ISSN 2736-1756
Advanced Journal of Microbiology Research ISSN 2241-9837 Vol. 12 (12), pp. 001-004, December, 2018. © International Scholars Journals
Full Length Research Paper
Effects of soaking and boiling and autoclaving on the nutritional quality of Mucuna flagellipes (“ukpo”)
E. A. Udensi1, N. U. Arisa2* and E. Ikpa1
1Department of Food Technology, Bells University of Technology, Ota, Ogun State, Nigeria.
2Department of Food Science and Technology Abia State University Uturu, Abia State, Nigeria.
Accepted 30 October, 2018
Abstract
The effect of soaking and boiling, and autoclaving on nutritional factors (proximate and mineral) and anti-nutritional qualities of the legume, Mucuna flagellipes were studied. Batches of seeds were soaked for 6, 12, 18 and 24 h in distilled water at room temperature, then boiled in water for 30, 45, 60 or 90 min respectively. Another batch of M. flagellipes was autoclaved for different duration of 30, 45, 90 and 120 min respectively. Results showed that soaking followed by boiling produced products with lower crude fibre content (10% for soaking for 24 h followed by boiling for 90 min). However it increased the carbohydrates. Autoclaving resulted in products with lower mineral contents (1042.5 mg/100 g phosphorous for autoclaving for 120 min.
Key words: Legumes, Mucuna flagellipes, nutritional factors, soaking, boiling, autoclaving.