African Journal of Biotechnology Vol. 5 (10), pp. 896-900, 16 May 2006   

ISSN 1684–5315 © 2006 Academic Journals        

Full Length Research Paper

Effects of fermentation and germination on the physicochemical properties of Mucuna cochinchinensis protein isolate

UDENSI, E. A.* and OKORONKWO,K. A.

Department of Food Science and Technology, Abia State University, Uturu, Nigeria.

*Corresponding author. E-mail : emeobika@yahoo.com.

Accepted 23 March, 2006

Abstract

The proximate composition and functional properties of fermentated and germinated Mucuna cochinchinensis protein isolates were determined. Mucuna bean protein extracted at pH 8 and pH 10 had protein contents ranging from 89.6 to 90.1% for the fermented Mucuna bean flour while the germinated bean ranged from 88.1 to 89.8%. There were significant (P<0.05) differences in the results of some of the functional properties of the Mucuna bean isolates at different fermenting and germinating periods. However, oil and water absorption, emulsion capacity, bulk density, foaming capacity and gelation capacity compared favourably with soy and winged bean isolates. Thus Mucuna bean isolate with its high protein content and good functionality has a good potential for application in food systems.

Key words: Fermentation, germination, physicochemical properties, Mucuna, protein isolate.