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<p>African yam bean (AYB) and Velvet bean (VB) are protein-rich, but remain underutilized due to limited information on their protein quality and food safety. This study evaluated and compared the protein quality and biochemical responses of AYB and VB, with soy protein (SB). Male rats were fed isonitrogenous and isocaloric diets formulated with AYB, VB and SB flours, for 28 days. The growth performance, protein quality indices, hematological, lipid profile, liver function biomarkers, antioxidant, and histopathological parameters were assessed. AYB-fed rats showed higher body weight gain (17.5&#xa0;g) and protein efficiency ratio (1.84) than VB (12.8&#xa0;g; 0.93), lower than SB (23&#xa0;g, 2.12; <i>P</i> &lt; 0.05). True protein digestibility of AYB (86.9%), closely matched SB (90.12%), but lower in VB (83.1%). However, VB recorded higher biological value (93.3%) and PDCAAS (0.53) than AYB (79.7%, 0.49). Biochemical evaluation revealed AYB enhanced hemoglobin (12.79–13.83&#xa0;g/dL), PCV (34.0–37.0%), and RBC (5.42–5.88 × 10³/mm³) similar with SB, whereas VB caused significant reduction in these parameters, compared with the basal diet (without protein). However, VB significantly reduced total cholesterol (66.26–45.06&#xa0;mg/dL), triglycerides (52.36–35.70&#xa0;mg/dl), and LDL-C (45.55–36.71&#xa0;mg/dL; <i>P</i> &lt; 0.05), whereas AYB markedly increased HDL-C (10.23–16.86&#xa0;mg/dL). Antioxidant indices revealed increased SOD (33.29-122.29 IU/g) and catalase (19.35-190.47 U/g) in AYB, while VB significantly reduced MDA levels (70.67–49.89 ng/g). AYB increased the serum AST/ALT ratio (2.19–3.40 IU/L), whereas VB reduced it (2.19–1.67 IU/L), compared to basal diet. Histopathological examination of liver tissues revealed no significant structural alterations across all groups. Overall, both plant sources showed good protein quality, but AYB demonstrated superior nutritional and biochemical outcomes, comparable to soy protein. Additional pretreatment may further reduce toxicity and improve the suitability of both plant sources for sustainable food applications.</p>

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In vivo protein quality, biochemical and histopathological responses of velvet bean (Mucuna pruriens) and African yam bean (Sphenostylis stenocarpa) proteins

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年3月10日

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  • Chiemeziem Adanma Obike,
  • Paul Ndubuisi Anyiam,
  • Chinedum U. Emelike,
  • Emmanuel Nnaemeka Uhuo,
  • Precious N. Anyadiegwu

摘要

African yam bean (AYB) and Velvet bean (VB) are protein-rich, but remain underutilized due to limited information on their protein quality and food safety. This study evaluated and compared the protein quality and biochemical responses of AYB and VB, with soy protein (SB). Male rats were fed isonitrogenous and isocaloric diets formulated with AYB, VB and SB flours, for 28 days. The growth performance, protein quality indices, hematological, lipid profile, liver function biomarkers, antioxidant, and histopathological parameters were assessed. AYB-fed rats showed higher body weight gain (17.5 g) and protein efficiency ratio (1.84) than VB (12.8 g; 0.93), lower than SB (23 g, 2.12; P < 0.05). True protein digestibility of AYB (86.9%), closely matched SB (90.12%), but lower in VB (83.1%). However, VB recorded higher biological value (93.3%) and PDCAAS (0.53) than AYB (79.7%, 0.49). Biochemical evaluation revealed AYB enhanced hemoglobin (12.79–13.83 g/dL), PCV (34.0–37.0%), and RBC (5.42–5.88 × 10³/mm³) similar with SB, whereas VB caused significant reduction in these parameters, compared with the basal diet (without protein). However, VB significantly reduced total cholesterol (66.26–45.06 mg/dL), triglycerides (52.36–35.70 mg/dl), and LDL-C (45.55–36.71 mg/dL; P < 0.05), whereas AYB markedly increased HDL-C (10.23–16.86 mg/dL). Antioxidant indices revealed increased SOD (33.29-122.29 IU/g) and catalase (19.35-190.47 U/g) in AYB, while VB significantly reduced MDA levels (70.67–49.89 ng/g). AYB increased the serum AST/ALT ratio (2.19–3.40 IU/L), whereas VB reduced it (2.19–1.67 IU/L), compared to basal diet. Histopathological examination of liver tissues revealed no significant structural alterations across all groups. Overall, both plant sources showed good protein quality, but AYB demonstrated superior nutritional and biochemical outcomes, comparable to soy protein. Additional pretreatment may further reduce toxicity and improve the suitability of both plant sources for sustainable food applications.