Evaluation of 93 Accessions of African Yam Bean (Sphenostylis stenocarpa) Grown in Ethiopia for Physical, Nutritional, Antinutritional, and Cooking Properties
Table 5
Textural and chemical profiling of 50 AYB accessions.
Accession
CF (N)
CT (sec)
CKT (min)
TA (mg/g)
PH (%)
OX (%)
Accession
CF (N)
CT (Sec)
CKT (Min)
TA (Mg/g)
PH (%)
OX (%)
TSs-334
105.53
0.35
168.00
9.62
5.84
0.29
TSs-26
222.12
0.77
139.50
2.61
5.34
0.58
TSs-47
177.95
0.81
142.50
0.61
5.39
0.70
TSs-1A
199.34
1.82
142.50
5.44
6.20
0.51
TSs-137
211.69
0.71
184.50
8.04
0.28
0.41
TSs-33
164.49
0.53
186.00
2.77
5.73
0.65
TSs-3
145.67
1.53
145.50
3.64
7.01
0.58
TSs-38
267.52
0.74
168.00
3.42
5.48
0.58
TSs-55
183.64
0.59
145.50
3.05
5.36
0.21
TSs-82
179.77
1.42
187.50
3.17
6.17
0.21
TSs-352
170.91
1.61
166.50
7.63
4.97
0.70
TSs-417
167.98
0.58
187.50
9.12
5.94
0.61
TSs-138B
239.41
2.44
199.50
6.78
5.88
0.45
TSs-371
216.05
0.61
189.00
8.12
5.26
0.64
TSs-82A
91.57
0.40
127.50
3.93
4.95
0.26
40A
180.63
0.98
139.50
2.13
5.77
0.40
TSs-378
278.05
0.75
147.00
6.16
6.05
0.41
TSs-84
114.08
0.92
189.00
3.49
4.99
0.53
TSs-423
50.05
1.03
139.50
4.96
5.25
0.60
TSs-83
160.84
0.58
139.50
4.16
3.30
0.31
TSs-62B
188.90
5.57
168.00
4.52
4.71
0.30
TSs-68
241.63
1.80
166.50
4.50
5.93
0.30
TSs-430
216.34
0.71
184.50
4.26
5.27
0.49
TSs-30
215.99
2.00
150.00
5.65
3.87
0.64
TSs-224
257.21
1.11
185.10
7.97
5.93
0.37
151B
134.11
1.35
151.50
7.19
5.86
0.36
TSs-311
221.58
0.60
184.50
5.20
5.55
0.35
TSs-148
242.59
0.68
190.50
4.11
4.43
0.38
TSs-109
220.79
1.16
166.50
3.71
5.11
0.58
TSs-63A
208.61
1.06
169.50
4.18
4.10
0.46
TSs-378
278.05
0.75
147.00
6.16
6.05
0.41
TSs-48
151.23
0.87
196.50
2.66
6.04
0.57
TSs-1
259.46
0.72
139.50
4.73
4.96
0.37
TSs-51
188.68
0.72
142.50
2.89
4.82
0.33
TSs-67
101.69
0.49
165.30
4.44
6.45
0.62
TSs-60
193.66
1.15
139.50
3.26
5.53
0.33
TSs-112
156.02
1.39
190.50
5.03
5.45
0.47
TSs-22A
100.81
0.38
148.50
4.04
3.48
0.33
TSs-11
204.39
1.40
138.00
4.38
6.02
0.59
TSs-9
149.76
1.02
141.30
3.04
4.10
0.40
TSs-326
156.18
0.51
150.00
4.77
5.00
0.29
TSs-95
276.30
0.81
142.50
5.76
4.64
0.36
TSs-133
129.55
3.45
168.00
5.76
5.17
0.60
TSs-44C
95.83
0.75
141.00
2.65
5.12
0.38
TSs-152
151.66
0.93
184.50
7.23
4.76
0.58
TSs-81
155.28
1.08
186.00
3.45
4.14
0.34
TSs-153
132.24
1.99
139.50
6.08
6.06
0.52
TSs-121
275.19
0.81
151.50
6.10
5.15
0.41
3A
90.64
1.24
139.50
1.89
5.13
0.345
TSs-266
258.75
2.09
190.50
4.26
5.69
0.31
CF, compression force; CT, compression time; CKT, cooking time; TA, tannin; PH, phytate; OX, oxalate. All values are means of two determinations.
