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A STUDY ON
THE EFFECT OF PROCESSING METHODS ON THE TOXICOLOGICAL COMPONENT OF UKPO MUCUNA
SLOANEI)
ABSTRACT
Matured
Mucuna Sloanei “Ukpo) seeds were sorted cleaned, cracked to expose the
cotyledons. The cotyledons were divided into three equal parts. A portion was
roasted in hot ash for 50 min while a portion was boiled at 1000c for 30 mins.
A raw sample was used as a control. The sample were milled, sieved and package
prior to analysis. The flour sample were subjected to anti-nutritional analysis
using a standard methods. The result
were statistically analyzed using analysis of varience (ANOVA). The means
separated using least significant difference (LSD) at 95% confidence limit.
From the results some components reduced
with roasting while other reduced with boiling. Phytate had the higher values
(80.41-73.73)% while Alkaloid had the least values (0.58-0.50)%. Thus the
combination of dry and wet heat treatment with other pre-processing operations
should be applied in order to reduce the anti-nutrient to acceptable level
CHAPTER ONE
INTRODUCTION
Ukpo (Mucuna
Sloanei) is among one of the legume found in the tropical and sub-tropical
regions of the world. It is food thickener known to originated from Asia and
was introduced into the western hemisphere (Akpata, 2001), it is known as horse
eye bean and with other local names in respect to different tribes and ethic
groups. It is called Ukpo by Ibos, “Karasuu” by Hausas and “Yerepe” by Yourbas
(Ayozie 2010). The belong to the legumes family. They are other species of
mucuna throughout tropical regions of the world including Mucuna urensi, Mucuna
Pruriens and mucuna veracrua (Ezueh and mozie, 2004).
Nutritionally,
the important of mucuna sloanei (UKPO”) lies in high content of protein
and lysine. They are usually limited in
sulplur contaning amion acids partially methioine. They are better source of
phoshorus, but calcium (Okaka et al, 2006). Ukpo (Mucuna sloanei contain
20.0-25.4%, crube protein, 43.3% -49%, CHO, 5.05-7.0% fat, 25.0-27.4% crube
fiber and about 6.4%-14. moisture (Akpata and machi, 2001.
Ukpo (Mucuna
Sloanei ) is used in preparing various soup as soup thickener (Udensi, 2004).
When the seeds are cracked the cotyledons of the seeds are boiled, sufficiently
to soften them and grineded into power in the eastern part of Nigeria. They are
sometimes broken the seeds and the colyledons were roasted with hot ash,
grinded and used as soup thickeber. In addition to their thickening property
Ukpo has gelation properties used in soup. This is a desirable attribute for
eating of garri, Fufu, pounded yam etc. it has been reported that the nutritive
value of some mucuna utiles have been
improbed by heat treatment due to the reduction of their anti-nutritional
factors content by them (Manssour et al 1993) Ukachukwu and Udesi 2002, et al, 2004).
Food
thickeners as consumed by millions of people in Nigeria. Thickening agents or
thickeners are substance which when added to a mixture increase its viscosity
without substantially modifying aroma. They increase stability and also improve
suspending action of a mixture. Currently, they are produced on a cottage
industry, scale which vares from one ethic groups and locality to another.
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