Proximate, Anti-Nutritional Factors and Functional Properties of Processed African Yam Bean (S phenostylis Stenocarpa ) Residues
Abstract
The study evaluated the proximate, anti-nutritional factors and functional properties of processed African yam bean residues. African yam bean seeds were processed using different methods - cracked and boiled for 60 min; sprouted for 72 h; toasted at 170 °C for 30 min; soaked for 12 h and then for 30 min. The seeds were milled and passed through a 250 μm mesh size sieve and the coarse particles were designated as the residue. Unprocessed African yam bean residue was used as the control. The proximate, anti-nutritional factors and functional properties of the residues were evaluated using standard methods of analysis. The results of the proximate composition of the residues revealed that processing affected the moisture, ash, crude protein, crude fibre and carbohydrate contents of the African yam bean residues. The fat content of the residues was not affected by processing. The sprouted African yam bean residue had the highest contents of ash and crude protein, the toasted sample had the highest contents of fat and fibre, the soaked and boiled residue had the highest carbohydrate content while the unprocessed residue had the highest moisture content. There were significant reductions in the oxalate, alkaloid, phytate and tannin contents of the processed African yam bean residues. The results of functional properties of the residues revealed that the bulk density and water absorption capacity increased with processing, oil absorption capacity did not vary significantly except for the sprouted residue that was slightly higher while dispersibility reduced with processing. The study revealed that sprouting improved the ash and protein contents of the residue while soaking prior to boiling was more effective in reducing the anti-nutritional factors. The inclusion of African yam bean residues in food formulations should be explored.
Keywords
African yam beanfood processingresiduesproximate compositionanti-nutritional factorsfunctional properties
References
Abeshu, Y. & Kefale, B. (2017). Effect of some traditional processing methods on nutritional composition and alkaloid content of lupin bean. International Journal of Bioorganic Chemistry, 2(4), 174 – 179. Abioye, V.F., Olatunde, S.J. & Elias, G. (2018). Quality attributes of cookies produced from composite flours of wheat, germinated finger millet flour and African yam bean. International Journal of Research–Granthaalayah, 6(11): 172 -183. Adegboyega, T. T., Abberton, M. T., Abdelgadir, A. H., Dianda, M., Maziya-Dixon, B., Ayotomi, O. A., Ofodile, S. & Babalola, O. O. (2020). Evaluation of Nutritional and Antinutritional properties of African yam bean (Sphenostylis stenocarpa (Hochst ex. A. Rich. Harms.) seeds. Journal of Food Quality, Article ID 6569420. https://doi.org/10.1155/2020/6569420) Adeyanju, J. A., Babarinde, G. O., Olanipekun, B. F., Bolarinwa, I. F., & Oladokun, S. O. (2021). Quality assessment of flour and cookies from wheat, African yam bean and acha flours. Food Research, 5(1), 371-379. Adhikari, B. B., Chae, M. and Bressler, D. C. (2018). Utilization of slaughterhouse waste in value- added applications: Recent advances in the development of wood adhesives. Polymers, 10(2): 176. https://doi.org/10.3390/polym10020176. Ajibola, G. O. & Olapade, A. A. (2016). Physical, proximate and anti-nutritional composition of African yam bean (Sphenostylis stenocarpa) seeds varieties. Journal of Food Research, 5(2), 67-72. Anaemene, D.I. & Fadupin, G.T. (2020). Effect of fermentation, germination and combined germination-fermentation processing methods on the nutrient and anti-nutrient contents of quality protein maize seeds. Journal of Applied Sciences and Environmental Management, 24(9), 1625-1630. Anih, D. C., Arowora, K. A., Boyi, R. N., Ugwuoke, K. C., Albukhari, A. F., Abah, M. A., Timothy, M., & Muhammad, Z. I. (2025). Effects of food processing on nutrient bioavailability and metabolic health. Asian Journal of Biological Sciences, 18(4), 885-897. Anya, M. I., & Ozung, P. O. (2019). Proximate, mineral and anti-nutritional compositions of raw and processed African yam bean (Sphenostylis stenocarpa) seeds in Cross River State, Nigeria. Global Journal of Agricultural Sciences, 18, 19-29. Arif, S., Ahmad, S., Masud, T., Khalid, N., Hayat, I., Siddique, F., & Muhammad, A. (2012). Effect of flour processing on the quality characteristics of a soy-based beverage. International Journal of Food Science and Nutrition, 63(8), 940-946. Association of Official Analytical Chemists (2012). Official Methods of Analysis. 18th ed. AOAC Int., Gaithersburg, M.D. (Washington D.C., USA.). Awuchi, C. G., Igwe, V. S., & Echeta, C. K. (2019). The functional properties of foods and flours. International Journal of Advanced Academic Research, 5(11), 139-160. Banti, M. & Bajo, W. (2020). Review on nutritional importance and anti-nutritional factors in legumes. International Journal of Nutrition and Food Sciences, 9(6), 138 -149. Beleya E. A. and Eke-Ejiofor, J. (2020). Proximate, mineral and sensory attributes of moi-moi and epiti wrapped with different local leaves in Nigeria. Research Journal of Food and Nutrition, 4(2), 13-19. Beleya, E. A., Anozie, G. O. & Mbah, P. E. (2026). Effects of processing methods on the chemical, anti-nutritional factors and functional properties of African yam bean (Sphenostylis stenocarpa) flour. Research Journal of Food Science and Nutrition, 11(2), 39-48. Chauhan, D., Kumar, K., Ahmed, N., Thakur, P., Rizvi, Q.E.H., Jan, S. and Yadav, A.N. (2022). Impact of soaking, germination, fermentation and roasting treatments on nutritional, anti- nutritional and bioactive composition of black soybean (Glycine max L.). Journal of Applied Biology and Biotechnology, 10(5): 186-192. Dey, D., Richter, J. K., Ek, P., Gu, B. & Ganjyal, G. M. (2021). Utilization of food processing by- products in extrusion processing: A review. Frontiers in Sustainable Food Systems, 4, 603751 https://doi:10.3389/fsufs.2020.603751 Eke-Ejiofor, J., Beleya, E. A. & Allen, J. E. (2022). Chemical and pasting properties of cassava- bambara groundnut flour blends. American Journal of Food Science and Technology, 10(2), 66-71. El-Gohery, S. S. (2021). Effect of different treatments on nutritional value of lima bean (Phaseolus lunatus) and its utilisation in biscuit manufacture. Food and Nutrition Sciences, 12, 372- 391. El-Hady, E. A. & Habiba, R. (2003). Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds. LWT-Food Science and Technology, 36,285-293. Food and Agricultural Organization (FAO, 2015). Food loss and food waste. Available online http://www.fao.org/food-lossand-foodwaste/en/ (Accessed April 7, 2024). Gbenga-Fabusiwa, F. J. (2021). African yam bean (Sphenostylis stenocarpa): A review of novel tropical food plant for human nutrition, health and food security. African Journal of Food Science, 15(2), 33-47. Guan, X., Li, L., Liu, J. and Li, S. (2018). Effects of ultrasonic microwave-assisted technology on hordein extraction from barley and optimization of process parameters using response surface methodology. Journal of Food Quality, 9280241 https://doi.org/10.1155/2018/9280241. Henry-Unaeze, H. N., & Okoye, C. R. (2022). Evaluation of pasting and functional properties of flour blends made from African yam bean (Sphenostylis stenocarpa) and corn (Zea mays) seeds. International Journal of Innovative Science and Research, 7(3), 215- 221. Heshe G. G., Haki, G. D., Woldegiorgis, A. Z. and Gemede, H. F. (2016). Effect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplementation in bread. Food Science and Nutrition, 4(4), 534-543. Kumari, P. V. & Sangeetha, N. (2017). Effect of processing and drying methods on the nutritional characteristic of the multi-cereal and legume flour. Journal of Food Processing and Technology, 8(4), 1000667. Lau, K.Q., Sabran, M.R. & Shafie, S.R. (2021). Utilization of vegetable and fruit by-products as functional ingredient and food. Frontiers in Nutrition, 8, https://doi.org/10.3389/fnut.2021.661693 Lian, H., Luo, K., Gong, Y., Zang, S. & Serventi, L. (2020). Okara flours from chickpea and soy are thickeners: Increased dough viscosity and moisture content in gluten-free bread. International Journal of Food Science and Technology, 55(2), 805-812. Maldonado-Alvarado, P., Pavon-Vargas, D. J., Abarca-Robles, J., Valencia-Chamorro, S. & Haros, C.M. (2023). Effect of germination on the nutritional properties, phytic acid content and phytase activity of quinoa (Chenopodium quinoa Wild). Foods, 12, 389 – 403. Michel, M., Eldridge, A. L., Hartmann, C., Klassen, P., Ingram, J., & Meijer, G. W. (2024). Benefits and challenges of food processing in the context of food systems, value chains and sustainable development goals. Trends in Food Science & Technology, 153, 104703. Nartea, A., Kuhalskaya, A., Fanesi, B., Orhotohwo, O. L., Susek, K. Rocchetti, L., Vittori, V.D., Bitocchi, E., Pacetti, D. & Papa, R. (2023). Legume byproduct as ingredients for food applications: Preparation, nutrition, bioactivity and techno-functional properties. Comprehensive Reviews in Food Science and Food Safety, 22, 1953-1985. Nnamani, C. V., Ajayi, S. A., Oselebe, H. O., Atkinson, C. J., Igboabuchi, A. N., & Ezigbo, E. C. (2017). Sphenostylis stenocarpa (ex. A. Rich.) Harms, a fading genetic resource in a changing climate: Prerequisite for conservation and sustainability. Plants, 6(30), 1-16. Nwajagu, I. U., Garba, A., Nzelibe, H. C., Chukwukezie, N. E., Abah, C. R., Umar, A. T., Anarado, C. S., Kahu, J. C., Olagunju, A., Oladejo, A. A., & Bashiru, I. (2021). Effect of processing on the nutrient, anti-nutrient and functional properties of Mucuna flagellipes (Ox-eyed bean) seed flour; an underutilised legume in Nigeria. American Journal of Food and Nutrition, 9(1), 45-59. Nwosu, J. N. (2013). Evaluation of the proximate and antinutritional properties of African yam bean (Sphenostylis stenocarpa) using malting treatment. International Journal of Basic and Applied Sciences, 2(4), 157-169. Olaifa, O. P., Adeola, A. J., Adeniji, O. A., Ogundana, O. S. & Yeneid, Y. M. (2022). Effects of different processing methods on nutrient and anti-nutrient compositions of Entada africana seed. Nigerian Agricultural Journal, 53(2), 274- 277. Olaniyi, O. I., Adeniran, H. A. & Abiose, S. H. (2019). Antimicrobial characteristics of lactic acid bacteria in African yam bean-based drink. International Food Research Journal, 26(6), 1733-1740. Olawumi, I., Osobie, C. C., Peter-Ikechukwu, A., Kabuo, O. N., Bede, N. E., & Odimegwu, N. (2014). Physicochemical and functional properties of flour from dehulled white African yam bean (Sphenostylis stenocarpa) grown in Anambra State, Nigeria. Natural Products an Indian Journal, 10(6), 171- 177. Onwuka, G. I. (2018). Food Analysis and Instrumentation: Theory and Practice. Second Edition, Naphtali Prints, Lagos, Nigeria. Organization for Economic Co-operation and Development Food and Agricultural Organization (OECD-FAO) (2023). Agricultural Outlook 2023-2032. https://www.oecd-fao- agricultural-outlook-19991142.htm Accessed 20th June, 2024. Popova, A. & Mihaylova, D. (2019). Antinutrients in plant-based foods: A review. The Open Biotechnology Journal, 13, 68-76. Ravindran, R. & Jaiswal, A. K. (2016). Exploitation of food industry waste for high-value products. Trends in Biotechnology, 34, 58-69. Saini, A., Panwar, D., Panesar, P.S. & Bera, M.B. (2019). Bioactive compounds from cereal and pulse processing by-products and their potential health benefits. Austin Journal of Nutrition and Metabolism, 6(2), 1068- 1074. Sobuola, F., Widodo, Y., & Kehinde, T. (2012). Processing and utilisation of legumes in the tropics. Trends in vital food and control engineering. Ayman Amer Eissa (Ed), ISBN: 978-953-51- 0449-0, In Tech, http://www.intechopen.com/books/trends-in-vital-food-and- controlengineering/processing-and-utilization-of-lugumes-in-the-tropics Accessed 5th September, 2025. Sun, Y., Deng, Z., Liu, R., Zhang, H., Zhu, H., Jiang, L. & Tsao, R. (2020). A comprehensive profiling of free, conjugated and bound phenolics and lipophilic antioxidants in red and green lentil processing by-products. Food Chemistry, 325, 126925 Taiwo, K., Akanbi, C. & Ajibola, O. (1997). The effects of soaking and cooking time on the cooking properties of two cowpea varieties. Journal of Food Engineering, 33, 337-346. Tapal, A. & Purnima, K.T. (2013). Utilization of pigeon pea milling waste by-product as a protein source. International Journal of Agriculture and Food Science Technology, 4(8), 741-742. Tassoni, A., Tedeschi, T., Zurlini, C., Cigognini, I.M., Petrusan, J.I., Rodriguez, O., Neri, S., Celli, A., Sisti, L., Cinelli, P., Signori, F., Tsatsos, G., Biondi, M., Vestringe, S., Bruggerman, G. &Corvini, P.F.X. (2020). State of the art production chain for peas, beans and chickpeas – Volarisation of agro-industrial residues and applications of derived extracts. Molecules, 25, 21. https://doi.org/10.3390/molecules25061383 Torres-Leon, C., Ramirez-Guzman, N., Londono-Hernandez, L., Martinez-Medina, G.A., Diaz- Herrera, R., Navarro-Macias, V., Alvarez-Perez, O.B., Picazo, B., Villarreal-Vazquez, M., Ascacio-Valdes, J. &Aguolar, C.N. (2018). Food waste and by-products: An opportunity to minimize malnutrition and hunger in developing countries. Frontiers in Sustainable Food Systems, 2, https://doi.org/10.3389/fsufs.2018.00052 Weaver, C. M., Dwyer, J., Fulgoni, V. L., King, J. C., Leveile, G. A., McDonald, R. S., Ordovas, J. & Schnakenberg, D. (2014). Processed foods: Contribution to nutrition. The American Journal of Clinical Nutrition, 99(6), 1525-1542. Yusuf, H. K., Garba, Y. and Adam, M. A. (2022). Proximate composition, mineral contents and fatty acids profile of selected crop residues across Savannah agro-ecological zones of Northern Nigeria. FUDMA Journal of Agriculture and Agricultural Technology, 8(1): 212- 222. Zarzycki, P., Wirijowska, A., Nawrocka, A., Kozlowicz, K., Krajewska, M., Klosok, K. and Krawecka, A. (2022). Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality. LWT- Food Science and Technology, 155: 112967 https://doi.org/10.1016/j.lwt.2021.112967.
More Articles from RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL
Nutritional Quality and Foodborne Pathogen Contamination of Ready-To-Eat Indigenous Foods in Bauchi State, Nigeria: Implications for Public Health
Author: Fatima Muhammad Gadauji, Garba Rukayya Abubakar, Nusaiba Muhammad Bature2, Ummulkhairi Ahmad, Najaatu Musa, Jamila Sulaiman Dauda5, Fatima Muhammad Umar6
Assessment of Nutrition Education Practices and Their Impact on Child Health Among Primary School Pupils in Rural Communities in Nigeria
Author: Sarki Mairo Abdul
Response Surface Optimization of Extrusion Conditions for the Texture and Aroma of Extrudates from Blended Aerial Yam and Soybean Flours
Author: Enobong Okon Umoh
Compositional Characterization of Vitamins, Fatty Acids, and Amino Acids in Functional Smoothies Formulated with Selected Fruit and Vegetables
Author: Adelu Akeem Olalekan, Momoh Aisha Jimoh
Development and Evaluation of a Sustainable Campus Nutrition Intervention in Public Tertiary Institutions in Cross River State
Author: Ishiekwen Bridget Ushang, Olor Pateince Obi, Ekpenyong Edom Itam,