Effects of Different Processing Methods on Proximate Composition of Mucuna Pruriens

S.A. Alaye, K.T. Layade, E.B. Omole, J.O. Onihunwa, D.A. Joshua, O.A Akande

Abstract


The effects of different processing methods on proximate composition of Mucuna pruriens seeds was investigated. The Mucuna seeds were sorted, cleaned and processed into raw, boiled, fermented and toasted. Processed Mucuna seed was dried and ground with Kenwood food blender, the powdered sample was kept in a refrigerator at –40C prior to use. The powdered sample were analyzed for proximate composition using standard analytical methods. All data obtained were carried out in triplicates and subjected to analysis of variance and Duncan Multiple Range Test was used to separate the means. The proximate composition of the samples showed that the Mucuna pruriens seeds had a range of moisture, 8.62-13.01%, ash content, 4.15-6.47%, crude fibre, 2.24-3.92%, crude protein, 29.19-32.28%, crude fat, 2.74-4.87% and carbohydrate, 42.06-53.47% respectively. , the raw seeds had the highest values of moisture content, ash contents, crude fat and carbonhydrate (13.01±0.14, 6.47±0.24, 4.87±0.56 and 53.47±1.48 respectively). Different processed technique significantly (p˂0.05) increased the crude protein content of the Mucuna seeds samples from 29.19±0.14 to 32.28±0.24 for raw seed and Boiled seed. There was no significant (p˃0.05) difference between raw mucuna seed and fermented mucuna seed. Considering the crude fibre the raw seed had the highest value 3.92% while the fermented had the least (2.83%), in term of crude fat, the boiled seed had the highest, (4.87%) while the fermented had the least (2.74%). The study recommends that the seeds, when properly processed, have high nutritional values that can be exploited and considered as an alternative source of nutrients to reduce malnutrition among economically weaker categories of people in the developing countries.


Keywords


Mucuna pruriens, Proximate composition, Methods, Processing

Full Text:

PDF

References


Falade, E.O and Ojokoh, A.O. (2017). Effect of Alkaline Treatment on Nutrient and Antinutrient Contents of Mucuna pruriens (L.) DC. Journal of Advances in Microbiology 3(3): 1-16.

Vadivel, V. and Janardhanan, K. (2000). Nutritional and anti-nutritional composition of velvet bean: An underutilized food legume in South India. International Journal of Food Sciences and Nutrition. 52:279-287

FAO (2011) Food Standards Programme. FAO/WHO Bulletin; 12:272-289.

Adebowale, Y.A., Adeyemi, A. and Oshodi, A.A.(2005). Variability in the physicochemical, nutritional and anti-nutrient attributes of six Mucuna species Food Chemistry:, 89(1): 37-48.

(5)Shimelis, E., Meaza, M. and Rakshit, S. (2006). Physicochemical properties, pasting behavior and functional characteristics of flours and starches from improved bean (Phaseolus vulgaris L.) varieties grown in East Africa. Agricultural Engineering International: The CIGR Ejournal. Manuscript FP 05 015. 8:1-19.

Bello, F. A. and Udo, V. T. (2017). Effect of Fermentation on the Nutritional, Anti-Nutritional and Functional Properties of Horse Eye Beans (Mucuna urens) Flour, Current Journal of Applied Science and Technology 24(3): 1-7.

Okoye, J.I. and Ene, G.I. (2018) Effects of Processing on the Nutrient and Anti-Nutrient Contents of Tiger Nut (Cyperus Esculentus Lativum). J Food Tech Food Chem 1: 101-111.

Oraka, C.O. and Okoye, J.I. (2017). Effect of heat processing treatments on the nutrient and anti-nutrient contents of lima bean (Phaseolus lunatus) flour. Int J Food Sci Nutr 2: 13-7.

D’Mello, J.P.F. (1995). Anti-nutritional substances in legume seeds. In: D’Mello J, Devendra C, (eds). Tropical Legumes in Animal Nutrition, International, Wallingford, U. 1995;135-172.

Duke, J.A. (1981). Handbook of legumes of world economic importance. In Duke, J. (ed) Plenum Press: New York. 170-173.

Josephine, M. and Janardhanan, K.(1992). Studies on chemical composition and anti-nutritional factors in three germplasm seed materials of the tribal pulse, Mucuna pruriens (L.) DC. Journal of Food Chemistry. 43: 13-18.

Mugendi, J. B., Njagi, E. N. M., Kuria1, E. N., Mwasaru, M. A., Mureithi, J. G. and Apostolides, Z. (2010). Effects of processing technique on the nutritional composition and anti-nutrient content of mucuna bean (Mucuna pruriens L.) African Journal of Food Science Vol. 4(4), pp. 156 – 166

Sathe, S.K. and Salunkhe, D.K. (1984). Technology of removal of unwanted components of dry bean. Journal of Agriculture and Food Chemistry. 13:268-271.

Adediran, A.M, Karim, R, Oyeyinka, S.A Oyeyinka, A.T. and Awonorin, S.O. (2013). Physico-chemical properties and akara making potentials of preprocessed jack beans (Canavalia ensiformis) and cowpea (Vigna unguiculata L. Walp) composite flour. Croatian J Food Technol Biotechnol Nutrit 8: 102-10.

Enujiugha, V.N. and Akanbi, C.T. (2005). Compositional changes in African oil bean (Pentaclethra macrophylla Benth) seeds during thermal processing. Pak. J. Nutr. 4(1): 27 – 31.

Shao, M. (2002). Parkia biglobosa: Changes in resource allocation in Kandiga, Ghana. Master Thesis, Michigan Technological University, United States of America.

AOAC. (1995). Official methods of analysis. Association of Official Analytical Chemists, 15th Edition, Washington DC, USA; 1995.

Trease, G.E. and Evans, W.C. (2009). Trease and Evans Pharmacognosy, 16th Ed. New York, Saunder’s Elsevier Ltd 2009: 104-262.

Aremu MO, Olaofe O, Akintaya JB (2006). A comparative study on the chemical and amino acid composition of some Nigerian underutilized legume f lours. Pak. J. Nutr. 5:34-38.

Udensi, E.A, Eke, O., and Ukachukwu, S.N. (2001). Effect of traditional processing on the physicochemical properties of Mucuna cochinchinensis flour. Journal of the Science of Agriculture, Food Technology and Environment; 1:133-137.

Obi, C.D. and Okoye, J.I. (2017). Effects of Boiling and Autoclaving on the Chemical Composition and Functional Properties of Mucuna Flagellipes Seed Flours. International Journal of Innovative Food, Nutrition &Sustainable Agriculture 5(2):18-24.

Onweluzo, J. C. and Nwabugwu, C. C. (2009). Fermentation of millet (Penisetum americanum) and pigeon pea (Cajanus cajan) seeds for flour production. Effects on composition and functional properties. Pakistan Journal of Nutrition, 8(6): 737-744.

El-Adaw ay JA, Taha KM (2001). Characteristics and Composition of dif ferent seed oils and f lours. Food Chem. 74:47-54.

Obizoba, I.C (1990). Effects of germination, dehulling and cooking on the nutritional value of cowpea flour. Journal of Food Science 51(5): 1390-1397.

Aykroyed WR, Dought J (1964). Legumes in human nutrition. Food and Agricultural Organization Nutrition Studies publication, Rome.

Balogun AM, Olatidoye OP (2012). Chemical composition and nutritional evaluation of velvet bean seeds (Mucuna utilis) for domestic consumption and industrial utilization in Nigeria. Pak. J. Nutr. 11:116-122.

Aletor, V.A 1993. Allelochemicals in plant food and feedstuffs I. Nutritional biochemical and physiopathological aspects in animal products J. Vet




DOI: http://dx.doi.org/10.52155/ijpsat.v20.2.1804

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 Olalekan Ahmed Akande

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.