| dc.contributor.author | Mugendi, Beatrice J. | |
| dc.contributor.author | Njagi, E.N.M. | |
| dc.contributor.author | Kuria, E.N. | |
| dc.contributor.author | Mwasaru, M.A. | |
| dc.contributor.author | Mureithi, J. G. | |
| dc.contributor.author | Apostolides, Z. | |
| dc.date.accessioned | 2017-08-30T06:34:40Z | |
| dc.date.available | 2017-08-30T06:34:40Z | |
| dc.date.issued | 2010-04 | |
| dc.identifier.citation | African Journal of Food Science Vol. 4(4), pp. 156 - 166, April 2010 | en_US |
| dc.identifier.issn | 1996-0794 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/2757 | |
| dc.identifier.uri | https://www.researchgate.net/publication/267778821_Effects_of_processing_technique_on_the_nutritional_composition_and_anti-nutrient_content_of_mucuna_bean_Mucuna_pruriens_L | |
| dc.description.abstract | Mucuna bean (Mucuna pruriens) is an indigenous legume promoted in Kenya as a green manure cover crop. It contains high protein but it is under - utilized due to the presence of 3, 4-dihydroxy-L-phenylalanine (L-Dopa) and other anti nutritional compounds. To improve its nutritional potential as a protein source, mucuna bean was processed and evaluated for nutritional composition. Effects of processing at different pH, temperature and particle size, autoclaving, germination and fermentation on the contents of anti-nutritional compounds and crude protein were investigated. Raw beans contained high crude protein (27.9 g/100 -1). Contents of ether extract; crude fibre and ash were 3.7, 7.9 and 3.5g/100-1, respectively. Mineral content was comparable to that of common pulses. Raw whole mucuna bean contained high L-Dopa (7.0 g/100-1) content. Other anti-nutritional compounds included totalphenols 7.1 g/100-1, trypsin inhibitor activity (TIA) 5.1 TIU and phytates 0.9 g/100-1. All processing techniques, except roasting, reduced levels of L-dopa by > 95% while less than 15% of protein was lost. Soaking dehulled bean in acidic medium (pH 3.2) at 60° C for 48 h reduced L-Dopa content to the recommended safe level of 0.1%. Processing mucuna bean increased its nutritional value and potential to improve food security. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Academic Journals | en_US |
| dc.subject | Mucuna bean | en_US |
| dc.subject | Anti-nutritional compounds | en_US |
| dc.subject | L-Dopa | en_US |
| dc.subject | Processing methods | en_US |
| dc.title | Effects of processing technique on the nutritional composition and anti-nutrient content of mucuna bean (Mucuna pruriens L.) | en_US |
| dc.type | Article | en_US |
