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Journal articles on the topic 'African yam beans'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

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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3

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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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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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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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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7

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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8

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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9

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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10

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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11

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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12

., A. S. Ekop. "Changes in Amino Acid Composition of African Yam Beans (Sphenostylis stenocarpas) and African Locust Beans (Parkia filicoida) on Cooking." Pakistan Journal of Nutrition 5, no. 3 (2006): 254–56. http://dx.doi.org/10.3923/pjn.2006.254.256.

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13

Agaba, Rolland, Phinehas Tukamuhabwa, Patrick Rubaihayo, et al. "Genetic Variability for Yield and Nutritional Quality in Yam Bean (Pachyrhizus sp.)." HortScience 51, no. 9 (2016): 1079–86. http://dx.doi.org/10.21273/hortsci10686-16.

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The amount of genotypic and phenotypic variability that exists in a species is important for selection and initiating breeding programs. Yam bean is grown locally in tropical countries of the Americas and Asia for their tasty storage roots, which usually have low dry matter content. The crop was recently introduced in Uganda and other East and Central African countries to supplement iron (Fe) and protein content in diets. This study aimed to estimate genetic variability for root yield and quality traits among 26 yam bean accessions in Uganda. A randomized complete block design was used with tw

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14

Oboh, G., A. O. Ademiluyi, and A. A. Akindahunsi. "Changes in Polyphenols Distribution and Antioxidant Activity during Fermentation of Some Underutilized Legumes." Food Science and Technology International 15, no. 1 (2009): 41–46. http://dx.doi.org/10.1177/1082013208101022.

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The effect of fermentation on the polyphenol distribution and antioxidant activity of four underutilized legumes [Cajanus cajan L. Millsp (Pigeon pea), Vigna subterranea L. Verdc (Bambara groundnut), Sphenostylis stenocarpa Harms (African yam bean), and Phaseolus vulgaris L. (Kidney bean)] were investigated. The beans were cooked (12 h), soaked in boiled water (12 h), dehulled, and then cooked again (2 h). The cotyledons were drained, wrapped in jute sacks and left to ferment at 37°C (4 days) to produce condiments. The distribution of free and bound phenolic compounds in the fermented and unfe

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15

Machuka, J. "Isolation and partial characterisation of galactose-specific lectins from African yam beans, Sphenostyles stenocarpa Harms." Phytochemistry 51, no. 6 (1999): 721–28. http://dx.doi.org/10.1016/s0031-9422(99)00136-3.

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16

Achinewhu, S. C., and G. N. Akah. "Chemical, functional and sensory properties of processed African yam beans (Sphenostylis stenocarpa) and cowpeas (Vigna unguiculata)." Plant Foods for Human Nutrition 58, no. 3 (2003): 1–6. http://dx.doi.org/10.1023/b:qual.0000040364.74521.d8.

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17

Popoola, Y. A., S. R. Ajayi, O. T. Ajayi, et al. "Carcass Evaluation of Snails (Archachatina marginata) Fed Diet Containing Varying Levels of African Yam bean (Sphenostylis stenocarpa L.)." Nigerian Journal of Animal Production 50, no. 1 (2023): 107–12. http://dx.doi.org/10.51791/njap.v50i1.3908.

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Understanding the effects of different feed ingredients incorporated into livestock feed and the demand for nutritious and sustainable food sources necessitate the need to explore alternative feed options for livestock. Evaluating the potential benefits of incorporating African Yam Bean (AYB) into snail diets is crucial in optimizing feed efficiency and enhancing the profitability of Snail farming. The study was designed to determine the effect of African Yam Bean meal (AYB), an underutilized legume in the diet of snails on dressing percentage, texture, flavor, general acceptability, protein a

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18

Nkemakonam Anene, Maryann, Ernest Eguono Emojorho, Udeh Charles Chiedu, and Uche C. Anyaiwe. "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)." Horticulture International Journal 7, no. 4 (2023): 149–57. http://dx.doi.org/10.15406/hij.2023.07.00289.

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This study looked at the idli's chemical, functional, physical, and sensory properties when prepared with rice, pigeon peas, and African yam beans. Dhals were made by washing, soaking whole pigeon pea and African yam bean (AYB) seeds in hot water (80°C for 30 minutes), hand-dehulling, and sun-drying them. For the processed dhals, black gram dhals (control), separate water was used to rinse and soak the rice for 5 hours at room temperature (29.2°C). The dhals were wet-milled into a smooth batter separately from the rice, which was crushed to a coarse batter. Rice was combined 2:1 with dhals. Th

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19

Samuel, Akporido, Ogundiran Olubunmi Ayoni, and Danba Elizabeth Pius. "Assessment of in vitro Digestibility Kinetics of Resistant Starch in Some Under-Utilized Legumes and Cereal." International Journal of Research and Review 11, no. 5 (2024): 564–78. http://dx.doi.org/10.52403/ijrr.20240564.

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Normally digestible starch is a starch that digest in the small intestine. Partial starch is digested in the small intestine but not completely, in it some amount of starch used to escape digestion while resistant starch normally withstand digestion in the small intestine of healthy human beings. The study is aimed at determining the in vitro digestibility kinetics of resistance starch derived from underutilized legumes and millet). This is done by determining the proximate composition of underutilized legumes (Bambara groundnut and African yam Beans) and millet. S and analyzing the digestibil

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20

Nwabugo, Attaugwu Roseline, Salisu Amirat Abuh, and Anyadioha Josephat Ikechukwu. "Development and Nutritional Evaluation of Novel Plant-Based Meat Analogues from Legume Blends Infused with Zobo (Hibiscus sabdariffa) Calyces." Asian Food Science Journal 24, no. 7 (2025): 78–94. https://doi.org/10.9734/afsj/2025/v24i7806.

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Background: Global concerns over environmental sustainability, health, and food security have spurred growing interest in plant-based meat analogues—products designed to replicate conventional meat in appearance, texture, taste, and nutritional value. While traditional alternatives such as tofu, tempeh, and seitan have long existed, recent innovations are focused on advanced formulations that harness a diverse range of plant protein sources. Aim: This study investigated the nutritional and sensory qualities of meat analogues produced from selected leguminous seeds. Methodology: Four legumes—so

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21

Onwuka, U. N., and O. Okala. "Effects of selected salts on the cooking time, protein content and sensory properties of African yam beans and cowpeas." Food Service Technology 3, no. 1 (2003): 3–7. http://dx.doi.org/10.1046/j.1471-5740.2003.00060.x.

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22

Yusuf, H. B., M. Abubakar, D. D. Maggawa, and Y. P. Mbaya. "Response of broiler chickens fed graded levels of four organic acid blend on carcass characteristics, digesta pH and internal organs measurements." Nigerian Journal of Animal Production 50, no. 1 (2023): 113–22. http://dx.doi.org/10.51791/njap.v50i1.3909.

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Understanding the effects of different feed ingredients incorporated into livestock feed and the demand for nutritious and sustainable food sources necessitate the need to explore alternative feed options for livestock. Evaluating the potential benefits of incorporating African Yam Bean (AYB) into snail diets is crucial in optimizing feed efficiency and enhancing the profitability of Snail farming. The study was designed to determine the effect of African Yam Bean meal (AYB), an underutilized legume in the diet of snails on dressing percentage, texture, flavor, general acceptability, protein a

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23

Gbenga-Fabusiwa, F. J. "African yam beans (Sphenostylis stenocarpa): A review of a novel tropical food plant for human nutrition, health and food security." African Journal of Food Science 15, no. 2 (2021): 33–47. http://dx.doi.org/10.5897/ajfs2020.1961.

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24

Oladejo, Tolulope Christianah, Oladipo Oladiti Olaniyi, Adeyemi Oluwadare Ayodeji, and Bamidele Juliet Akinyele. "Protease produced by Lactobacillus brevis enhanced nutritional values of African yam beans and demonstrated improvement in the growth and blood indices of albino rats." Heliyon 6, no. 10 (2020): e05123. http://dx.doi.org/10.1016/j.heliyon.2020.e05123.

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25

Ani, Ozoemena, Clement Ezeaku, Joseph Adama, et al. "Agricassist App: A User-Interactive Android Application for Crop Production and Tillage Decision Support in Awgu." International Journal of Research and Innovation in Applied Science X, no. IV (2025): 193–203. https://doi.org/10.51584/ijrias.2025.10040013.

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A user interactive android based mobile application (AgricassistApp) was developed to provide a decision support tool and necessary networking for agricultural investors and farmers engaged in crop production. The App features sections for: welcome and sign-up, identification and classification of the user, different types of crops grown in the area and user’s decision for one of them, details of agronomic and technical information required for tillage and cultivation of the selected crop. AgricassistApp possesses other features for effective networking such as the agro and government news fea

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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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27

Amauche, Ibiam Prince, Amadi Chiubeze, Ezeamama Liliam, Ani Grace O., and Ifegbo Arinze N. "Comparative Study of Phytochemical Properties of Some Bio-Material (African Yam Bean, Pigeon Pea, Pawpaw Leaf Powder, Moringa Seed and Pawpaw Seed)." American Journal of Environmental Economics 1, no. 1 (2022): 13–18. http://dx.doi.org/10.54536/ajee.v1i1.347.

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The study was carried out to compare the phytochemical properties of Africa yam bean, pigeon pea, moringa seed, pawpaw leaf and pawpaw seed powder and the Significance of the phytochemicals in respect to the treatment of diseases were discussed. Phytochemicals were qualitatively analyzed from the plants ethanol extracts and the practical were done in Bro. Mike researchers Lab. Umuerim Extension Umudibia Nekede and the Standard phytochemical analysis methods were adopted. Preliminary screening of the Africa yam bean, pigeon pea, moringa seed, Pawpaw leaf and pawpaw seed powder revealed the pres

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Amauche, Ibiam Prince, Amadi Chiubeze, Ezeamama Liliam, Ani Grace O, and Ifegbo Arinze N. "Comparative Study of Phytochemical Properties of Some Bio-Material (African Yam Bean, Pigeon Pea, Pawpaw Leaf Powder, Moringa Seed and Pawpaw Seed)." American Journal of Environmental Economics 1, no. 1 (2022): 13–18. https://doi.org/10.54536/ajee.v1i1.347.

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The study was carried out to compare the phytochemical properties of Africa yam bean, pigeon pea, moringa seed, pawpaw leaf and pawpaw seed powder and the Significance of the phytochemicals in respect to the treatment of diseases were discussed. Phytochemicals were qualitatively analyzed from the plants ethanol extracts and the practical were done in Bro. Mike researchers Lab. Umuerim Extension Umudibia Nekede and the Standard phytochemical analysis methods were adopted. Preliminary screening of the Africa yam bean, pigeon pea, moringa seed, Pawpaw leaf and pawpaw seed powder revealed the pres

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Ogunsanya, O. M., C. G. Afolabi, M. O. Otusanya, and M. A. Adebisi. "Responses of African yam bean (Sphenostylis stenocarpa [Hochst. Ex A. Rich]) accessions to viral diseases and serological identification of the associated viruses." Nigerian Journal of Biotechnology 37, no. 1 (2020): 85–93. http://dx.doi.org/10.4314/njb.v37i1.9.

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African yam bean (Sphenostylis stenocarpa) is an orphan crop with lofty nutraceutical benefits grown in Africa. However, pests and diseases often hinder its productivity. Twenty accessions of African yam bean (AYB) were screened for resistance to viral diseases and symptomatic leaves were indexed for the presence of viruses. The Field experiments were conducted during the 2015/2016 cropping seasons (wet and dry seasons). The twenty accessions were grown in triplicates in a randomized complete block design (RCBD) on the field under natural infection and the resistance or susceptibility response

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Adeleye, Oluwafunmilayo O., Seun T. Awodiran, Atinuke O. Ajayi, and Toluwalope F. Ogunmoyela. "Influence of extrusion cooking on physicochemical properties and starch digestion kinetics of Sphenostylis stenocarpa, Cajanus cajan, and Vigna subterranean grains." PLOS ONE 15, no. 12 (2020): e0242697. http://dx.doi.org/10.1371/journal.pone.0242697.

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Thermal degradation of sugars and amino acids, and depolymerization of macromolecules such as starch, proteins and fibre occasioned by high-temperature short-time extrusion cooking modify the physicochemical and functional properties of raw materials. High-temperature short-time extrusion cooking holds promise for the expanded use of non-conventional ingredients as food/feed due to its practicality, increased productivity and efficiency, and ability to retain thermally degradable nutrients during cooking. However, little is known about the effect of the high-temperature short-time extrusion co

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Oagile, Otsoseng, Michael R. Davey, and Peter G. Alderson. "African Yam Bean." Journal of Crop Improvement 20, no. 1-2 (2007): 53–71. http://dx.doi.org/10.1300/j411v20n01_03.

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32

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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Adefiranye, Abimbola O., Liasu A. Ogunkanmi, Oyenike A. Adeyemo, et al. "Analysis of Parent and F1 Progeny Verification in African Yam Bean (Sphenostylis stenocarpa Hochst, Ex. A. Rich. Harms) Using Cowpea SSR Markers." Crops 4, no. 4 (2024): 480–90. http://dx.doi.org/10.3390/crops4040034.

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African yam bean (Sphenostylis stenocarpa Hochst, Ex. A. Rich. Harms) is an important grain legume in Sub-Saharan Africa because of its nutritional value and adaptability to various agroecological zones. To foster the varietal development of improved African yam bean (AYB) genotypes with economic traits, it is necessary to validate parental polymorphism for key markers in selecting progenies from crosses between desired parents. This study aims to analyze the genetic fidelity between parents and F1 progenies in African yam bean through putative cowpea simple sequence repeat (SSR) markers. Henc

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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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Oladejo, Tolulope Christianah, Oladipo Oladiti Olaniyi, Adeyemi Oluwadare Ayodeji, and Bamidele Juliet Akinyele. "Retraction notice to "Protease produced by Lactobacillus brevis enhanced nutritional values of African yam beans and demonstrated improvement in the growth and blood indices of albino rats" [Heliyon 6 (2020) e05123]." Heliyon 11, no. 6 (2025): e43141. https://doi.org/10.1016/j.heliyon.2025.e43141.

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Ikujenlola, Abiodun Victor, Esther Abiodun Adurotoye, and Hezekiah Adekanmi Adeniran. "Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues." Acta Universitatis Cibiniensis. Series E: Food Technology 23, no. 2 (2019): 147–56. http://dx.doi.org/10.2478/aucft-2019-0018.

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Abstract This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends of milk analogues from African yam bean, soybean and coconut. Milk analogues were blended at ratios of 1:1:1, 3:1:1 and 5:1:1 (African yam bean: soybean: coconut) as samples A, B and C respectively. These samples were fermented for 24 h at 43°C using Lactobacillus delbrueckii. The results showed that the fermented milk analogue of ratio 1:1:1 was the most acceptable in terms of sensory parameters. The pH of the milk analogues ranged from 5.07 to 5.85. The sample B1 (fermented (1:1:1) Africa

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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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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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Onyekwelu, Chinyere Nkemakonam, and Clementina Ngozi Nwafor. "Evaluation of Chemical and Sensory Properties of Fruit Bar from Blends of Banana and Paw-Paw Fortified with Protein Concentrate from African Yam Bean." African Journal of Agricultural Science and Food Research 17, no. 1 (2025): 219–31. https://doi.org/10.62154/ajasfr.2024.017.010569.

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This study aimed at evaluating chemical and sensory properties of fruit bar from blends of banana and paw- paw fortified with protein content from African yam bean Fruit bar samples were prepared with blends of ripe bananas and pawpaw, and protein concentrate from African yam bean in the ratios of 100:0:0, 70:25:5, 60:30:10 and 50:35:15 respectively, which were labeled as BPA1, BPA2, BPA3, and BPA4. The formulated samples were used to produce fruit bar. The proximate and vitamin composition were determine using standard methods. Sensory properties were evaluated using 9-point Hedonic scale. Th

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Obiwusi, Praise Elisha, Iyanu Caleb Alagbe, Imosi Oyesola Olatunji, Sunday Abiodun Malomo, and Emmanuel Olanrewaju Sangotoye. "Nutritional, Antinutritional, Functional and Organoleptic Properties of Cookies Produced from Composite Flours of Wheat (Triticum Aestivum), Pumpkin Seed (Cucurbita Maxima), and African Yam Bean (Sphenostylis stenocarpa)." IPS Journal of Nutrition and Food Science 4, no. 3 (2025): 524–34. https://doi.org/10.54117/4w82zf03.

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Cookies are widely consumed bakery products, but conventional wheat-based cookies often lack essential nutrients. This study formulated and evaluated cookies produced from wheat-pumpkin seed-African yam bean composite flour blends to enhance their nutritional value. The composite flours were prepared by incorporating varying proportions of pumpkin seed and African yam bean into wheat flour. Standard analytical methods were used to determine the proximate composition, antinutrient content, functional properties, amino acid profile, and sensory attributes of the cookies. Results showed that prot

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Nnamani, Catherine Veronica, Femi Emmanuel Awosanmi, and Sunday Adesola Ajayi. "Screening of African Yam Bean Accessions for Imbibition and Seed Physiological Quality." Journal of Agricultural Science 13, no. 5 (2021): 81. http://dx.doi.org/10.5539/jas.v13n5p81.

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African yam bean is a nutritionally-important but neglected food crop with several health benefits. But its large scale cultivation and consumption are still limited by lack of systematic genetic improvement and breeding programme for the crop. Preliminary studies have established that the inherent field establishment potential of African yam bean is low. Hence the need to screen available accessions to identify those with outstanding seed physiological qualities for selection as parental materials for further improvement. Thirty-four African yam bean accessions were collected from different f

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Anyaegbu, B. C., D. N. Onunkwo, J. C. Ezike, A. C. Ogbonna, and L. Amanze. "Growth performance of starter broiler chickens fed processed African yam bean meal as protein source in place of soyabean meal." Nigerian Journal of Animal Production 45, no. 4 (2020): 177–85. http://dx.doi.org/10.51791/njap.v45i4.540.

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Protein source like soyabean meal is expensive and constitutes about 15-30% of poultry and pig diets. Thus, the study was carried out to determine the growth performance of starter broiler chickens fed processed African yam bean meal as protein source in place of soyabean meal in their diets. The processed African yam bean meal (AYBM) was used to replace soyabean meal at various levels to determine the best level that would give optimal performance in starter broilers. The African yam bean seeds were procured at Ndioro market in Abia state and were sorted to remove stones and dirt by sieving.

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Kazeem, Gbadamosi, Oluyemi, and Alao, Felicia Oluchukwu. "Dietary African Yam Bean Meal (Sphenostylis sternocarpa) as a Complementary Substitute for Soybean Meal in African Catfish (Clarias gariepinus) Fingerlings: Effect on Intestinal Histology and Zootechnical Performance." Asian Journal of Fisheries and Aquatic Research 27, no. 2 (2025): 29–39. https://doi.org/10.9734/ajfar/2025/v27i2878.

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Background: The effects of soybean meal replacement with African yam bean meal on the intestinal histology and zootechnical performance of African catfish, Clarias gariepinus fingerlings was assessed in this study. One hundred and eighty C. gariepinus fingerlings weighing 13.62±0.12g were randomly distributed into plastic tanks at ten fish per tank in triplicate and fed six rations (treatments) representing graded replacement levels of soybean with African yam bean for 70 days. Soybean meal was replaced with African yam bean (AYB) at 0, 20, 40, 60, 80 and 100% denoted as the control T1 (0%), T

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W., B. Binang, O. Ojikpong T., and O. Takim F. "Nodulation, Biomass Production and Yield of Some Indigenous Legumes as Influenced by Rhizobium Inoculation in the Rainforest Agro-ecological Zone of Nigeria." Journal of Applied Life Sciences International 11, no. 4 (2017): 1–9. https://doi.org/10.9734/JALSI/2017/32624.

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<strong>Aim:</strong> A field study was conducted during the late cropping seasons of 2015 and 2016 at Akamkpa (latitude 5°15<sup>’ </sup>N and longitude 8°22’ E), south southern Nigeria, to evaluate the response of some legume genotypes to seed inoculation with NoduMax, a <em>Rhizobium</em> inoculant developed by the International Institute of Tropical Agriculture (IITA). <strong>Study Design and Methodology:</strong> Treatments were factorial combinations of inoculated and non-inoculated seeds of Cowpea, Groundnut, Bambara groundnut, Bebi (Viny Lima) bean, Mucuna bean, and African yam bean,

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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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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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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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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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Adegboyega, Taofeek T., Michael T. Abberton, AbdelAziz H. AbdelGadir, et al. "Evaluation of Nutritional and Antinutritional Properties of African Yam Bean (Sphenostylis stenocarpa (Hochst ex. A. Rich.) Harms.) Seeds." Journal of Food Quality 2020 (June 27, 2020): 1–11. http://dx.doi.org/10.1155/2020/6569420.

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African yam bean (Sphenostylis stenocarpa (Hochst ex. A. Rich.) Harms) is an annual legume with the capacity to produce bean seeds in a pod and produce tubers with varying seed patterns and colors. It is suggested to have the potential to significantly boost food security in sub-Saharan Africa due to its considerable nutritional qualities but still yet underutilized. Many farmers show limited interest in its production owing to limited knowledge of its nutritional profile, income generation capacity for small-holder farmers’, processing, and other related utilization concerns. This study evalu

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