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

2021 ◽  
Author(s):  
Ndenum Suzzy Shitta ◽  
Alex Chukwudi Edemodu ◽  
Wosene Gebreselassie Abtew ◽  
Abush Abebe Tesfaye
Keyword(s):  
Food Security ◽  
Cooking Time ◽  
Cooking Methods ◽  
African Yam Bean ◽  
Standard Procedures ◽  
Available Information ◽  
Time Information ◽  
Processing Steps ◽  
Sphenostylis Stenocarpa ◽  
Underutilized Legume

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.

Harnessing the Hidden Treasures in African Yam Bean (Sphenostylis stenocarpa), an Underutilized Grain Legume with Food Security Potentials

2021 ◽  
pp. 1-20
Author(s):  
Omena Bernard Ojuederie ◽  
Jacob Olagbenro Popoola ◽  
Charity Aremu ◽  
Olubukola Oluranti Babalola
Keyword(s):  
Food Security ◽  
Grain Legume ◽  
African Yam Bean ◽  
Sphenostylis Stenocarpa

scholarly journals INTRODUCTION TO AFRICA YAM BEAN (SPHENOSTYLIS STENOCARPA (HOCHST. EX A. RICH.) HARMS)

2021 ◽  
pp. 9-13
Author(s):  
GBENGA OLUWAYOMI AGBOWURO
Keyword(s):  
Climate Change ◽  
Commercial Production ◽  
Food Plants ◽  
Limiting Factors ◽  
African Yam Bean ◽  
Political Unrest ◽  
Maturity Period ◽  
The Face ◽  
Developed Nations ◽  
Available Information

Food security and malnutrition are great concerns in developing and under-developed nations. Climate change, political unrest, and all sorts of crises within these nations and their neighboring nations have contributed greatly to the issue of food insecurity, malnutrition, and hunger. Many food plants that have the potential to combat the challenges of food insecurities and malnutrition in the face of climate change have been neglected, under-utilized and some of the crops are on their way to extinction. African yam bean (AYB) is one of the numerous crops with great potential in overcoming the problems associated with food and nutritional insecurities. AYB under-utilization, poor acceptance, and neglect by the farmers and consumers may be a result of poor awareness about its nutritional and health benefits, poor agronomy practices adopted by the farmers, and other production limiting factors such as low yield and long maturity period. Information that can guide the farmers and consumers for the commercial production and processing of AYB is not readily available. This review aims to summarize and made available information on AYB for the farmers and the consumers for it to be commercialized and for the researchers to see reasons and areas to make improvements on the crop.

scholarly journals Effect of Plant Ash on Nutrient Quality and Antioxidant Activity of African Yam Bean Seed Porridge in Relation to Cooking Time

2020 ◽  
Vol 11 (07) ◽  
pp. 591-602
Author(s):  
Anthony N. Ukom ◽  
Faith C. Egejuru ◽  
Philippa C. Ojimelukwe ◽  
Ugwuona U. Fabian
Keyword(s):  
Antioxidant Activity ◽  
Cooking Time ◽  
Bean Seed ◽  
Nutrient Quality ◽  
African Yam Bean ◽  
Plant Ash

scholarly journals The Magnitude of Jökulhlaups

1973 ◽  
Vol 12 (66) ◽  
pp. 501-504 ◽  
Author(s):  
J. J. Clague ◽  
W. H. Mathews
Keyword(s):  
Peak Discharge ◽  
Direct Function ◽  
Cumulative Volume ◽  
Instantaneous Discharge ◽  
Available Information ◽  
Time Information

A review of available information on six self-dumping glacier-dammed lakes indicates that instantaneous discharge during a jökulhlaup is proportional to some power of the cumulative volume of water released rather than being a direct function of time. Information on these and four other self-dumping lakes, moreover, indicates that the peak discharge at the end of each jökulhlaup is approximately proportional to the two-thirds power of the total volume of water released during the flood.

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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