ABSTRACT

 Five samples of the African yam bean were prepared from the dehulled brown seed of African yam bean ( Sphenostylis stenocarpa). Proximate analysis and functional composition of the bean were investigated, sensory evaluation to check the acceptability of the product from the African yam bean was also carried out. The proximate properly investigated include the crude protein, crude fat, crude fiber, ash content determination, moisture content and carbohydrate. While the functional include the bulk density, swelling index, emulsion capacity, water absorption capacity, and the oil absorption capacity. However the result that was obtained from the analysis showed that the processed sample had high protein and less fiber. Also it was observed that there was reduction in the anti nutritional factor in the dehulled bean. For instance the African yam bean which had 15% trypsine was observed to had been reduced to 11-12%. The baked product was also compared with product baked from wheat flour.