Effects of processing technique on the nutritional composition and anti-nutrient content of mucuna bean (Mucuna pruriens L.)

Simple item page
dc.contributor.authorMugendi, Jane Beatrice
dc.contributor.authorNjagi, E.N.M.
dc.contributor.authorKuria, E. N.
dc.contributor.authorMwasaru, M. A.
dc.contributor.authorMureithi, J. G.
dc.contributor.authorApostolides, Z.
dc.date.accessioned2012-10-02T08:30:51Z
dc.date.available2012-10-02T08:30:51Z
dc.date.issued2010-04
dc.description.abstractMucuna bean (Mucuna pruriens) is an indigenous legume promoted in Kenya as a green manure cover crop. It contains high protein but it is under - utilized due to the presence of 3, 4-dihydroxy-Lphenylalanine (L-Dopa) and other anti nutritional compounds. To improve its nutritional potential as a protein source, mucuna bean was processed and evaluated for nutritional composition. Effects of processing at different pH, temperature and particle size, autoclaving, germination and fermentation on the contents of anti-nutritional compounds and crude protein were investigated. Raw beans contained high crude protein (27.9 g/100-1). Contents of ether extract; crude fibre and ash were 3.7, 7.9 and 3.5 g/100-1, respectively. Mineral content was comparable to that of common pulses. Raw whole mucuna bean contained high L-Dopa (7.0 g/100-1) content. Other anti-nutritional compounds included total phenols 7.1 g/100-1, trypsin inhibitor activity (TIA) 5.1 TIU and phytates 0.9 g/100-1. All processing techniques, except roasting, reduced levels of L-dopa by > 95% while less than 15% of protein was lost. Soaking dehulled bean in acidic medium (pH 3.2) at 60°C for 48 h reduced L-Dopa content to the recommended safe level of 0.1%. Processing mucuna bean increased its nutritional value and potential to improve food security.en_US
dc.identifier.citationAfrican Journal of Food Science Vol. 4(4), pp. 156 - 166, April 2010en_US
dc.identifier.issn1996-0794
dc.identifier.urihttp://ir-library.ku.ac.ke/handle/123456789/5567
dc.language.isoenen_US
dc.publisherAcademic Journalsen_US
dc.subjectMucuna beanen_US
dc.subjectanti-nutritional compoundsen_US
dc.subjectL-Dopaen_US
dc.subjectprocessing methodsen_US
dc.titleEffects of processing technique on the nutritional composition and anti-nutrient content of mucuna bean (Mucuna pruriens L.)en_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Effects of processing technique on the nutritional.pdf
Size:
149.1 KB
Format:
Adobe Portable Document Format
Description:
Full text article
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
2.68 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
RP-Department of Foods, Nutrition & Dietetics