Modulation of the secondary and tertiary structures of African yam bean (Sphenostylis stenocarpa)seed globulins, albumins and protein concentrate by pH and NaCl

2016 ◽  
Vol 41 (2) ◽  
pp. e12321
Author(s):  
Comfort F. Ajibola ◽  
Tayo N. Fagbemi ◽  
Rotimi E. Aluko
Keyword(s):  
Protein Concentrate ◽  
Tertiary Structures ◽  
African Yam Bean ◽  
Seed Globulins ◽  
Sphenostylis Stenocarpa

scholarly journals Evaluation of the Proximate and Functional Properties of Flours from Brown Variety of African Yam Bean (Sphenostylis stenocarpa) Seeds

2019 ◽  
pp. 1-8 ◽  
Author(s):  
Ijeoma M. Agunwah ◽  
Ijeoma A. Olawuni ◽  
Juliana C. Ibeabuchi ◽  
Anthonia E. Uzoukwu ◽  
Serah O. Alagbaoso
Keyword(s):  
Functional Properties ◽  
Protein Composition ◽  
Food Product ◽  
Functional Results ◽  
Protein Isolate ◽  
Protein Concentrate ◽  
African Yam Bean ◽  
Significant Difference ◽  
Food Product Development ◽  
Sphenostylis Stenocarpa

Aim: To create variety of flours through food product development by checking the proximate and functional properties of flours from brown variety of African yam bean (Sphenostylis stenocarpa) seeds. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between July 2017 and September 2018. Methodology: Brown coloured variety of African yam bean seeds were sorted, soaked, dehulled and milled to obtain full fat flour. The full fat flour was further processed to obtain defatted flour, protein isolate and protein concentrate. The different flours were analysed to determine their proximate and functional properties. Results: From the results of the proximate composition, it showed that the protein isolate value 89.1±0.23% was higher than the protein composition of the full fat, defatted and protein concentrates which has 21.8±0.16%, 23.1±0.06% and 61.7±0.21% composition respectively. There were no significant difference (p<0.05) between the protein concentrate, protein isolate, full fat flour and defatted flour. The functional properties revealed high bulk density of (0.50± 0.01) for the defatted flour more than the full fat flour (0.35± 0.10) while the emulsion capacity of the protein concentrate and protein isolate flour was found to be (30.7±0.19%) and (35.3± 0.16%) respectively. Conclusion: The proximate and functional results obtained indicate that the starches from African yam bean will have useful technological properties for many applications both in food industries and in the production industries such as in paper and textile industries. It can also be said that African yam bean represents a source of alternative protein supplement and its protein isolates possess certain characteristics that will aid in protein enrichment for some food products.

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

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Taofeek T. Adegboyega ◽  
Michael T. Abberton ◽  
AbdelAziz H. AbdelGadir ◽  
Mahamadi Dianda ◽  
Busie Maziya-Dixon ◽  
...  
Keyword(s):  
Protein Content ◽  
Protein Energy Malnutrition ◽  
Research Field ◽  
Sub Saharan Africa ◽  
International Institute ◽  
African Yam Bean ◽  
Protein Energy ◽  
Small Holder Farmers ◽  
Sub Saharan ◽  
Sphenostylis Stenocarpa

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.

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