Nutrients, the Bioavailability of Micronutrients and Antinutrient Composition of African Yam Bean Tubers
http://www.doi.org/10.26538/tjnpr/v7i4.26
Keywords:
antinutrients, proximate, nutrient-rich, bioavailability, tubers, African yam beanAbstract
Despite the huge nutritional and nutraceutical benefits associated with the consumption of African yam bean (AYB) seeds, AYB tubers are still underutilized in Nigeria, they are left to rot in farmers’ fields. To create awareness about their nutrient density and provide information on the bioavailability of micronutrients in the tubers of AYB accessions, raw tubers of TSs 9, TSs 60 and TSs 93 were analyzed using standard laboratory procedures. The AYB tubers had the following composition on a fresh weight basis: crude protein (7.55-8.27%), carbohydrate (9.36-11.12%), crude fat (0.18-0.22%), crude fibre (0.33-0.750%), crude ash (0.44-0.59%), and moisture (79.76-80.82%). The fresh tubers were rich in minerals: potassium (532.88-557.80 mg/100 g), calcium (205.75-467.50 mg/100 g), magnesium (124.75-168.50 mg/100 g), iron (15.71-27.30 mg/100 g), zinc (8.57-14.80 mg/100 g), and manganese (0.68-1.98 mg/100 g). The phytate: Zn and the phytate: Fe molar ratios indicated the bioavailability of Fe and Zn in the raw AYB tubers. The results of this study indicate that AYB tubers are good sources of protein, energy and bioavailable Fe and Zn and should be utilized for human diets and livestock feed. With good processing, AYB tubers could contribute to food and nutrition security. There is a need for research on food products developed from AYB tubers to enhance their utilization and large-scale production in Nigeria.
References
Baiyeri SO, Uguru MI, Ogbonna PE, Samuel-Baiyeri CCA, Okechukwu R, Kumaga FK, Amoatey C. Evaluation of the nutritional composition of the seeds of some selected African yam bean (Sphenostylis stenocarpa Hochst ex. A. Rich.) Harms accessions. Agro-Sci.: J. Trop Agric, Food,
Env Ext. 2018a; 17(2):36– 43
Baiyeri SO, Uguru MI, Ogbonna PE, Okechukwu R. Growth, yield and yield components of African yam bean and cassava in African yam bean/cassava cropping systems in a derived savannah agroecology. Nig. J. Crop Sci. 2018b; 5(2):72-83.
Baiyeri, S.O., M.I. Uguru, P.E. Ogbonna, and R. Okechukwu. “Comparative and Productive Interactions of African Yam Bean and Cassava Intercrop in a Derived Savanna Agro-Ecology.” Paper presented at the World Congress on Root and Tuber Crops, held at Nanning, Guangxi, China. 18-22 January 2016. Electronic proceeding on: www.gcp21/wcrtc/
Baiyeri SO, Uguru MI, Ogbonna PE, Okechukwu R. Evaluation of elite and local African yam bean cultivars for yield and yield-related traits. Trop. Agric. (Trinidad). 2022; 99(2): 90-105.
Utter S. Yam Bean a nearly forgotten crop, American Society of Agronomy 15- Sept-2007. Accessed 11thOctober 2008.
Ameh, GI. Proximate and mineral composition of seed and Tuber of African bean, Sphenostylis stenocarpa (Hoechst. ex. a. rich.) Harms. ASSET Series B. 2007; 6:1-10.
Ojuederie OB, Balogun MO. Genetic variation in nutritional properties of African yam bean Sphenostylis stenocarpa (Hochst ex. A. Rich. Harms) accessions. Nig J Agric Food Env. 2017; 13(1):180-187.
AOAC. Official Method of Analysis (18th edition) Association of Official Analytical Chemists International. USA. 2005.
Onwuka GI. Food analysis and instrument (theory and practice). Department of Food Science and Technology, Michael Okpara University of Agriculture. 2005.
Obdoni BO, Ochuko PO. Phytochemical studies and comparative efficacy of the crude extract of some homeostatic plants in Edo and Delta States of Nigeria. Global J Pure Appl Sci. 20018; 203-208
Harborne JB. Phytochemical methods. London. Chapman and Hall Ltd. 1973; p49.
Xu, Chang. A comparative study on phenolic profiles and antioxidant activities of Legumes as affected by extraction solvents. J Food Sci. 2007; 72(2):159-166.
Abulude FO, Folorunso RA. Preliminary studies on millipede; proximate composition, nutritionally valuable minerals and phytate contents. Global J Agric Sci 2003; 2:68-71.
R Development Core Team. R: A Language and Environment for Statistical Computing. https:// www.Rproje ct. org. (R Foundation for Statistical Computing, 2021).
CIAT. Cassava in the third millennium: modern production, processing, use and marketing systems. CIAT Colombia. 2012.
Otegbayo BO, Asiedu R, Bokanga M. Effects of Storage on chemicals consumption and food quality of yam. J Food Process Preserv. 2012; 36:438-44.
Bhandari MR, Kawabata J, Kasai T. Nutritional evaluation of wild edible yam (Dioscorea ssp.) tubers of Nepal. Food Chem. 2003:82; 619-623.
Adeniji TA, Sanni LO, Barimalaa IS, Hart AD. Mineral composition of five improved varieties of cassava. Nig Food J. 2007; 25(2):39-44.
Alinor IJ, Akalez CO. Proximate and minerals corruption of Dioscorea rotundata (White yam) and colorcasts Escalante (white cocoyam). Pak J Nutr. 2010: 9(10): 998-1001.
Padmaja, G. Cyanide detoxification in cassava for food and feed uses. Critical Rev Food Sci Nutr. 1995; 35:299-339.
Bradbury JH. Properties and Analysis of Antinutritional Factors in Food. ASEAN Food J. 1991; 6(4):123-128.
Duhan A, Khetarpaul N, Bishnoi S. Saponin content and trypsin inhibitor activity in processed and cooked pigeon pea cultivars. Int J Food Sci Nutr. 2001; (52):3–59.
Avanza M, Acevedo B, Chaves M, Añón M. Nutritional and anti-nutritional components of four cowpea varieties under thermal treatments: principal component analysis. LWT Food Sci Tech. 2013; (51)148–157.
Samtiya M, Aluko RE, Dhewa T. Plant food anti-nutritional factors and their reduction strategies: an overview. Food Prod Process Nutr. 2020; (2):6. doi: 10.1186/s43014-020-0020-5.
Maphosa Y, Jideani V. “The role of legumes in human nutrition,” Functional Food- Improve Health through Adequate Food. ed. M. C. Hueda (London, United Kingdom: IntechOpen). 2017.
Geraldo R, Santos CS, Pinto E, Vasoncelos MW. Widening the perspectives of legume consumption: The case of bioactive non-nutrients. Font. Plant Sci. 2022; (13):772054. Dio: 10.3389/fpls.2022.772054.
Akpe Ma, Ashishie PB, Akonjor OA. Evaluation of some phytochemicals in raw and cooked Ipomea batatas (Lam), (Sweet Potato), Solanum tuberosum (Irish Potato) and Dioscorea cayenensis (Yellow Yam). J Appl Sci Env Manage. 2021; 25(9): 1563-1567.
Singh B, Singh JP, Kaur A, Singh N. Phenolic composition and antioxidant potential of grain legume seeds: A review. Food Res Int. 2017; (101):1–16.
Amarowicz R, Pegg RB, Legumes as a source of natural antioxidants. Eur J Lipid Sci Tech. 2008; 110:865–878.
Carbonaro M. 14-Role of pulses in nutraceuticals. In Pulse Foods; Tiwari BK, Gowen, A, McKenna, B, Eds.; Academic Press: San Diego, CA, USA, 2011; 385–418 p.
Barman A, Marak CM, Barman RM, Sangma CS. Nutraceutical properties of legume seeds and their impact on human health, legume seed nutraceutical research. In: Legume Seed Nutraceutical Research; Jimenez-Lopez JC, Clemente A, Eds.; IntechOpen: London, UK. 2018.
Oomah BD, Cardadro-Martínez A, Loarca-Piña G. Phenolics and antioxidative activities in common beans (Phaseolus vulgaris L.). J. Sci. Food Agric. 2005; (85):935–942.
Karnpanit W, Coorey R, Clements J, Nasar-Abbas, SM, Khan MK, Jayasena V. Effect of cultivar, cultivation year and dehulling on raffinose family oligosaccharides in Australian sweet lupin (Lupinus angustifolius L.). Int J Food Sci Technol. 2016; (51):1386–1392.
Shi L, Arntfield SD, Nickerson M. Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses. Food Res Int. 2018; 107:660–668.
Mayer Labba IC, Frøkiær H, Sandberg AS. Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars. Food Res Int. 2021; 140:110038.
Guo Z, Barimah AO, Yin L, Chen Q, Shi J, El-Seedi HR. Intelligent evaluation of taste constituents and polyphenolsto-amino acids ratio in matcha tea powder using near infrared spectroscopy. Food Chem. 2021; 353:129372.
Vashishth R, Semwal AD, Naika M, Sharma GK, Kumar R. Influence of cooking methods on anti-nutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum. Food Res Int. 2021;143:110299. doi: 10.1016/j.foodres.2021.110299.
Libert B, Franceschi VR. Oxalate in crop plants. J Agric Food Chem. 1987; 35(6):926-937.
Mitchell T, Kumar P, Reddy T, Wood KD, Knight J, Assimos DG. Dietary oxalate and kidney stone formation. Amer J Physiol Renal Physiol. 2019; 316. F409–F413. doi: 10.1152/ajprenal.00373.2018.
Petroski W and Minich DM. Is there such a thing as “antinutrients”? A narrative review of perceived problematic plant compounds. Nutri. 2020: 12:2929. doi: 10.3390/nu12102929.
Morris ER, Ellis R. Usefulness of the dietary phytic acid/zinc molar ratio as an index of zinc bioavailability to rats and humans. Boil Trace Elem Res. 1989; 19:107-117.
Hurrel RF, Juillert MA, Reddy MB, Lynch SR, Dassenko SA, Cook JD.
Soy protein phytate and iron absorption in humans. Amer J Clinic Nutri. 1992:56, 573-578.
Oladimeji MO, Okafor AA, Akindahunsi AF. Investigation of bioavailability of zinc and calcium from some tropical tubers. Nahrung. 2000; 44:2829-2834.
Bhandari MR, Kawabata J, Kasai T. Assessment of antinutritional and bioavailability of calcium and zinc in wild yam (Dioscorea ssp.) tubers of Nepal. Food Chem. 2004; 85:281-287.
Ellis R, Kelsay JL, Reynolds RD, Morris ER, Moser PB and Frazier CWK. Phytate: Zinc and phytate x calcium: zinc millimolar ratios in self-selected diets of Americans, Asians, Indians and Nepalese. J Amer Diet Assoc. 1987; 87:1044-1047.
Norhaizan ME, Nor Faizadatul Ain AW. Determination of phytate, iron, zinc, calcium contents and their molar ratios in commonly consumed raw and prepared food in Malaysia. Mal J Nutr. 2009; 15(2):213-222.
Ojewumi, W.A. and Sanusi O.J.F. Evaluation of Proximate, Mineral, Anti-nutrients and Phytochemical Constituent of Indigenous Beans (Cajanus cajan, Sphenostylis stenocarpa and Phaseolu lunatus). Trop. J. Nat. Prod. Res. 2020;4(10):838-841.
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Tropical Journal of Natural Product Research (TJNPR)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
