sphenostylis marginata/carbohydrate

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Fatty acid composition of six varieties of dehulled African yam bean (Sphenostylis stenocarpa) flour.

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The proximate and fatty acids compositions of dehulled African yam bean (Sphenostylis stenocarpa, Hochst ex A. Rich. Harms) flour were reported. The crude protein values ranged from 20.18 +/- 0.02 to 25.78 +/- 0.05 g/100 g; the ether extract values ranged from 1.93 +/- 0.05 to 10.18 +/- 0.04 g/100

Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour--III.

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The proximate analysis, determination of nutritionally valuable minerals and the functional properties of the seed flour of African yam bean (AYB) (Sphenostylis stenocarpa) were investigated. Three different colour varieties of whole seeds and the dehulled samples from the same source were

Development of an owoh-type product from African yam beans (Sphenostylis stenocarpa) (Hoechst (ex. A. Rich.) Harms.) seeds by solid substrate fermentation.

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African yam beans were fermented to obtain an owoh-type product. Microorganisms associated with the fermentation were Bacillus licheniformis, B. pumilus, B. subtilis and Staphylococcus sp. Total microbial counts increased from 1.53 x 10(5) cfu/g to 1.51 x 10(9) cfu/g under aerobic conditions, and

Effect of heat treatment on the proximate composition, energy values, and levels of some toxicants in African yam bean (Sphenostylis stenocarpa) seed varieties.

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The effects of heat treatments on the proximate composition, energy content, and levels of some antinutritional factors in brown and marble-colored African yam bean (AYB) seed flours were investigated. In raw brown and marble-colored AYB seed flours; moisture content, dry matter, crude protein,

Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.).

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Vegetable milks were developed from fermented and unfermented African yam bean (AYB) flours and their maize blends. AYB was cleaned, dehulled, milled and fermented for 24 hours by the natural microflora present in the legume flour. Maize was fermented for 48 hours. A ratio of 70:30 (protein basis)

Isolation and partial characterisation of galactose-specific lectins from African yam beans, Sphenostyles stenocarpa Harms.

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A new galactose-specific lectin was isolated from African yam bean (Sphenostyles stenocarpa Harms) by affinity chromatography on galactose-Sepharose 4B. SDS-PAGE analysis resulted in four polypeptide bands of approximately 27, 29, 32 and 34 kDa, respectively. Based on the analysis of carbohydrate

Evaluation of the effect of processing methods on the nutritional and anti-nutritional compositions of two under-utilized Nigerian grain legumes.

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The nutritional and anti-nutritional compositions of African Yam Bean (AYB) and Lima bean flours under different processing methods were determined. Nutritional and anti-nutritional properties studied include moisture content, crude protein, crude fibre, ash content, ether extract, carbohydrate,

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