Evaluation of the mechanical properties of the seeds of twenty-five accessions of African yam bean (Sphenostylis stenocarpa)

Abstract This research assessed the mechanical characteristics of the seeds of 25 African yam bean ( Sphenostylis stenocarpa ) accessions to determine how these properties could influence the crop production operations (pre-harvest), mechanical processing and post-harvest handling. The experiment design was completely randomized. Substantial structural variation was evident in the mechanical parameters, which included seed length, breadth, and thickness, ranging from 7.589-9.822mm, 5.944-7.422mm, and 4.922 to 7.039 mm, respectively, as well as the bio-yield and rupture forces, which varied from 145.83-404.17N and 151.24-1131.94N. Compressive strength and deformation at rupture, which measure mechanical resistance, ranged from 0.0070 to 0.0364MPa and 0.0016 to 3.7917mm, respectively. Energy absorbed at rupture varied widely (0.4337-3.1281mJ), with some accessions, such as TSs 95 and TSs 111, showing outstanding mechanical resiliency, indicating tough seed coat quality and a reduced vulnerability to damage during mechanical handling. Values of friction coefficients for different accessions varied from 0.1090 (glass-Adikpo) to 0.2471 (metal-TSS79), suggesting that surface contact in food machinery design is influenced by AYB accession and variety. These outcomes highlight the importance of genetic variation in seed mechanical attributes, which is crucial for breeding, equipment development, and preservation.