Evaluation of Nutritional and Antinutritional Properties of African Yam Bean (Sphenostylis stenocarpa (Hochst ex. A. Rich.) Harms.) Seeds

Table 2

Proximate composition (mean ± standard deviation) of processed flour.

Accession	MC (%)	ASH (%)	FAT (%)	CP (%)	CF (%)	CHO (%)
TSs1	5.66 ± 0.21	3.71 ± 0.01	2.38 ± 0.17	24.52 ± 0.25	5.55 ± 0.00	58.27 ± 0.00
TSs101	8.69 ± 0.16	3.84 ± 0.06	1.40 ± 0.18	23.94 ± 0.06	5.66 ± 0.09	56.48 ± 0.24
TSs104	9.04 ± 0.23	3.35 ± 0.00	1.42 ± 0.10	25.08 ± 0.09	5.13 ± 0.36	55.99 ± 0.13
TSs109	9.60 ± 0.36	3.37 ± 0.02	1.16 ± 0.08	23.32 ± 0.64	10.16 ± 0.59	52.41 ± 0.98
TSs11	5.24 ± 0.05	3.70 ± 0.00	0.83 ± 0.09	22.79 ± 0.81	8.13 ± 1.13	59.32 ± 1.98
TSs16	8.22 ± 0.38	3.70 ± 0.01	1.24 ± 0.06	23.78 ± 0.34	5.60 ± 0.01	57.47 ± 0.01
TSs23	8.32 ± 0.01	3.70 ± 0.01	1.24 ± 0.16	21.30 ± 0.08	5.69 ± 0.01	59.77 ± 0.23
TSs24	7.78 ± 0.32	3.67 ± 0.01	0.92 ± 0.38	21.37 ± 0.28	5.04 ± 0.34	61.23 ± 0.70
TSs27	8.30 ± 0.44	3.30 ± 0.04	1.58 ± 0.17	22.99 ± 0.24	6.07 ± 0.76	57.77 ± 0.35
TSs3	5.61 ± 0.16	3.63 ± 0.11	2.08 ± 0.15	23.66 ± 0.32	SNE	SNE
TSs30	8.49 ± 0.19	3.32 ± 0.03	1.56 ± 0.08	22.02 ± 0.07	5.57 ± 0.62	59.05 ± 0.30
TSs33	8.12 ± 0.20	3.67 ± 0.02	1.11 ± 0.45	23.69 ± 0.86	5.67 ± 0.15	57.76 ± 0.35
TSs38	9.40 ± 0.51	3.42 ± 0.01	1.34 ± 0.09	22.50 ± 0.29	8.33 ± 0.45	55.03 ± 0.77
TSs4	5.39 ± 0.10	3.37 ± 0.03	1.83 ± 0.37	24.31 ± 0.28	4.97 ± 0.26	60.14 ± 0.22
TSs44	8.75 ± 0.00	3.51 ± 0.03	1.60 ± 0.32	22.62 ± 0.15	6.01 ± 0.67	58.31 ± 0.00
TSs61	8.22 ± 0.02	3.82 ± 0.01	1.65 ± 0.26	22.78 ± 1.07	4.66 ± 0.30	58.89 ± 1.15
TSs66	8.49 ± 0.04	3.53 ± 0.05	1.46 ± 0.01	20.79 ± 0.06	5.52 ± 0.08	60.22 ± 0.23
TSs67	8.30 ± 0.15	3.94 ± 0.18	0.49 ± 0.25	24.24 ± 0.32	5.44 ± 0.63	57.62 ± 0.39
TSs68	8.79 ± 0.14	3.83 ± 0.04	0.37 ± 0.18	20.50 ± 0.37	5.67 ± 0.05	60.85 ± 0.04
TSs76	8.65 ± 0.20	3.60 ± 0.04	0.39 ± 0.01	24.82 ± 0.18	5.24 ± 0.01	57.31 ± 0.32
TSs77	8.19 ± 0.28	3.20 ± 0.01	1.65 ± 0.09	22.37 ± 0.33	20.86 ± 1.79	43.74 ± 1.91
TSs81	8.75 ± 0.18	3.71 ± 0.02	1.54 ± 0.16	23.97 ± 0.11	5.91 ± 0.08	56.14 ± 0.40
TSs82	8.72 ± 0.25	3.43 ± 0.05	1.51 ± 0.01	23.97 ± 0.11	5.55 ± 0.11	56.84 ± 0.19
TSs9	4.84 ± 0.03	3.32 ± 0.00	1.16 ± 0.24	22.96 ± 0.28	4.79 ± 0.24	62.93 ± 0.25
TSs98	8.39 ± 0.01	3.47 ± 0.03	1.06 ± 0.33	22.37 ± 0.41	4.59 ± 0.91	60.13 ± 0.78
LSD	0.09	0.10	0.45	0.86	0.25	0.32
F values	65.57	33.6	9.87	17.29	58.92	46.41

F values represent one-way ANOVA, degrees of freedom (df) = 24. , MC = moisture content; CP = crude protein; CF = crude fiber; CHO = carbohydrate, STD = standard deviation, TSs = tropical Sphenostylis stenocarpa; SNE = sample not enough. Phytate (mg/100 g), % tannin.