Effect of Germination on Proximate, Available Phenol and Flavonoid Content, and Antioxidant Activities of African Yam Bean (Sphenostylis stenocarpa)

Abstract

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 ±1.22mg /ml,0.75± 0.15mg /ml and 98.60±0.04 µmol/g while that of ungerminated seed were: 31.33µ/ml, 0.56±1.52mg/ml and 96.11±1.13µmol/g respectively. Germinated AYB has phytochemicals with potential AOA for disease prevention.