Evaluation Of Antinutritional And Amino Acid Profile Of Selected Accessions Of Africa Yam Bean (sphenostylisstenocarpa) from IITA, Ibadan :- Akatobi, Rowland C

ABSTRACT

This study aimed at evaluating anti-nutritional composition and amino acid profile of some selected African yam beans accessions. Flour was produced from these samples (African yam bean accessions). The anti-nutritional composition and amino acid profile were determined using standard methods. The saponin, phytate and tannin ofthe samples were in the ranges of 0.26 - 0.47, 0.27 - 0.33 and 0.21 - 0.33 mg/lOOg respectively. African yam bean accessions were rich glutamic acid (8.93 to 12.34 g/lOOg) and aspartic acid (8.15 to 10.36 g/lOOg). The essential amino acids present in the different African yam bean accessions ranged from 6.51 to 7.03 g/lOOg Leucine, 6.10 to 6.81 g/lOOg Lysine, 2.52 to 3.27 g/lOOg Isoleucine, 3.55 to 4.79 g/lOOg Phenylalanine, 0.74 to 1.16 g/lOOg Tryptophan, 3.07 to 3.77 g/lOOg Valine, 0.61 to 1.04 g/lOOg Methionine, 2.08 to 2.75 g/lOOg Histidine and 2.22 to 3.41 g/lOOg Threonine. The non-essential amino acids ranged from 2.33 to 3.45 g/lOOg proline, 3.01 to 3.35 g/lOOgarginine, 2.58 to 3.44 g/lOOg tyrosine, 1.39 to 2.24 cysteine, 3.30 to 3.98 g/lOOg alanine, 2.92 to 3.47 g/lOOg glycine and 8.15 to 10.36 g/lOOg serine. This study revealed that African yam bean has great potentials for combating protein-energy malnutrition and mitigating the effects of essential amino acid deficiencies and maintain healthy metabolic processes hence, its inclusion into food formulations should be encouraged.