_____________________________________________________________________________________________________ *Corresponding author: E-mail: inyang.ufot@yahoo.com; Asian Journal of Biotechnology and Bioresource Technology 3(1): 1-10, 2018; Article no.AJB2T.39747 ISSN: 2457-0125 Changes in Amino Acids, Anti-Nutrients and Functional Properties of African Yam Bean Flour Caused by Variation in Steeping Time Prior to Autoclaving Ufot E. Inyang 1* , Uduak I. Ibanga 1 and Sunday I. Enidiok 1 1 Department of Food Science and Technology, University of Uyo, Uyo, Akwa Ibom State, Nigeria. Authors’ contributions The study was carried out in collaboration between authors UEI, UII and SIE. Author UEI designed the study. The three authors carried out the experimentation and gathered the initial data. Authors UII and SIE managed the literature searches. Author UEI wrote the protocol and the first draft while author UII performed statistical analysis. The three authors read and approved the final manuscript. Article Information DOI: 10.9734/AJB2T/2018/39747 Editor(s): (1) Armando Zepeda Bastida, Professor, Veterinary Biotechnology, Agricultural Science Institute of Autonomous University, Hidalgo State, México. Reviewers: (1) Sobhy El Sohaimy, Arid Lands Cultivation Research Institute, Egypt. (2) Nilgün Ertaş, Necmettin Erbakan University, Turkey. Complete Peer review History: http://www.sciencedomain.org/review-history/23364 Received 29 th November 2017 Accepted 20 th February 2018 Published 27 th February 2018 ABSTRACT Background and Aim: Legume seeds are usually steeped in water or bicarbonate solution before further processing and this has some effect on the constituents and functional properties of the flour. The present study was to evaluate the effect of steeping time in 0.50% solution of unripe plantain peel ash prior to autoclaving on the amino acids, anti-nutrients and functional properties of African yam bean flour. Study Design: Analysis of variance (ANOVA) was carried out. Place and Duration: Department of Food Science and Technology, University of Uyo, Akwa Ibom State, Nigeria, from November 2016 to May 2017. Methodology: African yam bean seeds were sorted, washed and divided into four portions of 500g each. Portion I was not steeped and served as control sample while portions 2, 3 and 4 were Original Research Article