RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Effects of processing methods on the chemical, anti-nutritional factors and functional properties of African yam bean (Sphenostylis stenocarpa) flour
https://doi.org/10.31248/RJFSN2026.227 | Article Number: 0B5E3D754 | Vol.11 (2) - April 2026
Received Date: 18 February 2026 | Accepted Date: 30 March 2026 | Published Date: 30 April 2026
Authors: Ellen A. Beleya* , Georgina O. Anozie and Patricia E. Mbah
Keywords: flour, African Yam Bean, chemical composition, food processing.
The study assessed the effects of processing methods on the chemical, anti-nutritional factors and functional properties of African yam bean flour. The study was conducted at Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. African yam bean seeds were processed into flour using different methods: cracked and boiled for 60 minutes; sprouted for 72 hours; toasted at 170℃ for 30 minutes; soaked for 12 hours and boiled for 30 minutes. Unprocessed African yam bean flour was used as the control. The chemical, anti-nutritional factors and functional properties of African yam bean flour were evaluated using standard methods of analysis. The results of the chemical composition of the flours revealed that the unprocessed African yam bean flour (UAF) had the highest contents of moisture, fat, crude fibre and amylopectin. Sprouted African yam bean flour (SAF) had the highest contents of ash and crude protein. The soaked and boiled African yam bean flour (SBF) had the highest content of carbohydrate and amylose. The results of anti-nutritional factors showed that there was a significant reduction in the oxalate, alkaloid, phytate and tannin contents of the processed African yam bean flour samples. The results of functional properties of the flour samples revealed that the bulk density, water absorption capacity and oil absorption capacity increased with processing, while the dispersibility reduced with processing. The study revealed that cracking and soaking prior to boiling were more effective in reducing the anti-nutritional factors and improved the ash, crude protein, fibre, amylose and the functional properties of the flour. African yam bean seeds should be subjected to different durations of soaking, boiling and sprouting to assess the best duration for improved nutrient content.
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