Influence of heat processing of African yam bean seed (Sphenostylis stenocarpa) flour on the growth and organ weights of rats

The influence of heat processing of African yam bean seed flour on the growth and organ weights of rats was studied. Body weight change, feed utilization and feed conversion ratio were improved by heat processing. All rats significantly (p0.05) gained weight except those fed raw African yam bean and basal diets (diets 3 and 1 respectively). Raw African yam bean diet decreased the growth of rats and had negative effect on the organ weights especially the pancreas which was enlarged. The results indicate that heat processing improved the growth of rats and organ weights due to heat inactivation of toxic factors especially trypsin inhibitors.     

Effect of processing on flatus producing oligosaccharides in cowpea (Vigna unguiculata) and the tropical African yam bean (Sphenostylis stenocarpa)

The effect of dehulling, soaking and soaking/cooking on sucrose, raffinose and stachyose in mature dry seeds of nine varieties of cowpea (Vigna unguiculata) and one variety of tropical African yam bean (Sphenostylis stenocarpa) were investigated. The results showed a progressive decrease in sucrose, raffinose, and stachyose contents. Soaking for 12 hours and cooking for 30 min eliminated most of the sucrose, raffinose and stachyose. The sugar contents in whole raw cowpea were sucrose 0.73–4.58%, raffinose 0.71–6.86% and stachyose 2.38–3.87%, and for tropical African yam bean sucrose 4.08%, raffinose 1.08% and stachyose 4.14% while the seeds soaked for 12 hours and cooked for 30 min had for cowpea sucrose 0.03–0.81%, raffinose 0.04–0.20% and stachyose 0.12–0.72%, and tropical African yam bean sucrose 0.70%, raffinose 0.40% and stachyose 0.41%.