@article{(Open Science Index):https://publications.waset.org/pdf/10000757,
	  title     = {Effect of Germination on Proximate, Available Phenol and Flavonoid Content, and Antioxidant Activities of African Yam Bean (Sphenostylis stenocarpa)},
	  author    = {Nneka N. Uchegbu and  Ndidi F. Amulu},
	  country	= {},
	  institution	= {},
	  abstract     = {The work studied the effect of germination on
proximate, phenol and flavonoid content and antioxidant activities
(AOA) of African Yam been (AYB). Germination was done in
controlled dark chamber (100% RH, 28oC). The proximate, phenol
and flavonoid content and antioxidant activities before and after
germination were investigated. The crude protein, moisture, and
crude fiber content of germinated AYB were significantly higher
(P<0.05) than that of ungermianated seed, while the fat, Ash and
carbohydrate content of ungerminated were higher than the
germinated seed. Germination increased the phenol and flavoniod
content by 19.14% and 14.53% respectively. The results of AOA
assay showed that the DPPH, reducing power and FRAP of
germinated AYB seed gave high values: 48.92 ±1.22 μg/ml, 0.75±
0.15μg/ml and 98.60±0.04 μmol/g while that of ungerminated seed
were: 31.33μ/ml, 0.56±1.52μg/ml and 96.11±1.13μmol/g
respectively. Germinated AYB has phytochemicals with potential
AOA for disease prevention.
},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {9},
	  number    = {1},
	  year      = {2015},
	  pages     = {106 - 109},
	  ee        = {https://publications.waset.org/pdf/10000757},
	  url   	= {https://publications.waset.org/vol/97},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 97, 2015},
	}