Profiling the Mineral Composition and Mycoflora of African Yam Bean (Sphenostylis stenocarpa) (Hochst Ex. A. Rich Harms) Seeds

Bertram Nyekachi Wofu¹, Favour Iyalla², Julia Obaraemi Tariah³

^1-3 Department of Plant Science and Biotechnology, Rivers State University, Nkpolu-Oroworukwo,
Port Harcourt, Rivers State, Nigeria.

Abstract

African yam bean (AYB; Sphenostylis stenocarpa Hochst. Ex A. Rich.) is an underutilized legume indigenous to Africa, which many consider to be of potential value as it can enhance food security, as it offers nutritional and medicinal opportunities due to its chemical composition. However, detailed information regarding its macronutrient composition and associated pathogens remained limited. This study was conducted to analyze and compile the nutrient composition and associated mycoflora of African Yam Bean(AYB) seeds. The seeds were sourced from Mile 3, Port Harcourt. Chemical profiling was done using the method of the Association of Official Analytical Chemists (AOAC), and pathogenic study was done using standard cultural techniques. The proximate analysis of AYB seeds revealed the presence of Moisture (47.16%), Ash (4.14%), Crude Fibre (7.3%), Fat (1.8%), Protein (28.2%) and Carbohydrate (47.16%). The result for mineral composition showed the presence of Calcium (30.73±1.20mg/100g), Phosphorus (0.064±2.05mg/100g), Potassium (53.70±2.48mg/100g) and Iron (0.18±0.01mg/100g). The study also revealed Rhizopus stolonifer and Aspergillus niger as the probable fungal organisms associated with AYB seeds, with each recording a percentage incidence of 50%. The result showed that AYB seeds are a good source of nutrients; however, careful handling is needed as the seeds could be infected by fungal pathogens, thus leading to seed rot and illness when consumed.    

Keywords: African Yam Bean, Sphenostylis stenocarpa, Chemical profile, Mycoflora, Seeds

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