**5. Conclusion**

Despite the unique attribute of AYB as a seed and tuber producing crop, the crop is underutilized due to identified limitations, including long cooking hours and the abundance of anti-nutrition. Different cooking hours have previously been reported for AYB grains; the lengthiest cooking duration was 24 hours. The cooking hours were observed to be dependent on the cooking methods used, the energy source, and the germplasm considered. The boiling cooking method presented the most prolonged cooking hours (24) while roasting gave rise to the least cooking time of 5 minutes. The diverse cooking methods experimented within AYB effectively reduced the level of anti-nutrient content in the grains. Nevertheless, processing methods such as presoaking and dehulling were observed as the most effective in improving both cooking time and nutritional contents. Fermentation and germination likewise showed positive effects in enhancing the nutrient quality of AYB food products.

Furthermore, the application of recommended equipment like the Mattson bean cooker and texture analyzer could efficiently evaluate cooking time and seed hardness across AYB germplasm. The adequate phenotyping of cooking traits using basic and standard equipment will provide definite baseline information that breeders could use to select parental materials for hybridization and genetic improvement of cooking traits. Additionally, DNA technology which has proven to be effective in providing solutions to complex problems could be exploited through GWAS, QTL mapping, and genome editing for the improvement of AYB's cooking attributes. Conclusively, the present review is targeted at stimulating researchers' interest in developing AYB cultivars with reduced cooking time.

*Legumes Research - Volume 2*
