African Journal of Biotechnology Vol. 4 (12), pp. 1461-1468, December 2005          
ISSN 1684–5315 © 2005 Academic Journals

Full Length Research Paper

Functional and physicochemical properties of flours of six Mucuna species

Y. A. Adebowale¹*, I. A. Adeyemi² and A. A. Oshodi³

¹Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

²Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

³Department of Chemistry, Federal University of Technology, Akure, Nigeria.

*Corresponding Author. E-mail: yemiadebo@yahoo.co.uk.

Accepted 10 October, 2005

Legume flours were prepared from six species of mucuna bean, M. Veracruz mottle, M. rajada, M. cochinchinensis, M. deerigeana, M. pruriens and M. veracruz white. Physicochemical and functional characteristics were carried out on full fat and defatted flours. Bulk density of the flours increased following defatting. Isoelectric point of the proteins lies between 4 and 5. Generally, solubility reduced as the pH increases until it reached isoelectric point, followed by progressive increase in solubility with further increase in pH. Defatted flours have higher water and oil absorption capacities compared with full fat samples and M. veracruz white recorded the lowest value (1.40 g/g) while M. veracruz mottle had the highest value (2.20 g/g). Gelation studies revealed that M. veracruz mottle and M. rajada recorded the highest values (20%) while M. veracruz white and M. deerigeana had the lowest value (14%). The foaming capacity in full fat flours ranged between 9.6% in M. veracruz white and 19.23% in M. pruriens while the foaming capacity in defatted flours ranged from 50.0% in both M. pruriens and M. veracruz white and 84.30% in M. veracruz mottle. In addition, foaming capacities in full fat flours are lower than those of defatted flours. Emulsion capacity ranged between 78-90% in full fat flours and 56-68% in defatted flours.

Key words: Mucuna, flours, functional properties.