Improving the nutritive value of Mucuna cochinchinenesis by thermal processing methods.

Abstract

Three locally adaptable thermal processing methods were employed in processing Mucuna cochinchinenesis as a step toward improving its nutritive value. The three methods were toasting, boiling and soaking-and-boiling. The three method achieved detoxification of anti-nutritional factors in the bean to varying degrees. Boiling reduced cyanide (HCN) level by 25%, hemagglutinin by 50%, trysin-inhibitor by 43.11% and tannin by 10.11%. Soaking-and-boiling also cause some losses in anti-nutritional factors as follows: HCN (32.50%), hemagglutinin (50%) trypsin-inhibitor (38.42%), and tannin (4.33%). Toasting achieved the lowest detoxification (except for tannin) as follows: HCN (12.50%), hemagglutinin (0%), trypsin-inhibitor (34.14%) and tannin (21.12%). Generally therefore, the three thermal processing methods appear to be good methods of improving the nutritive value of M. cochinchinensis. However, according to their degrees of effectiveness boiling is preferred to soaking-and-boiling while toasting is the least preferred.

Journal of Applied Chemistry and Agricultural Research Vol. 4 1997: pp. 42-46