Effects of processing methods on the levels of some antinutritional factors in Mucuna flagellipes

  • EA Udensi
  • NU Arisa
  • M Maduka
Keywords: processing, antinutrients, treatment, duration, Mucuna flagellipes, flour

Abstract

Effects of soaking, boiling, autoclaving and roasting on the levels of certain antinutrients present in the seeds of Mucuna flagellipes were studied. Compared to other treatment, soaking had the least loss of trypsin inhibitor regardless of its duration. Soaking, boiling and autoclaving significantly (P<0.05) reduced (74.3 – 74.9%) the tannin content at 24hr, 120 min, and 90min respectively. The reduction in content of haemagglutinin was found to be greater with boiling and autoclaving (81.3 and 95.00%) at 90 min respectively than with soaking and roasting (42.0 and 67.8%) at 24hr and 120min respectively. Soaking (24hr) and roasting (120 min) markedly reduced hydrogen cyanide content by (64.5 and 58.8%) respectively. Comparable loss (52-55%) of phytate was noticed when the seeds were subjected to roasting, regardless of the duration of roasting time. Soaking and boiling significantly reduced stachyose and raffinose contents from 21.2 % to 51.2 % and 18.7% to 21.2 % respectively.
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eISSN: 0189-7241