Fatty acid composition of six varieties of dehulled African yam bean (Sphenostylis stenocarpa) flour

• Published in: International journal of food sciences and nutrition Vol. 50; no. 5; p. 357
• Main Authors: Adeyeye, E I, Oshodi, A A, Ipinmoroti, K O
• Format: Journal Article
• Language: English
• Published: England 01-09-1999
• Subjects: Flour - analysis; Liliaceae - chemistry; Liliaceae - classification; Linoleic Acid - analysis; Linolenic Acids - analysis; Palmitic Acid - analysis; Seeds - chemistry; Stearic Acids - analysis
• ISSN: 0963-7486
• DOI: 10.1080/096374899101094

The proximate and fatty acids compositions of dehulled African yam bean (Sphenostylis stenocarpa, Hochst ex A. Rich. Harms) flour were reported. The crude protein values ranged from 20.18 +/- 0.02 to 25.78 +/- 0.05 g/100 g; the ether extract values ranged from 1.93 +/- 0.05 to 10.18 +/- 0.04 g/100 g; crude fibre values ranged from 1.61 +/- 0.02 to 2.38 +/- 0.00 g/100 g; total ash ranged from 2.06 +/- 0.03 to 2.36 +/- 0.05 g/100 g and carbohydrate values ranged from 58.46 +/- 0.04 to 63.34 +/- 0.05 g/100 g. The values of the moisture content ranged from 3.20 +/- 0.03 to 7.10 +/- 0.02 g/100 g. Significant differences were found (P < 0.05) among the samples in the proximate compositions. The most concentrated fatty acids were palmitic acid (18.18 to 19.78%) < linoleic acid (28.33 to 35.16%) < stearic acid (29.01 to 36.71%). Caprylic, capric, lauric, myristic, palmitoleic, oleic, eicosenoic and erucic acids were present in small quantities with none of them recording up to 2.00% in any of the samples. However, the values of alpha-linolenic acid ranged from 2.01 to 2.96%. Significant differences were observed in the fatty acid compositions among the African yam bean dehulled seed cultivars.