Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo)
International Journal of Nutrition and Food Sciences
Volume 3, Issue 6, November 2014, Pages: 551-559
Received: Sep. 4, 2014; Accepted: Sep. 15, 2014; Published: Nov. 17, 2014
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Authors
Obiakor-Okeke Philomena Ngozi, Faculty of Health Sciences, Department of Nutrition and Dietetics, Imo State University Owerri, Nigeria
Chikwendu Justina Ndirika, Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria
Anozie Tochukwu, Faculty of Health Sciences, Department of Nutrition and Dietetics, Imo State University Owerri, Nigeria
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Abstract
The effect of fermentation, cooking and dehulling on the chemical properties (proximate, mineral and anti-nutritional factor), functional properties (least gelation concentration, bulk density, and water and oil absorption capacity) and microbial quality (the occurrence of micro-organism) in Mucuna sloanei seeds (Ukpo) were assessed. Official methods of Analysis was employed to analyze the samples. The result showed that fermentation increased the protein content from 24.0% (Dehulled) to 35.2% (72 hours fermentation). It also increased the mineral availability, created favourable condition for the growth of yeast, reduced the level of antinutrients and also reduced the water and oil absorption capacity. Cooking increase the carbohydrate content, improve the functional properties, decrease the anti-nutritional content but molds (Aspergillus sp and Rhizopus sp) were isolated from it. Dehulling (raw) did not completely support gelation but can be regarded as a safe method of processing because it contains no microorganism. The study has assessed the different processing methods on the chemical, functional and microbial qualities of Mucuna sloanei. Fermentation was discovered to be the method that encouraged improved nutritional qualities however, other methods like dehulling are also very necessary to access the full nutritional potentials of Mucuna slonei.
Keywords
Processing Method, Chemical, Functional, Microbial, Properties, Mucuna sloanei Seeds
To cite this article
Obiakor-Okeke Philomena Ngozi, Chikwendu Justina Ndirika, Anozie Tochukwu, Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo), International Journal of Nutrition and Food Sciences. Vol. 3, No. 6, 2014, pp. 551-559. doi: 10.11648/j.ijnfs.20140306.20
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