Proximate and Phytochemical Composition of African Yam Bean (Sphenostylis Stenocarpa) And Its Effect on the Lipid Profile of Hypercholesterolemia Rats

ABSTRACT The study examined the proximate and phytochemical (saponins, tannins, phytate and flavonoid) composition of roasted cream coloured African yam bean (AYB) flour and the lipid profile of hypercholesterolemic rats fed diets supplemented with African yam bean. Different diets were formulated using the AYB flour. Group 1 consisted of the normal control rats (untreated rats), group 2 consisted of the hypercholesterolemic group of rats that were untreated. Groups 3-6 consisted of rats fed rat chow with 5%, 10%, 15% and 20% AYB flour supplementation, respectively. Proximate analysis was done using AOAC methods. Phytochemical and biochemical analyses were done in duplicates using standard methods. The proximate analysis showed that AYB flour contain 4.94% moisture, 27.66% protein, 4.29% fat, 3.66% ash, 9.57% crude fibre and 49.88% carbohydrate. The phytochemical analysis showed 0.77mg/100g saponins, 42.07mg/100g tannins, 9.08mg/100g phytate and 1.01mg/100g flavonoid. Total cholesterol level for the different supplementation groups showed significant decrease (p