Nutrient and antinutrient constituents in seeds of Sphenostylis stenocarpa (Hochst. Ex A. Rich.) Harms

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Morpho-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....

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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...

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Sphenostylis stenocarpa (ex. A. Rich.) Harms., a Fading Genetic Resource in a Changing Climate: Prerequisite for Conservation and Sustainability

The southeastern part of Nigeria is one of the major hotspots of useful plant genetic resources. These endemic species are associated with a rich indigenous knowledge and cultural diversity in relation to their use and conservation. Sphenostylis stenocarpa (ex. A. Rich.) Harms., (African Yam Bean (AYB)), is one such crop within the family of Fabaceae. Its nutritional and eco-friendly characteri...

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Morphological 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...

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Sensory 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 ...

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ژورنال

عنوان ژورنال: African Journal of Plant Science

سال: 2019

ISSN: 1996-0824

DOI: 10.5897/ajps2019.1763