WASET

	%0 Journal Article
	%A Nneka N. Uchegbu and  Ndidi F. Amulu
	%D 2015
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 97, 2015
	%T Effect of Germination on Proximate, Available Phenol and Flavonoid Content, and Antioxidant Activities of African Yam Bean (Sphenostylis stenocarpa)
	%U https://publications.waset.org/pdf/10000757
	%V 97
	%X 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&lt;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 &plusmn;1.22 &mu;g/ml, 0.75&plusmn;
0.15&mu;g/ml and 98.60&plusmn;0.04 &mu;mol/g while that of ungerminated seed
were: 31.33&mu;/ml, 0.56&plusmn;1.52&mu;g/ml and 96.11&plusmn;1.13&mu;mol/g
respectively. Germinated AYB has phytochemicals with potential
AOA for disease prevention.

	%P 106 - 109