|
Effects of soaking and
boiling and autoclaving on nutritional
quality
of Mucuna
flagellipes
(Ukpo)
E. A. Udensi1, N. U. Arisa2*
and E. Ikpa1
1Department
of Food Technology, Bells University of Technology, Ota,
Nigeria.
2Department
of Food Science and Technology Abia State University Uturu,
Nigeria.
*Corresponding author. E-mail:
chizaramekpere2006@yahoo. co.k.
Accepted
30 October, 2009 |
|
The
effect of soaking and boiling, and autoclaving on
nutritional factors (proximate and mineral) and
anti-nutritional qualities of 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 the 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.
. |
