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Effect of heat treatment on the proximate composition, energy values, and levels of some toxicants in African yam bean (Sphenostylis stenocarpa) seed varieties
Abstract
The effects of heat treatments on the proximate composition, energy content, and levels of some antinutritional factors in brown and marble-colored African yam bean (AYB) seed flours were investigated. In raw brown and marble-colored AYB seed flours; moisture content, dry matter, crude protein, crude fat, ash, total carbohydrate and caloric value did not differ significantly at the 5% level. Autoclaving and cooking slightly increased the moisture level. Crude protein, crude fat, and ash contents were decreased by autoclaving and were further decreased by cooking. The decrease was not, however, considerable for the AYB that is not eaten raw and whose full nutritional potential as a legume can be derived only when heat treated, as previous reports have indicated for legume seeds. The levels of the toxicants were generally higher in the raw brown AYB compared to the marble-colored, and were generally reduced by both autoclaving and cooking. In the most commonly available and consumed marble-colored AYB, autoclaving at 121 degrees C, 15 psi for 20 min decreased cyanogenic glycosides by 46%, oxalate by 48.9%, tannin by 15.0%, saponin by 14.8% and trypsin inhibitors by 61.3% while cooking for 3.5 hours in tap water decreased these toxic factors by 66.5%, 70.3%, 72.2%, 48.7%, and 86.0%, respectively. The results indicate that for raw samples, varietal difference did not significantly affect nutrient composition though the toxicants were generally higher in the brown AYB than the marble-colored. Autoclaving decreased both nutrient value and the level of toxicants in the two seed types; values were further reduced by cooking. Of the toxicants, trypsin inhibitor was found to be the most heat-labile and of the heat treatment methods, cooking to tenderness is recommendable.
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“This may therefore imply that autoclaving may have resulted in either an increase in nutrient bioavailability, reduction or the destruction of these proteins and enzyme products resulting in the shorter lag time for E. coli in it.”
From Potential Bacterial Health Risk Posed to Consumers of Fresh Coconut (Cocos nucifera L.) Water (2012) · cites this paper as [15]
In the citing paper
“Although the possible contributions of growth inhibitory antibacterial peptides and other growth limiting substances reported to be present in coconut [3,9,15] cannot be evaluated with the results of this study, it is clear that these would have a minimal contribution in influencing the growth of K. pneumoniae in contaminated coconut water.”
From Potential Bacterial Health Risk Posed to Consumers of Fresh Coconut (Cocos nucifera L.) Water (2012) · cites this paper as [15]
In the citing paper
“Autoclaving has been shown to result in the reduction (in amount) of free amino acids (particularly tyrosine, phenalanine, cyteine, lysine and methionine), crude proteins, sugars and some mineral nutrients (Mg +2 , 4 , Na + , K + , and Ca +2 ) in fruit juices and bacteria growth media [15][16][17].”
From Potential Bacterial Health Risk Posed to Consumers of Fresh Coconut (Cocos nucifera L.) Water (2012) · cites this paper as [15]
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Metadata
- Authors
- Onyeike, E. N., & Omubo-Dede, T. T.
- Affiliations
- University of Port Harcourt (NG)
- Venue
- Plant Foods for Human Nutrition
- Published
- 2002-09
- Volume
- 57
- Issue
- 3-4
- Pages
- 223-231
- ISSN
- 0033-5134 (ISSN-L)
- 0921-9668
- 1573-9104
- OpenAlex
- W2033375498
- Cited by
- 47
- References
- 26
- Citations by year
- 2026: 1 · 2025: 2 · 2024: 3 · 2023: 2 · 2022: 4 · 2021: 4 · 2020: 1 · 2019: 4 · 2018: 1 · 2017: 3 · 2016: 3 · 2015: 4 · 2014: 3 · 2013: 1 · 2012: 3
- FWCI
- 1.14
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Plant Foods for Human Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Cassava research and cyanide
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- African yam bean, Sphenostylis stenocarpa, heat treatment (food and biological processing), autoclaving, cooking, antinutritional factors, cyanogenic glycosides, oxalate, tannins, saponins, trypsin inhibitor, proximate composition, energy content, seed flour, cultivar differences, legume nutrition
- MeSH terms
- alpha-Amylases, Carbohydrates, Cooking, Digestion, Food Analysis, Glycosides, Hot Temperature, Humans, Nutritive Value, Oxalates, Plant Oils, Plant Proteins, Plants, Medicinal, Saponins, Seeds, Time Factors, Trypsin Inhibitors, Sphenostylis, Hydrolyzable Tannins
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- CoChat. (2026). Citation check: Effect of heat treatment on the proximate composition, energy values, and levels of some toxicants in African yam bean (Sphenostylis stenocarpa) seed varieties. https://app.cochat.ai/papers/10.1023/a:1021833516234
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- Onyeike, E. N., & Omubo-Dede, T. T. (2002). Effect of heat treatment on the proximate composition, energy values, and levels of some toxicants in African yam bean (Sphenostylis stenocarpa) seed varieties. Plant Foods for Human Nutrition. https://doi.org/10.1023/a%3A1021833516234
