Proximate Composition and Amino Acid Profile of Selected Accessions of African Yam Bean (Sphenostylis stenocarpa) from IITA, Ibadan:- Chinweokwu Clementina

ABSTRACT

The proximate composition and amino acid profile of some selected African yam beans accessions was studied. Flour was produced from these samples (African yam bean accessions). The proximate composition and amino acid profile were determined using standard methods. The proximate composition of the samples ranged from 5.33 to 6.32% moisture, 27.98 to 29.46% crude protein, 3.52 to 4.37 % crude fat, 2.11 to 3.35% crude fiber, 3.86 to 4.59% ash, 53.37 to 55.47% carbohydrate and 365.44 to 372.56 kcal energy value. The amino acid composition of the African yam bean accessions ranged from 6.51 to 7 .03 g/ I 00g leucine, 6. JO to 6.8 I g/JO0g lysine, 2.52 to 3.31 g/100g isoleucine, 0.61 to 1.04 g/l 00g methionine, 2.08 to 3.42 g/1 00g histidine, 2.22 to 3.41 g/1 00g threonine, 2.33 to 3.45 g/l00g proline, 3.01 to 3.44 g/l00g arginine, 2.58 to 3.44 g/l00g tyrosine, 1.39 to 2.24 git 00g cysteine, 3.30 to 3.98 g/100g alanine, 8.93 to 12.34 g/1 00g glutamic acid, 2.92 to 3.47 g/l00g glycine, 2.75 to 3.65 g/l00g serine, 8.15 to 10.36 g/l00g aspartic acid. 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 process hence, its utilization in product development should be encouraged in the food industry