Effect of Germination on Proximate, Available Phenol and Flavonoid Content and Antioxidant Activities of African Yam Bean (Sphenostylis stenocarpa)

Abstract

Abstract-The work studied the effect of germination on proximate, phenol and flavonoid content and antioxidant activities (AOA) of African Yam been (AYB). Germination was done in controlled dark chamber (100% RH, 28 o C). The proximate, phenol and flavonoid content and antioxidant activities before and after germination were investigated. The crude protein, moisture, and crude fiber content of germinated AYB were significantly higher (P<0.05) than that of ungermianated seed, while the fat, Ash and carbohydrate content of ungerminated were higher than the germinated seed. Germination increased the phenol and flavoniod content by 19.14% and 14.53% respectively. The results of AOA assay showed that the DPPH, reducing power and FRAP of germinated AYB seed gave high values: 48.92 ±1.22 µg/ml, 0.75± 0.15µg/ml and 98.60±0.04 µmol/g while that of ungerminated seed were:31.33µ/ml, 0.56±1.52µg/ml and 96.11±1.13µmol/g respectively. Germinated AYB has phytochemicals with potential AOA for disease prevention.

Untitled

“…Flavonoids are structural derivatives of flavones, containing conjugated aromatic systems, which are bound to sugar(s) as glycosides 31 . Flavonoids are polyphenolic plant compounds and they have been shown to exhibit anti-inflammatory, antithrombogenic, anti-diabetic and neuroprotective properties through diverse mechanisms 32 . The total flavonoid content of each extract was calculated using the standard calibration curve of catechin.…”