Evaluation of Nutritional and Antinutritional Properties of African Yam Bean (Sphenostylis stenocarpa (Hochst ex. A. Rich.) Harms.) Seeds
نویسندگان
چکیده
منابع مشابه
Morphological intraspecific variabilities in African yam bean (AYB) (Sphenostylis stenocarpa Ex. A. Rich) Harms
Intraspecific variabilities in 25 IITA accessions of African yam bean (AYB) (Sphenostylis stenocarpa Ex. A. Rich.) Harms were assessed through characterization of 36 morphological characters. The intraspecific variabilities among the accessions were evaluated by the following statistical analysis tools: Analysis of Variance (ANOVA), principal component and cluster analysis (Semi partial Rsquare...
متن کاملMorpho-physical and Nutritional Characterization of Seeds and Tubers of Sphenostylis stenocarpa (hochst ex a. Rich.) Harms
Comparative study of the morpho-physical characteristics of two varieties of seeds of Sphenostylis stenocarpa and the evaluation of the nutritional potential of seeds and tubers revealed significant differences in seed density and color. Black seeds are less bulky and denser (1.5 g/mm3) than brown seeds (1.2 g/mm3). Seeds are richer in protein (23% and 27%) and fat (2%) than tubers (8-10 and 0....
متن کاملMorphological intraspecific variabilities in African yam bean ( AYB ) ( Sphenostylis stenocarpa Ex . A . Rich )
Intraspecific variabilities in 25 IITA accessions of African yam bean (AYB) (Sphenostylis stenocarpa Ex. A. Rich.) Harms were assessed through characterization of 36 morphological characters. The intraspecific variabilities among the accessions were evaluated by the following statistical analysis tools: Analysis of Variance (ANOVA), principal component and cluster analysis (Semi partial Rsquare...
متن کاملSensory Evaluation of Dawa Dawa Produced By the Traditional Fermentation of African Yam Bean (Sphenostylis Stenocarpa Harms) Seeds
Dawa dawa condiment was produced by traditional fermentation of African yam bean and soybean seeds. Processed substrates were incubated for 72 hr at room temperature in earthen pots lined with washed fresh banana leaves. Samples of African yam bean dawa dawa (AYBD) were comparatively evaluated with African locust bean dawa dawa (ALBD) sample and two types of soybean dawa dawa samples that were ...
متن کاملSensory Evaluation of Dawa Dawa Produced By the Traditional Fermentation of African Yam Bean (Sphenostylis Stenocarpa Harms) Seeds
Journal of Applied Sciences & Environmental Management, Vol. 5, No. 1, June, 2001, pp. 85-91 Sensory Evaluation of Dawa Dawa Produced By the Traditional Fermentation of African Yam Bean (Sphenostylis Stenocarpa Harms) Seeds *Wokoma E. C.; Aziagba, G. C. Department of Microbiology, University of Port Harcourt, P. M. B. 5323, Port Harcourt, Nigeria * *Corresponding author Code Number: ja01015 ABS...
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ژورنال
عنوان ژورنال: Journal of Food Quality
سال: 2020
ISSN: 0146-9428,1745-4557
DOI: 10.1155/2020/6569420