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Chemical composition mucuna moinmoin akara nutrients antinutrients
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Effects of processing methods on the chemical composition of flour, moinmoin and akara from mucuna pruriens
Abstract
Dry seeds of Mucuna pruriens were processed into two indigenous food products – moinmoin and akara – using the traditional processing methods while varying steaming time for moinmoin and parboiling time of beans for akara. Raw and untreated bean flour (UWMF) served as the control. The nutrient and antinutrient composition of raw beans and processed beans were evaluated. Results showed that for moinmoin, processing caused significant (p<0.05) increase in the protein
content (31.50%) of soaked (24h) and dehulled bean flour (SDMF) relative to the raw bean flour (29.87%). The dried moinmoin (MM) samples all had significantly (p<0.05) lower protein content (25.06%-26.00%) relative to the control. Steaming time also significantly improved the protein level
of MM samples. The mineral content of SDMF decreased while those of MM increased significantly relative to the control (UWMF). A significant positive linear relationship was observed between steaming time and the mineral content of the MM samples. For akara processing, the result showed
that the parboiling and dehulling caused significant increase in the protein content of the bean flours (31.69% – 31.77%) relative to the control (29.87%). The dried akara (MA) balls however had significantly lower protein levels than the control. Among the MA samples, howeve,r no significant difference in protein content was observed. Parboiling and dehulling led to significant decrease in the mineral content of both the flours and the MA samples. The MA samples differed significantly
in their mineral content (except for zinc). The result revealed that all the processing methods employed significantly reduced the antinutrient content of both MM and MA samples. The L-dopa content of the control (6.20%) was higher than both the soaked and dehulled beans flour and the MM samples (4.20% and 3.23%-2.57% respectively). The parboiled and dehulled bean flours contained between 5.30% - 4.60% L-dopa while the akara samples had 3.67%-2.97% L-Dopa.
content (31.50%) of soaked (24h) and dehulled bean flour (SDMF) relative to the raw bean flour (29.87%). The dried moinmoin (MM) samples all had significantly (p<0.05) lower protein content (25.06%-26.00%) relative to the control. Steaming time also significantly improved the protein level
of MM samples. The mineral content of SDMF decreased while those of MM increased significantly relative to the control (UWMF). A significant positive linear relationship was observed between steaming time and the mineral content of the MM samples. For akara processing, the result showed
that the parboiling and dehulling caused significant increase in the protein content of the bean flours (31.69% – 31.77%) relative to the control (29.87%). The dried akara (MA) balls however had significantly lower protein levels than the control. Among the MA samples, howeve,r no significant difference in protein content was observed. Parboiling and dehulling led to significant decrease in the mineral content of both the flours and the MA samples. The MA samples differed significantly
in their mineral content (except for zinc). The result revealed that all the processing methods employed significantly reduced the antinutrient content of both MM and MA samples. The L-dopa content of the control (6.20%) was higher than both the soaked and dehulled beans flour and the MM samples (4.20% and 3.23%-2.57% respectively). The parboiled and dehulled bean flours contained between 5.30% - 4.60% L-dopa while the akara samples had 3.67%-2.97% L-Dopa.
