Effect of processing on the toxicity of Mucuna jaspada flour

Abstract

Raw and heat processed Mucuna Jaspada were evaluated for proximate composition and bioactivity. The values obtained for proximate compositions are; protein: 27.85 ± 0.21%, ether: 5.02 ± 0.21%, ash
content: 3.33 ± 0.21%, crude fibre: 6.76 ± 0.36% and carbohydrate: 46.91 ± 0.01%. Bioactivity studies using brine shrimp lethality tests showed that raw M. Jaspada and the processed samples exhibited
some levels of toxicity. The raw M. Jaspada gave LC50 of 3.98 ìg/ml, roasted sample extract gave 7.9 ìg/ml, and boiled extract was 8.9 ìg/ml while autoclaved extract gave 10 ìg/ml. The result of this work
has shown that M. Jaspada seeds if properly processed by heat treatment could be improved nutritionally for both animal and human consumption.