African Journal of
Biochemistry Research

  • Abbreviation: Afr. J. Biochem. Res.
  • Language: English
  • ISSN: 1996-0778
  • DOI: 10.5897/AJBR
  • Start Year: 2007
  • Published Articles: 425

Full Length Research Paper

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.
Email: chizaramekpere2006@yahoo. co.k

  •  Accepted: 30 October 2009
  •  Published: 28 February 2010


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 flagellipesnutritional factors, soaking, boiling, autoclaving.