Biochemical and microbial qualities of raw, boiled and fermented Mucuna pruriens (velvet bean)

  • SI Okorondu
  • VI Ibekwe
  • OO Emenalom
  • LE Aririatu


The proximate compositions of raw, boiled and fermented velvet bean (Mucuna pruriens) as well as the microbial flora responsible for the fermentation were investigated. The raw seeds contained 29.40% crude protein, 8.92%, crude fiber, 4.65% crude fat, 5.14% ash and 39.8% carbohydrates. Ordinary boiling of the seeds for 30mins, 45 and 60 minutes at 96 0C decreased the crude protein contents to 29.35, 28.00 and 27.98%, while fermentation of the seeds for 1, 2, 3, and 4 days increased the protein contents to 29.60, 29.75, 30.80 and 31.00% respectively. The bacteria (Bacillus spp, Staphylococcus spp.) and fungi (Saccharomyces spp, Rhizopus spp.) were found to be responsible for the fermentative activities.

Animal Production Research Advances Vol. 2(2) 2006: 108-112

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eISSN: 0794-4721