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

Abstract

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