Journal of Food, Agriculture and Environment

Proximate analysis and physico-chemical properties of some leguminous seeds (Mucuna veracruz white, Mucuna pruniens utilis and Mucuna rajada)

Author(s):

I. A. Amoo ¹, V. N. Atasie ^2*, O. O. Kolawole ¹

Recieved Date: 2008-11-10, Accepted Date: 2009-04-19

Abstract:

The seeds of Mucuna veracruz white, Mucuna pruniens utilis and Mucuna rajada were analysed for their proximate composition, nutritionally important elements, functional properties and anti-nutrients. The ranges of proximate composition (%) were: total ash 3.60-4.69, moisture 8.42- 9.78, crude protein 28.58-30.92, crude fat 6.92-8.14, crude fibre 0.20-0.47 and carbohydrate 48.72-50.36. The ranges of protein functional properties (%) were: water absorption capacity 160-190 and oil absorption capacity 95.57-130.10. The least gelation concentration and emulsion capacity were relatively good, 2 and 52 respectively. The foaming capacity after 2 hours was 11-19, the foaming stability 6.0-12.5 and the emulsion stability 53.5- 72.0.The protein stability showed that seed flours are soluble at both acid and alkaline regions. The anti-nutrient contents of phytate, oxalate and tannic acid were relatively high. Phosphorus was the most abundant mineral in the dry samples. Manganese and copper were the least abundant minerals while lead was not detected. These seeds can be useful in industries for food/feed formulation and also as sources of valuable minerals.

Keywords:

Mucuna veracruz white, Mucuna pruniens utilis, Mucuna rajada, proximate composition, physico-chemical properties

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Journal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 2
Category: Food and Health
Pages: 159-162

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