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

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

doi:6201/ijaes.v10.no8.2024.pg.93.100

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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 PrureinsMucuna VeracruzMoisture ContentNutritional Properties

References

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

Abstract

Keywords

References

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