Relevant bibliographies by topics / African yam beans

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

Academic literature on the topic 'African yam beans'

Author: Grafiati
Published: 7 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "African yam beans"

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O. T., Okoaluu,, and Izundu, A. I. "Proximate Constituent and Mineral Content of the Seeds of Africa Yam Bean (Sphenostylis Stenocarpa) Purchased in Ebonyi State, Eastern Nigeria." African Journal of Agriculture and Food Science 7, no. 4 (2024): 189–200. http://dx.doi.org/10.52589/ajafs-skf0dmwj.

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In sub-Saharan Africa there have been various calls for development of a crop which will be high yielding with increased protein content. One of such plants currently being speculated to be an important source of high protein, carbohydrates, as well as other nutritional substances is African yam bean (Sphenostylis stenocarpa Hochst ex A. Rich. Harms). This work is therefore designed to ascertain the proximate, mineral, vitamin and phytochemical composition of the seed of African yam bean. The seeds of African beans were analyzed for proximate mineral vectorment and phytochemical composition us
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Eburuaja, A. S., D. N. Onunkwo, and O. O. Adedokun. "Haematological and biochemical indices of broiler chicken fed graded levels of boiled African yam beans (Sphenostylis stenocarpa)." Nigerian Journal of Animal Production 44, no. 2 (2020): 139–44. http://dx.doi.org/10.51791/njap.v44i2.996.

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This study was carried out to investigate the haematological and biochemical indices of broiler chicken fed graded levels of boiled African yam beans. The birds, 120 in number were allotted into four treatment groups having three replicate per treatment and 10 birds per replicate in a completely randomized design were used. Diet 1 was the control and corn-soy bean-based while diets 2, 3, and 4 had boiled African am beans at 10, 15 and 20% respectively. Blood samples were collected from eight weeks old broiler chicken into two sets of labeled sterile bottles and used for the analysis. The value
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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:&nbsp;</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&lt; 0.05)
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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&lt; 0.05) increase in protein (9.50 – 11.
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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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&lt;p&gt;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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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&lt;0.05) among the cookies samples except for oil absorption capacity. On physi
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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&#39; 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&lt;0.05) increase in moisture contents (9.73 &ndas
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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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Uro-Chukwu, Henry Chukwuemeka. "Food culture, lifestyle & traditional food festivals: a narrative on the public health relevance of the traditional yam recipes in the Afikpo New Yam Festival." World Nutrition 15, no. 3 (2024): 66–79. http://dx.doi.org/10.26596/wn.202415366-79.

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Food culture has over the years remained the centre for socio-cultural linkages among people in a community, with generational transmission giving birth to cultural affinity and cultural heritage. Besides its primary aim of nourishment, enhancement of growth and body functions, it also defines religious and traditional belief systems. Several communities, tribes and nation states such as China, Italy, Japan, India, Europe and Americas, have been associated with unique food cultures. In North and West African countries like Tunisia and Nigeria respectively, food cultures abound. In South-East N
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Onunkwo, D. N., B. C. Anyaegbu, J. C. Ezike, and G. Daniel-Igwe. "Dietary substitution of soya bean meal with processed African yam bean meal as protein source in the diets of finisher broilers." Nigerian Journal of Animal Production 46, no. 2 (2020): 118–27. http://dx.doi.org/10.51791/njap.v46i2.22.

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Considering the inherent attributes of processed African Yam bean meal (Sphenostylis stenocarpa), it's appropriate utilization for chicken diets may enhance performance of finisher broilers. The study was therefore carried out to determine the dietary substitution of soybean meal with processed African yam bean meal as protein source in the diets of finisher broilers. The Processed African yam bean meal was used to substitute soya bean meal at various levels to determine the best substitution that would give optimal performance in finisher broilers. The seeds of the African yam beans were soak
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Dissertations / Theses on the topic "African yam beans"

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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 beans"

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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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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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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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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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Nani, Samuel. "The West African Social Media “Jollof Rice War”." In Global Perspectives on Soft Power Management in Business. IGI Global, 2023. http://dx.doi.org/10.4018/979-8-3693-0250-7.ch023.

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The West African sub-region shares some similar culinary cultural practices as many cuisines such as fufu (pounded yam or cassava served with varieties of soups), waakye (rice cooked and beans cooked together, and served with pepper sauce), and red red (cooked beans served with palm oil, gari, and fried ripe plantain) are eaten in many countries in the sub-region. However, jollof rice (rice cooked in spicy tomato sauce) is arguably the most popular and widely eaten cuisine across the sub-region and a subject of occasionally fierce online debates (“jollof wars”), particularly among Ghanaians an
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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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Conference papers on the topic "African yam beans"

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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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Reports on the topic "African yam beans"

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Enhancing the nutrient-rich yam bean (Pachyrhizus spp.) storage roots to improve food quality and availability and sustainability of farming systems in Central and West Africa: final report. International Potato Center, 2016. http://dx.doi.org/10.4160/9789290604747.

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