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Effect of processing on
the toxicity of mucuna jaspada flour
Udensi, E. A.1, Ijeh, I. I.2 and
Kanu, C. P.1
1Department
of Food Science and Technology, Abia state University, Uturu,
Nigeria.
2Department
of Biochemistry, Michael Okpara University of Agriculture,
Umudike, Nigeria.
*Corresponding author. E-mail:
emeobika@yahoo.com
Accepted 30
July, 2008 |
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Raw and heat processed Mucuna Jaspada were evaluated
for proximate composition and bioactivity. The values
obtained for proximate compositions are; protein: 27.85 ±
0.21%, ether: 5.02 ± 0.21%, ash content: 3.33 ± 0.21%, crude
fibre: 6.76 ± 0.36% and carbohydrate: 46.91 ± 0.01%.
Bioactivity studies using brine shrimp lethality tests
showed that raw M. Jaspada and the processed
samples exhibited some levels of toxicity. The raw M.
Jaspada gave LC50 of 3.98 µg/ml, roasted
sample extract gave 7.9 µg/ml, and boiled extract was 8.9
µg/ml while autoclaved extract gave 10 µg/ml. The result of
this work has shown that M. Jaspada seeds if properly
processed by heat treatment could be improved nutritionally
for both animal and human consumption.
Key
words:
Toxicity, bioactivity, lethal concentration, brine shrimp.
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