%0 Journal Article
%T Proximate, Antinutrients and Mineral Composition of Raw and Processed (Boiled and Roasted) Sphenostylis stenocarpa Seeds from Southern Kaduna, Northwest Nigeria
%A Uche Samuel Ndidi
%A Charity Unekwuojo Ndidi
%A Abbas Olagunju
%A Aliyu Muhammad
%A Francis Graham Billy
%A Oche Okpe
%J ISRN Nutrition
%D 2014
%R 10.1155/2014/280837
%X This research was aimed at evaluating the proximate composition, level of anti-nutrients, and the mineral composition of raw and processed Sphenostylis stenocarpa seeds and at examining the effect of processing on the parameters. From the proximate composition analysis, the ash content showed no significant difference ( ) between the processed and unprocessed (raw) samples. However, there was significant difference ( ) in the levels of moisture, crude lipid, nitrogen-free extract, gross energy, true protein, and crude fiber between the processed and unprocessed S. stenocarpa. Analyses of the antinutrient composition show that the processed S. stenocarpa registered significant reduction in levels of hydrogen cyanide, trypsin inhibitor, phytate, oxalate, and tannins compared to the unprocessed. Evaluation of the mineral composition showed that the level of sodium, calcium, and potassium was high in both the processed and unprocessed sample (150¨C400£¿mg/100£¿g). However, the level of iron, copper, zinc, and magnesium was low in both processed and unprocessed samples (2¨C45£¿mg/100£¿g). The correlation analysis showed that tannins and oxalate affected the levels of ash and nitrogen-free extract of processed and unprocessed seeds. These results suggest that the consumption of S. stenocarpa will go a long way in reducing the level of malnutrition in northern Nigeria. 1. Introduction Legumes are staple foods for many people in different parts of the world. The seeds have an average of twice as much protein as cereals by percentage and usually contain more balanced profile of essential amino acids [1]. They range from the highly utilized legumes such as soybean, groundnut, and cowpea to the lesser known ones like Sphenostylis stenocarpa, Mucuna cochinchinensis, and Mucuna flagellipes. African Yam Bean (AYB), Sphenostylis stenocarpa, is a grain legume cultivated in Central African Republic, Zaire, East Africa, and Ethiopia for its tubers and in the southeastern Nigeria for its edible seeds [2]. It is believed to be one of the most important tuberous legumes in Africa [2]. The seed grains and tubers are the two major organs of immense economic importance as food for Africans. However, there are cultural and regional preferences. In West Africa, the seeds are preferred to the tubers but tubers are relished in East and Central Africa [3]. In Southeastern Nigeria, the seeds are roasted and eaten with kernel seed. In addition, the seeds are also eaten as porridge when prepared with yam. It has been discovered that the plant is also found in some parts of Southern Kaduna,
%U http://www.hindawi.com/journals/isrn.nutrition/2014/280837/