Nitrogen Distribution Pattern of African Yam Bean (&lt;i&gt;Sphenostylis stenocarpa&lt;/i&gt;) exposed to Cadmium stress

Ohanmu, Edokpolor Osazee; Ikhajiagbe, Beckley

doi:10.4314/jasem.v22i7.10

Cited by 6 publications

(5 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, there is low awareness of its productive and nutritional value. Subsistence production may have been caused by the low acceptability of African yam bean as a valuable crop among middle-aged farmers in Africa [19][20][21]. It had its origin in Ethiopia but is now widely cultivated in tropical Africa, especially West Africa, in Cameroon, Ghana, and Nigeria [22].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Nutritional and Antinutritional Properties of African Yam Bean (Sphenostylis stenocarpa(Hochst ex. A. Rich.) Harms.) Seeds

Adegboyega

Abberton

AbdelGadir

et al. 2020

Journal of Food Quality

View full text Add to dashboard Cite

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 evaluated the proximate and antinutrient composition of processed and unprocessed seeds of African yam bean (Sphenostylis stenocarpa (Hochst ex. A. Rich.) Harms.). Seeds were harvested from the experimental research field consisting of 50 accessions at the International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria. They were divided into two portions; the first was processed by oven drying at 60°C for 24 hours and the second was left raw. There were significant differences (P<0.05) in the levels of proximate and antinutrient in the forms in which the samples were analyzed. TSs104 had the highest protein content of 25.08%, while the lowest was TSs68 (20.50%). However, in the unprocessed seed, protein content ranged between 24.93% (TSs38) and 19.13% (TSs11). Both processed and unprocessed seeds had high carbohydrate contents. In processed seeds, TSs9 (62.93%) had the highest percentage and TSs1 (29.64%) recorded the lowest. In unprocessed seed, the percentage ranged between 67.36% (TSs4) and 54.23% (TSs38). The observed variation may suggest possible suitability of seed for various end-use products and targeted breeding programs for crop improvements. In sub-Saharan Africa, this lesser-known legume could be adapted as a promising food crop in combating protein-energy malnutrition.

show abstract

Section: Introductionmentioning

confidence: 99%

Evaluation of Nutritional and Antinutritional Properties of African Yam Bean (Sphenostylis stenocarpa(Hochst ex. A. Rich.) Harms.) Seeds

Adegboyega

Abberton

AbdelGadir

et al. 2020

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Aside from its rich protein content, its high carbohydrate content [25,26] is comparable to the amount reported in grain cereals. A Review on the Cooking Attributes of African Yam Bean (Sphenostylis stenocarpa) DOI: http://dx.doi.org/10.5772/intechopen.99674 AYB's amino acid (histidine, isoleucine, lysine, methionine) profile is more in quantity than the amount observed in soybean [27][28][29]. Likewise, several authors have reported the presence of essential nutrients in AYB's seeds [25,26,[30][31][32][33][34][35][36].…”

Section: African Yam Beanmentioning

confidence: 99%

A Review on the Cooking Attributes of African Yam Bean (Sphenostylis stenocarpa)

Shitta¹,

Edemodu²,

Abtew³

et al. 2022

Legumes Research - Volume 2

View full text Add to dashboard Cite

African yam bean, an underutilized legume usually cultivated for its edible tubers and seeds, is known for its nutrition-rich qualities; however, the crop’s level of consumption is low. The underutilization of the crop could be attributed to several constraints, including long cooking hours of up to 24 hours. Cooking time is an important food trait; it affects consumers’ choices, nutrients content, and anti-nutrient conditions. Additionally, foods requiring long cooking hours are non-economical in terms of energy usage and preparation time. The prolonged cooking time associated with AYB places enormous limitations on the invaluable food security potentials of the crop. Therefore, the availability of AYB grains with a short cooking time could lift the crop from its present underused status. To efficiently develop AYB grains with reduced cooking time, information on the crop’s cooking variables is a prerequisite. This review presents available information on variations in cooking time, cooking methods, and processing steps used in improving cooking time and nutrient qualities in AYB. Likewise, the review brings to knowledge standard procedures that could be explored in evaluating AYB’s cooking time. This document also emphasizes the molecular perspectives that could pilot the development of AYB cultivars with reduced cooking time.

show abstract

“…Biocharcoal proved to have ameliorative potential on AYB, however, more work is needed to understand the mechanism by which it operates. Ohanmu et al (2018) examined the nitrogen assimilation and distribution pattern of AYB exposed to cadmium stress by partitioning the plant accessions into root and leaf, and N-nitrate and Nammonia analysis was carried out during the seedling and flowering stage. It was reported that Cd toxicity reduced the total nitrogen assimilation of AYB accessions.…”

Section: Toxicological Analysis Of Aybmentioning

confidence: 99%

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

Gbenga-Fabusiwa¹

2021

Afr. J. Food Sci.

View full text Add to dashboard Cite

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.

show abstract

Nitrogen Distribution Pattern of African Yam Bean (<i>Sphenostylis stenocarpa</i>) exposed to Cadmium stress

Cited by 6 publications

References 5 publications

Evaluation of Nutritional and Antinutritional Properties of African Yam Bean (Sphenostylis stenocarpa(Hochst ex. A. Rich.) Harms.) Seeds

Evaluation of Nutritional and Antinutritional Properties of African Yam Bean (Sphenostylis stenocarpa(Hochst ex. A. Rich.) Harms.) Seeds

A Review on the Cooking Attributes of African Yam Bean (Sphenostylis stenocarpa)

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

Contact Info

Product

Resources

About