Year: 2024 | Month: May | Volume: 14 | Issue: 5 | Pages: 168-175
DOI: https://doi.org/10.52403/ijhsr.20240519
Proximate Composition and Vitamins Profile of African Yam Bean Flour Used as Meals in Akwa Ibom State, Nigeria
Udo, M. E1, Opara, D. C2, Ibokette, M. E3, Archibong, D. E.4
1Department of home Economics, University of Uyo, Nigeria
2Department of human nutrition and dietetics, University of Uyo, Nigeria
3Department of home Economics, University of Uyo, Nigeria
4Department of Zoology, University of Uyo, Nigeria
Corresponding Author: Udo, Mfoniso E.
ABSTRACT
This work was aimed at analyzing and compiling the proximate composition and Vitamin profile of African Yam Bean (AYB) flour used as meals in Akwa Ibom State Nigeria. African yam bean just like other protein-rich foods has been used as ingredient in the preparation of traditional dishes. However, detailed information regarding its macronutrient composition and Vitamin profile remained limited. The analysis was done using the method of Association of official Analytical chemist (AOAC, 2005). The vitamin contents were determined by the following methods: Thiamin (vitamin B1), Riboflavin (Vitamin B2) and Pyridoxine (Vitamin B9) contents were determined following the method of Wiryawan and Dinge. Ascorbic acid (Vitamin C) contents were determined by the 2,6, dichlorophenol dye method using metaphosphoric acid as the extracting solution following the AOAC, 1990 method. The result from the nutritional profiles of AYB reveals that it can be used as a very good source of nutrients that can be used in the formulation of therapeutic diets, food fortification and also in food industries.
Key words: African Yam beans, Proximate composition, Vitamins profile, food formulation. Fortification.