Abstract

The proximate composition and functional properties of fermentated and germinatedMucuna 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.