IIARD International Institute of Academic Research and Development

International Journal of Agriculture and Earth Science (IJAES )

E- ISSN 2489-0081
P- ISSN 2695-1894
VOL. 10 NO. 7 2024
DOI: 10.56201/ijaes.v10.no7.2024.pg.96.103

---

The Nutritional Properties of Mucuna Bean Species as affected by Moisture Variation

Aneke, V.I., Alaribe, V.O., Nwainyinya, S.M.

---

Abstract

This study examined the nutritional values of Mucuna Pruriens and Veracruz seeds. The seeds were grown in Nigeria with moisture contents ranging from 6.04 to 15.82% (wb), The moisture content falls from 15.82 to 6.04% while quality indicators including the amount of crude protein, lipids, and ash tested all show an improvement. For both species, the crude protein varies from 29.10 to 39.21% and 29.91 to 37.01%, respectively. For both species, the lipid concentrations range from 3.80 to 4.80% and 4.20 to 5.90%, respectively. For both species, the ash concentration varied between 5.22 and 5.62% and 3.41 and 4.61%, respectively. For both species, the crude fiber content ranged from 1.71 to 1.96% and 1.69 to 1.87 percent, respectively. It is consistent with previous analyses conducted by prior researchers, such as [6]. For both species, the carbohydrate varied between 42.84 and 47.78% and 42.98 and 43.69%, respectively. It displayed a trend toward increment as the moisture content declined. This is consistent with the [1], observation that lower moisture content improves bio-material quality by slowing down the biochemical and microbiological breakdown of the materials. It is advised that more research be done using a wider range of moisture to determine its influence on the examined attributes.

keywords:

Mucuna Prureins, Mucuna Veracruz, Moisture Content, Nutritional Properties,

---

References:

[1]. Aneke, V. I., Oluka, S. I., & Ide, P. E. (2019). Effect of moisture content on the
physicomechanical properties of Mucuna prureins and Veracruz varieties. Journal of Science
and Engineering Research, 6(7), 186-194.
[2]. Adebowale, K. O., & Lawal, O. S. (2003a). Foaming, gelation, and electrophoretic
characteristics of Mucuna bean (Mucuna pruriens) protein concentrate. Food Chemistry, 83,
237-246.
[3]. Guerranti, R., Aguiyi, J. C., Pagani, R., & Marinello, E. (2001). Effect of Mucuna
pruriens and enzymes from Echis carinatus venom: Characterization and cross-
reaction. Journal of Biological Chemistry, 277, 17072-17078.
[4]. Hishika, R., Shinde, S., & Gupta, S. S. (1981). Preliminary phytochemical and anti-
inflammatory activity of seeds of Mucuna pruriens. Journal of Pharmacology, 130, 92-98.
[5]. Huisden, C. M. (2008). Detoxification, nutritive value, and anthelmintic property of
Mucuna pruriens (Ph.D. thesis). University of Florida.
[6]. Gurumoorthi, P., Pugalenthi, M., & Janard, K. (2003). Nutritional potential of five
accessions of Mucuna pruriens var. utilis: Investigation on total free phenolics, tannins,
trypsin, and in vitro protein digestibility. Journal of Food Science and Technology, 40(2),
153-158.
[7]. Malomo, O., Ogunmoyela, O. A. B., Adekoyeni, O. O., Jimoh, O., Oluwajoba, S. O., &
Sobanwa, A. O. (2012). Rheological and functional properties of soy–Poundo yam
flour. Journal of Food Processing and Preservation, 36(6), 101-107.
[8]. Pretty, J., Carsky, B., Manyong, V., Bunch, R., & Campbell, J. S. (1998). The magic
bean (Mucuna pruriens). Colchester, UK: University of Essex, 2(4), 125-135.
[9]. AOAC. (2012). Official methods of analysis (17th ed.). Association of Official
Analytical Chemists. Gaithersburg, MD, USA.

DOWNLOAD PDF

---

Back