IIARD International Institute of Academic Research and Development

International Journal of Engineering and Modern Technology (IJEMT )

E-ISSN 2504-8848
P-ISSN 2695-2149
VOL. 10 NO. 9 2024
DOI: 10.56201/ijemt.v10.no9.2024.pg83.93

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Proximate and functional Properties of Mucuna Bean Species as affected by Moisture Variation

Aneke, V.I., Fransica U. Nwafulugo (Ph.D.), Nwainyinya, S.M.

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Abstract

This study looked at the functional qualities and nutritional benefits of Mucuna (Pruriens and Veracruz) seeds. While quality indices such as the amount of crude protein, lipids, and ash examined all indicate an improvement, the moisture content decreases from 15.82 to 6.04%. Crude protein levels for both species range from 29.91 to 37.01% and 29.10 to 39.21%, respectively. Lipid contents for both species range from 4.20 to 5.90% and 3.80 to 4.80%, respectively. Ash concentrations for both species were from 3.41 to 4.61% and 5.22 to 5.62%, respectively. The crude fibre content of both species ranged from 1.69 to 1.87 percent and 1.71 to 1.96%, respectively. It is in line with earlier assessments carried out by other scholars, including [6]. The carbohydrate content for each species ranged from 42.84 to 47.78% and 42.98 to 43.69%, respectively. As the moisture content decreased, it showed an upward trend. This is in line with the finding in [8] that a reduced moisture content enhances the quality of biomaterials by delaying the materials' biochemical and microbiological degradation. Mucuna Pruriens' bulk density and water absorption capacity dropped from 0.75 to 0.43 (g/ml) and 142.30 to 124.06, respectively. In contrast, the solubility and swelling power rose from 21.69 to 37.10 and 4.96 to 4.96, respectively. Additionally, the water absorption capacity and bulk density of Mucuna Veracruz dropped from 141.27 to 124.82 and 0.73 to 0.45 (g/ml), respectively, whereas the swelling power and solubility rose from 2.21 to 5.84 and 22.03 to 37.21, respectively. It is in line with earlier assessments carried out by other experts, including [13]. It is suggested that more studies be conducted with a larger range of moisture to further ascertain its impact on the characteristics under investigation.

keywords:

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

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