The prospects of African yam bean: past and future importance

Heliyon

Samson A. Oyeyinka¹  Toyosi T. George²  Anthony O. Obilana² 

[1] Corresponding author.;Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology P.O Box 1906 Bellville, 7535, Bellville Campus, Cape Town, South Africa;

关键词: Food science;    Food technology;    Nutrition;    African yam bean;    Fortification;    Enrichment;   

DOI  :  

来源: DOAJ

【 摘 要 】

African yam bean (AYB) is an underutilised legume indigenous to West and East Africa with nutritional content comparable to other commonly consumed legumes. The nutrient density of the crop makes it a viable food crop for ameliorating the challenges of malnutrition faced in many developing countries, via direct consumption or fortification and enrichment of less nutritious staples. This review summarises the current body of knowledge on the use of African yam bean as a viable enrichment and fortification crop. Proximate composition and nutritional quality of foods (breakfast diets, traditional foods, snacks and instant noodles) fortified, enriched and complemented with AYB were discussed. The phytochemical and antioxidant potential of the crop were also discussed. Future studies should focus more on awareness towards the deliberate commercialisation of the crop and elevation of its status into a widely - consumed food in all households across developing countries. Adequate experimental design for optimum quantity to be used in the enrichment and fortification of many staples to improve their acceptance among consumers should be put in place. Phytochemical extracts of the bean are also proposed for use in the development of functional foods to mitigate against many lifestyle diseases.

【 授权许可】

Unknown