g)

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44

Falana, Oluwakemi Florence, Sunday Abiodun Malomo, and Oluwole Steve Ijarotimi. "Proximate, Mineral, Microbial and Sensory Evaluation of Enriched Poundo- Breadfruit Meals with African Yam Bean, Wheat Bran and Rice Bran." IPS Journal of Nutrition and Food Science 4, no. 1 (2025): 313–23. https://doi.org/10.54117/ijnfs.v4i1.75.

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Poor diets devoid of nutrient causes health-related problem and the utilization of rich composite crops could help to reduce these global shortcomings. Hence, the proximate, mineral and microbial analysis of poundo-breadfruit meals (PBM) were done. BAWR 1 (70:30:0:0), BAWR 2 (70:25:0:5) BAWR 3 (70:25:5:0) and BAWR 4 (70:25:5:5) were developed while BF (100% breadfruit flour) and PYF (100% poundo yam flour) are control samples. The PBM had protein (9.45-15.20%), crude fibre (5.89-10.69%) and energy values (366.93-397.75 kcal/100 g). The Na/K (0.70-0.78) meet the recommended value (<1) for fo

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Ajayi, Oluwafemi, Gibson Arueya, Olajide Adedeji, and Ajose Akinlabi. "Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours." Acta Universitatis Cibiniensis. Series E: Food Technology 24, no. 2 (2020): 215–22. http://dx.doi.org/10.2478/aucft-2020-0020.

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Abstract This study investigated the effect of African yam bean flour (AYF) inclusion on the quality of sakada. Fermented cassava mash (FCM) and AYF were blended at ratios (% w/w) 100:0 (control), 90:10, 80:20, 70:30, and 60:40. Sakada was produced using the blends, and its nutritional and sensory properties were determined. Protein, fat, crude fibre, P, Ca, phytate, and oxalate contents of sakada increased (p < 0.05) with increasing AYF level, while moisture, carbohydrate, and cyanide decreased. The incorporation of 20% AYF in sakada resulted in a significant amount (> 4.0 g/100g protei

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Yusufu, P. A., S. I. D. Egwujeh, A. Damak, and J. Netala. "Enrichment of ‘Apula’-A Roasted Maize Meal with African Yam Bean and Plantain Fruit Flour." Pakistan Journal of Nutrition 13, no. 7 (2014): 377–80. http://dx.doi.org/10.3923/pjn.2014.377.380.

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Henry-Unaeze, Helen Nonye, and Amadi Rose Ezinne. "Evaluation of Functional and Sensory Attributes of Bread Samples Made from African Yam Bean (Sphenostylis stenocarpa) and Corn (Zea mays) Seeds Flour Blends." Greener Journal of Agricultural Sciences 12, no. 1 (2022): 95–101. https://doi.org/10.15580/gjas.2022.1.032622039.

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Background: The development of new food products necessitates the need to evaluate their applicability in local diets. Objectives: The study evaluated the functional and sensory properties of bread made from African yam bean (Sphenostylis stenocarpa) and corn (Zea mays) seeds flour blends. Materials and Methods: African yam bean (AYB) (roasted at 1910C for 40 min) and corn seeds (oven-dried at 500C for 24 h) were finely milled, and formulated into 5 flour samples in the ratios of 70): 30 (AYB: Corn), 50: 50 (AYB: Corn), 30: 70 (AYB: Corn), 100: 0 (AYB: Corn), and 100: 0 (AYB: Corn), to yield o

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Effiong, B., N. Maduka, and A. Essien. "Evaluation of Wheat and Orange-fleshed Sweet Potato Composite Flour Fortified with African Yam Bean Flour for Instant Noodle Production." Archives of Current Research International 13, no. 4 (2018): 1–15. http://dx.doi.org/10.9734/acri/2018/41174.

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Helen, Nonye Henry-Unaeze, and Favour Onwumere Oluchi. "Chemical and Sensory Properties of Complementary Foods Formulated from Blends of Maize (Zea mays), African Yam Bean (Sphenostylis stenocarpa), Groundnuts (Arachis hypogea) and Crayfish (Procambarus crarkii) Flour." International Journal of Environmental and Agriculture Research 11, no. 3 (2025): 36–42. https://doi.org/10.5281/zenodo.15106097.

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<strong>Abstract</strong><strong>—</strong> <strong>Background:</strong> The use of indigenous foods in the formulation of complementary food is advocated for sustainability and improved food security. <strong>Objectives:</strong> The study investigated the chemical composition and sensory properties of complementary foods made from maize, African yam bean (AYB), groundnut, and crayfish flour blends. <strong>Methodology:</strong> Whole maize, AYB, groundnuts, and crayfish were made into flour using standard procedures. The blends were formulated in ratios of maize: African yam bean: grou

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Evanson Inyang, Ufot. "Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends." International Journal of Nutrition and Food Sciences 4, no. 5 (2015): 549. http://dx.doi.org/10.11648/j.ijnfs.20150405.16.

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