Evaluation Of Proximate Composition And Amino Acid Profile Of Selected Accessions Of African Yam Bean (Sphenostylis Stenocarpa) From IITA, Ibadan:- Onah, Chekwube D

ABSTRACT

This study investigated some African yam beans accessions for proximate composition and amino acid profile. Flour was produced from these African yam bean accessions. The proximate composition and amino acid profile were determined using standard methods. The moisture content, crude protein, crude fat, crude fibre, ash, carbohydrate and energy value of the samples were in the ranges of 5.15 to 6.32 %, 27.96 to 29.64 %, 3.54 to 4.47 %, 2.19 to 3.24 %, 3.62 to 4.22 %, 53.35 to 56.38 % and 369.20 to 375.42 kcal respectively. For amino acid, glutamic acid was the most abundant with a mean range of 11.80 to 13.46 g/ I OOg, while methionine was the least with a mean range of 0.93 to 1.28 g/1 OOg. African yam bean accessions were rich in protein, carbohydrate, energy value, glutamic acid, aspartic acid. All the African yam bean accessions contain all the essential amino acids in the ranges of 6.85 to 7.76 g/lOOg leucine, 6.65 to 7.26 g/1 OOg lysine, 3.44 to 4.03 g/1 OOg isoleucine, 1.24 to 5.06 g/1 OOg phenylalanine, I. IO to 1.34 g/1 00g tryptophan, 3.56 to 4.50 g/ I OOg valine, 0.93 to 1.28 g/ lOOg methionine, 2.49 to 3.38 g/1 OOg histidine and 3.24 to 3.63 g/100g threonine. The study concludes that consumption of products made from the different accessions of African yam (TSS 34, TSS 96, TSS 107, TSS 293 and TSS 303) could help reduce the problem of protein malnutrition among malnourished individuals.