Sphenostylis stenocarpa
(Redirected from African yam bean)
| Sphenostylis stenocarpa | |
|---|---|
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Subfamily: | Faboideae |
| Genus: | Sphenostylis |
| Species: | S. stenocarpa |
| Binomial name | |
| Sphenostylis stenocarpa (Hochst. ex A.Rich.) Harms | |
Sphenostylis stenocarpa, the African yam bean, is a species of plant in the family Fabaceae which is native to Africa.[1][2] It is an important source of food in many parts of Africa.[3][4][5] The tubers are fried, boiled or roasted, and are higher than the seeds in protein.[6]
References
[edit]- ↑ Feedipedia
- ↑ Useful Tropical Plants
- ↑ Klu, GYP; Amoatey, HM; Bansa, D; Kumaga, FK (2001). "Cultivation and use of African yam bean (Sphenostylis stenocarpa) in the Volta Region of Ghana". The Journal of Food Technology in Africa. 6 (3): 74–77. doi:10.4314/jfta.v6i3.19292. hdl:1807/2961.
- ↑ Oshodi, AA; Ipinmoroti, KO; Adeyeye, EI; Hall, GM (1995). "Amino and fatty acids composition of African yam bean (Sphenostylis stenocarpa) flour". Food Chemistry. 53 (1): 1–6. doi:10.1016/0308-8146(95)95778-5.
- ↑ Azeke, M; et al. (2005). "Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentation". Journal of the Science of Food and Agriculture. 85 (6): 963–970. Bibcode:2005JSFA...85..963A. doi:10.1002/jsfa.2052.
- ↑ Sanderson, Helen (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 65. ISBN 0415927463.
External links
[edit]
Media related to Sphenostylis stenocarpa at Wikimedia Commons
Data related to Sphenostylis stenocarpa at Wikispecies
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