African yam beans (Sphenostylis stenocarpa): A review of a novel tropical food plant for human nutrition, health and food security

Abstract

This review investigated African yam beans (AYB) as a novel tropical food plant for human nutrition. AYB plants food potentials, its nutritional and amino acid compositions were also examined. In the same vein, the health benefits, utilization of AYB in starch and composite flour technology as well as its toxicological analysis were explored. Also, strategies to minimize processing difficulties and antinutritional factors were highlighted. It was revealed that AYB plant products are very rich in protein, minerals and antioxidants with low glycemic index (GI). Furthermore, viable processing techniques like fermentation, boiling and roasting can reduce AYB antinutritional factors and its toxicological effects. The result suggests that AYB plant products can meet dietary needs of people suffering from malnutrition, kwashiorkor, diabetes and other cardiovascular diseases, thus improving food security. Full utilization of AYB plants in food, drugs and health industries should be explored by carrying out further studies on ethno-pharmacological claims of AYB leaves and tubers. The findings revealed that AYB plant products hold great potential in improving food security globally.

Application of Health Education Program based on Intelligent Recommendation Algorithm in the Development of School-age Children's Hand Hygiene Behavior

“…Therefore, it is necessary to design a health education program specifically aimed at cultivating hand hygiene behavior among school-age children. This program aims to help school-age children develop correct hand hygiene habits and improve their health level through education and training [19]. Based on the needs and goals of school-age children, a health education program for hand hygiene training of school-age children is designed.…”

Effects of thermal processing on the nutritional and antinutritional properties of African yam bean (Sphenostylis stenocarpa) seed flours

“…It is an important source of plant protein and is equally rich in antioxidants, vitamins, minerals, and plant sterols. According to Gbenga-Fabusiwa (2021), African yam beans have many nutritional benefits which could improve the level of malnutrition, boost food security and serve as a good functional food when used in the formulation of composite flour. African yam bean is moderately rich in B-complex vitamins, especially vitamin B6 (pyridoxine), thiamine (vitamin B1), pantothenic acid, riboflavin and niacin.…”

Functional Properties of Complementary Food from Millet (Pennisetum glaucum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit (Artocarpus heterophyllus) Flour Blends: A Comparative Study

“…In Nigeria for instance, there are lots of cheap locally available nutritional agro-food products that can offer great potential as raw materials for the formulation of complementary foods with a high promise of meeting the nutrient requirement of infants but unfortunately, have been neglected and underutilized. To mention a few, African yam bean and jackfruit are on the verge of extinction [18,19] due to the high premium placed on the major and well-known legumes such as cowpea, soybean, groundnut, mung bean, lima bean, etc. [20,21,22] and fruits such as orange, pawpaw, banana, amongst others.…”