Physicochemical, nutritional, and sensory properties of chips produced from germinated African yam bean (Sphenostylis stenocarpa)

Abstract There is a growing interest in the use of low-cost and adoptable technologies in the development of nutritious healthy snacks. The physicochemical, nutritional, and antioxidant properties of germinated (24–72 h) African yam bean (AYB) flour, and the prepared chips were determined. Germination significantly increased the ash (2.86–3.52 g/100 g), protein (21.60–24.58 g/100 g), essential amino acids in adequate quantity, in vitro protein digestibility, IVPD, (73.67–88.90%). calcium, magnesium, iron (3.04–5.70 mg/100 g), phosphorus, zinc (3.77–4.63 mg/100 g), total phenolic content (TPC), and antioxidant activities. There was a reduction in phytic acid and trypsin inhibitor activity, by 10.31–33.59 and 13.58–36.09%, respectively, as germination progressed. The 72 h germinated AYB chips (GCS) contained higher protein (24.52 g/100 g) with adequate quantity of essential amino acids, IVPD (89.50%), minerals, TPC, antioxidant activities, and low residual antinutrients compared to the non-germinated AYB chips (NGC). The texture (hardness) of GCS (4.10 N) was significantly higher than NGC. Also, GCS had better colour and sensory attributes compared to NGC. Germination improved the physicochemical, nutritional, and antioxidant properties of AYB and the resultant chips.