Total Views: 279
Direct Research Journals
Vol.4 (7), pp. 169-172, July 2016
ISSN: 2354-4147

Nitrogen Content and Effect of Different Nitrogen Rates and Lime on the Growth and Yield of African Yam Bean (Stephenpstylis stenocarpa) in Makurdi, Nigeria
Article Number: DRJA73662179

Original Research Article

Moses Ogbaji

Department of Crop Production, University of Agriculture, Makurdi, Nigeria.


date Received: April 11, 2016     date Accepted: June 3, 2016     date Published: June 18, 2016


Food security and sustainability is a serious challenge in Africa. Legumes are the main source of protein since most people cannot afford animal protein. Many indigenous legumes of Africa with potentials to ameliorate nutritional food securities are presently neglected and underutilized. African yam bean (Spenostylis stenocerpa) (AYB) is one of such crop with tremendous nutritional value with poor awareness especially its nutritive value, the precise knowledge of factors affecting its growth and yield particularly the use of nitrogen fertilizers. The nutritive value of AYB including nitrogen content was therefore compared with cowpea (Vigna unguiculta (L.) Walp) in the laboratory using the methods of AOAC (1995). Kjeldehl method was used to determine the nitrogen content. Secondly, a field experiment using Randomized Complete Block Design (RCBD) was carried out in 2014 to test the growth and yield response of five varieties of AYB to different nitrogen and lime rates. Results of the study indicated that AYB was as nutritious as cowpea when all the nutrients including nitrogen in percentages were compared. AYB gave a nitrogen content of 0.096% compared with that of cowpea (0.093%). Similarly, 90 kg N /ha combined with 90 kg lime /ha better enhanced the growth and yield of different AYB varieties better than all other treatment combinations. The interactive effects between fertilizers and the different accessions of AYB were also significant as far as growth and yield of the crop were concerned. Favorable intensified research findings to encourage the production, wide consumption and general acceptability of AYB are hereby strongly advocated.

Keywords: African Yam Bean, Nitrogen, Growth, Nutrition, Rates and Yield.



Adewale D, Dumet D (2011). Descriptors for African yam bean, Sphenostylis stenocarpa (Hoschst ex. A. Rich.) Harms (online) Available:
Adewale BD (2011). Genetic diversity, stability and reproductive biology of African yam bean, Sphenostylis stenocarpa (Hoschst ex. A. Rich.) Harms. PhD Thesis, University of Agriculture, Abeokuta, Nigeria. pp.203.
Allen ON, Allen EK (1981). The leguminous. a source of book of characterization, uses and nodulation. London, Macmillan Publishers Ltd. pp 420-422.
Alozie YE, Udofia US, Lawal O, Ani IF (2009). Nutrient composition and sensory properties of cake made from wheat and African yam bean flour blends. J. Food Technol. 7:115-118.
Ameh GI (2007). Proximate and mineral composition of seed and tuber of African yam bean, sphenostylisstenocarpa(Hoechst. ex. a. rich.) Harms. ASSET Series. B, 6:1-10.
Babatola IA (2006) Effects of NPK 15:15:15 fertilizer on the performance and storage life of okra (Albemuschus esculentus). Proceedings of the Horticultural Society of Nigeria Conference, Pp.125-128.
Klu GYP, Amoatey HM, Bansa D, Kumaga FK (2001). Cultivation and uses of African yam bean (sphenostylis stenocarpa) in the volta region of Ghana. The Journal of food technology in Africa, 6:74-77.
Okpara DA, Omaliko CPE (1995). Effects of Staking, nitrogen and Phosphorus fertilizer rates on yield and yield components of African yam bean (Sphenostylisstenocarpa).Ghana Journal of Agricultural Science, 28:23-28.
Omitogun OG, Jackai LEN, Thottappilly G (1999). Isolation of insecticidal lectin-enrich extracts from African yam bean (Sphenostylisstenocarpa) and other legume species. Entomologia Experimentaliset Applicata, 90, 301-311.
Saxon EC (1981). Tuberous legumes: preliminary evaluation of tropical Australian and introduced species as fuel crops. Economy Botany,35:163-173.




Crop Physiology,Chinese Academy of Agricultural Sciences, Beijing, China.
Prof. Adel Shatta
Food Technology Department,Faculty of Agriculture,Suez Canal University
Ismailia, 41522,Egypt.