EFFECT OF DIFFERENT PROCESSING METHODS ON THE CHEMICAL, FUNCTIONAL AND PHYTOCHEMICAL CHARACTERISTICS OF VELVET BEANS (Mucuna pruriens) Duru, F. C., Ohaegbulam, P. O., Chukwudi, P. K. & Chukwu, J. C. Department of Food Technology Federal Polytechnic Nekede, Owerri, Imo State Email:durufaustina@gmail.com
ABSTRACT
This study investigated the chemical, functional and phytochemical characteristics of velvet beans. The seeds were procured, sorted, cleaned and equal portions subjected to different treatments viz; Soaking, fermentation and boiling – all prior to dehulling, drying and milling. The raw seed served as the control. The flour samples were subjected to chemical, functional and phytochemical analyses. The results of the chemical analysis revealed a moisture content range of 9.53 – 11.58%, ash (3.18 – 3.44%), crude protein (23.19 – 25.26%), crude fat (6.63 – 6.84%), crude fibre (5.77 – 5.93%) and carbohydrate content (48.04 – 51.07%). The values of phytochemicals assessed were: Tannins (0.54 – 1.65g/100g), phytates (0.13 – 0.49%), oxalates (0.16 – 0.87mg/100g), HCN (0.09 – 0.29mg/100g), Trypsin inhibitor (6.54 and 22.78TIU/mg), alkaloids, flavonoids and saponins were 0.16 – 1.05mg/g, 0.24 – 0.64mg/g and 0.04 – 0.58mg/g respectively. The outcomes of the functional properties’ assessment were: Bulk density (0.758 – 0.844g/cm3), water absorption capacity (3.57 – 4.14ml/g), Oil absorption capacity (1.71 – 1.82ml/g), Foam capacity (18.57 – 23.66%), gelatinization temperature (62.49 – 68.38oC) and viscosity (5.32 – 6.36cP). The results suggest that these plant seeds have potentials for exploitation in domestic/culinary, ethno-medicinal, pharmaceutical and industrial purposes.
Key words: Velvet beans, functional properties, phytochemical analysis, chemical analysis
