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Evaluation of 93 accessions of African yam bean (Sphenostylis stenocarpa) grown in Ethiopia for physical, nutritional, antinutritional, and cooking properties

dc.contributor.authorShitta, N.S.
dc.contributor.authorAbebe, A.T.
dc.contributor.authorOselebe, H.O.
dc.contributor.authorEdemodu, A.
dc.contributor.authorAlamu, E.O.
dc.contributor.authorAbberton, M.
dc.contributor.authorMaziya-Dixon, B.
dc.contributor.authorAdesokan, M.
dc.contributor.authorFenta, B.
dc.contributor.authorAbtew, W.G.
dc.date.accessioned2022-12-14T08:19:06Z
dc.date.available2022-12-14T08:19:06Z
dc.date.issued2022
dc.identifier.citationShitta, N.S., Abebe, A.T., Oselebe, H.O., Edemodu, A., Alamu, E.O., Abberton, M., ... & Abtew, W.G. (2022). Evaluation of 93 accessions of African yam bean (Sphenostylis stenocarpa) grown in Ethiopia for physical, nutritional, antinutritional, and cooking properties. Journal of Food Quality, 2022, : 8386258, 1-11.
dc.identifier.issn0146-9428
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7975
dc.description.abstractAfrican yam bean has immense food and nutrition potential and is resilient to adverse environmental conditions. Despite its potential, the crop is underutilized, which could be attributed to seed hardness (requiring about 6–24 hours of cooking time); and the abundance of antinutrient factors (tannin, phytate, and oxalate). This study evaluated the physical (seed hardness, cooking time) and chemical compositions (crude protein, tannin, phytate, and oxalate) of 93 AYB accessions grown in Ethiopia. The seed hardness of each accession was determined by the compression force and compression time using Texture Analyzer, whereas cooking time was ascertained using Mattson Bean Cooker. The accession’s crude protein level, tannin, oxalate, and phytate were investigated from flour samples using standard laboratory procedures. Highly significant () differences were observed for cluster means of compression force, cooking time, and oxalate. The accessions were grouped into three clusters: cluster-II was prominent with 42 accessions, while cluster-I had the least (25). The mean values for compression force ranged from 50.05 N ± 10.25 (TSs-423) to 278.05 N ± 13.42 (TSs-378) whereas compression time varied from 0.35 secs ± 0.02 (TSs-334) to 5.57 secs ± 6.12 (TSs-62B). Cooking time ranged from 127.50 mins ± 2.12 (TSs-82A) to 199.50 mins ± 10.61 (TSs-138B); crude protein ranged from 15.41% ± 0.11 (TSs-269) to 24.51% ± 0.22 (TSs-446). Tannin ranged from 0.61 mg/g  ± 0.02 (TSs-47) to 9.62 mg/g ± 0.03 (TSs-334) likewise, phytate ranged from 0.28 ± 0.01 (TSs-137) to 7.01 ± 0.10 (TSs-3). Accessions TSs-55; TSs-82 showed the lowest oxalate content of 0.21% ± 0.01; 0.21% ± 0.00, respectively. Similarly, TSs-352; TSs-47 revealed the most abundant tannin content of 0.70 ± 0.00 and 0.70 ± 0.07. The correlation analysis revealed a low positive and significant () association (r = 0.24) between protein and phytate content.
dc.description.sponsorshipEuropean Union
dc.description.sponsorshipInternational Foundation for Science
dc.format.extent1-11
dc.language.isoen
dc.subjectAfrican Yam Bean
dc.subjectNutrition
dc.subjectChemicophysical Properties
dc.subjectEthiopia
dc.titleEvaluation of 93 accessions of African yam bean (Sphenostylis stenocarpa) grown in Ethiopia for physical, nutritional, antinutritional, and cooking properties
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpGenebanks
cg.contributor.crpGrain Legumes
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationJimma University
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationEbonyi State University
cg.contributor.affiliationEthiopia Institute of Agricultural Research
cg.coverage.regionAfrica
cg.coverage.regionEast Africa
cg.coverage.countryEthiopia
cg.coverage.hubHeadquarters and Western Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.researchthemeNutrition and Human Health
cg.identifier.bibtexciteidSHITTA:2022a
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectFood Security
cg.iitasubjectNutrition
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Production
cg.iitasubjectYam
cg.journalJournal of Food Quality
cg.notesOpen Access Article; Published online: 31 May 2022
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1155/2022/8386258
cg.iitaauthor.identifierAbush Tesfaye: 0000-0002-9245-360X
cg.iitaauthor.identifierAlex Edemodu: 0000-0002-1525-8309
cg.iitaauthor.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.iitaauthor.identifierMichael Abberton: 0000-0003-2555-9591
cg.iitaauthor.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.futureupdate.requiredNo
cg.identifier.issue: 8386258
cg.identifier.volume2022
cg.contributor.acknowledgementsThe authors thank the MoBreed Intra-Africa Mobility Program of the European Union for the first author’s studentship oppourtunity and for funding the texture analysis and shipping cost of seeds to Nigeria. The authors appreciate the genebank, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria, for making the seeds available. The authors are grateful to Dr. Micheal T. Abberton for funding the protein and antinutritional research and the Food and Nutrition Sciences and Soil Microbiology Laboratories of IITA, Ibadan, for the protein and antinutrient analysis and discount. The enormous support provided by the Post-Harvest Management Laboratory of Jimma University during the texture analysis and the low land pulse team at Melkassa Research Center, Ethiopia, during the cooking test is greatly appreciated. Finally, the authors are grateful to the International Foundation for Science (IFS) for funding the cooking test under the grant agreement 1-3-C-6531-1-1.


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