Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo)

Obiakor-Okeke Philomena Ngozi; Chikwendu Justina Ndirika; Anozie Tochukwu

doi:doi:10.11648/j.ijnfs.20140306.20

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Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo)

Obiakor-Okeke Philomena Ngozi, Chikwendu Justina Ndirika, Anozie Tochukwu

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 6)

Received: 4 September 2014 Accepted: 15 September 2014 Published: 17 November 2014

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Abstract

The effect of fermentation, cooking and dehulling on the chemical properties (proximate, mineral and anti-nutritional factor), functional properties (least gelation concentration, bulk density, and water and oil absorption capacity) and microbial quality (the occurrence of micro-organism) in Mucuna sloanei seeds (Ukpo) were assessed. Official methods of Analysis was employed to analyze the samples. The result showed that fermentation increased the protein content from 24.0% (Dehulled) to 35.2% (72 hours fermentation). It also increased the mineral availability, created favourable condition for the growth of yeast, reduced the level of antinutrients and also reduced the water and oil absorption capacity. Cooking increase the carbohydrate content, improve the functional properties, decrease the anti-nutritional content but molds (Aspergillus sp and Rhizopus sp) were isolated from it. Dehulling (raw) did not completely support gelation but can be regarded as a safe method of processing because it contains no microorganism. The study has assessed the different processing methods on the chemical, functional and microbial qualities of Mucuna sloanei. Fermentation was discovered to be the method that encouraged improved nutritional qualities however, other methods like dehulling are also very necessary to access the full nutritional potentials of Mucuna slonei.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 6)
DOI	10.11648/j.ijnfs.20140306.20
Page(s)	551-559
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Processing Method, Chemical, Functional, Microbial, Properties, Mucuna sloanei Seeds

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APA Style

Obiakor-Okeke Philomena Ngozi, Chikwendu Justina Ndirika, Anozie Tochukwu. (2014). Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo). International Journal of Nutrition and Food Sciences, 3(6), 551-559. https://doi.org/10.11648/j.ijnfs.20140306.20

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ACS Style

Obiakor-Okeke Philomena Ngozi; Chikwendu Justina Ndirika; Anozie Tochukwu. Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo). Int. J. Nutr. Food Sci. 2014, 3(6), 551-559. doi: 10.11648/j.ijnfs.20140306.20

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AMA Style

Obiakor-Okeke Philomena Ngozi, Chikwendu Justina Ndirika, Anozie Tochukwu. Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo). Int J Nutr Food Sci. 2014;3(6):551-559. doi: 10.11648/j.ijnfs.20140306.20

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@article{10.11648/j.ijnfs.20140306.20,
  author = {Obiakor-Okeke Philomena Ngozi and Chikwendu Justina Ndirika and Anozie Tochukwu},
  title = {Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {6},
  pages = {551-559},
  doi = {10.11648/j.ijnfs.20140306.20},
  url = {https://doi.org/10.11648/j.ijnfs.20140306.20},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140306.20},
  abstract = {The effect of fermentation, cooking and dehulling on the chemical properties (proximate, mineral and anti-nutritional factor), functional properties (least gelation concentration, bulk density, and water and oil absorption capacity) and microbial quality (the occurrence of micro-organism) in Mucuna sloanei seeds (Ukpo) were assessed. Official methods of Analysis was employed to analyze the samples. The result showed that fermentation increased the protein content from 24.0% (Dehulled) to 35.2% (72 hours fermentation). It also increased the mineral availability, created favourable condition for the growth of yeast, reduced the level of antinutrients and also reduced the water and oil absorption capacity. Cooking increase the carbohydrate content, improve the functional properties, decrease the anti-nutritional content but molds (Aspergillus sp and Rhizopus sp) were isolated from it. Dehulling (raw) did not completely support gelation but can be regarded as a safe method of processing because it contains no microorganism. The study has assessed the different processing methods on the chemical, functional and microbial qualities of Mucuna sloanei. Fermentation was discovered to be the method that encouraged improved nutritional qualities however, other methods like dehulling are also very necessary to access the full nutritional potentials of Mucuna slonei.},
 year = {2014}
}

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TY  - JOUR
T1  - Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo)
AU  - Obiakor-Okeke Philomena Ngozi
AU  - Chikwendu Justina Ndirika
AU  - Anozie Tochukwu
Y1  - 2014/11/17
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140306.20
DO  - 10.11648/j.ijnfs.20140306.20
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 551
EP  - 559
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140306.20
AB  - The effect of fermentation, cooking and dehulling on the chemical properties (proximate, mineral and anti-nutritional factor), functional properties (least gelation concentration, bulk density, and water and oil absorption capacity) and microbial quality (the occurrence of micro-organism) in Mucuna sloanei seeds (Ukpo) were assessed. Official methods of Analysis was employed to analyze the samples. The result showed that fermentation increased the protein content from 24.0% (Dehulled) to 35.2% (72 hours fermentation). It also increased the mineral availability, created favourable condition for the growth of yeast, reduced the level of antinutrients and also reduced the water and oil absorption capacity. Cooking increase the carbohydrate content, improve the functional properties, decrease the anti-nutritional content but molds (Aspergillus sp and Rhizopus sp) were isolated from it. Dehulling (raw) did not completely support gelation but can be regarded as a safe method of processing because it contains no microorganism. The study has assessed the different processing methods on the chemical, functional and microbial qualities of Mucuna sloanei. Fermentation was discovered to be the method that encouraged improved nutritional qualities however, other methods like dehulling are also very necessary to access the full nutritional potentials of Mucuna slonei.
VL  - 3
IS  - 6
ER  -

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Author Information

Obiakor-Okeke Philomena Ngozi

Faculty of Health Sciences, Department of Nutrition and Dietetics, Imo State University Owerri, Nigeria
Chikwendu Justina Ndirika

Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria
Anozie Tochukwu

Faculty of Health Sciences, Department of Nutrition and Dietetics, Imo State University Owerri, Nigeria

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Obiakor-Okeke Philomena Ngozi, Chikwendu Justina Ndirika, Anozie Tochukwu. (2014). Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo). International Journal of Nutrition and Food Sciences, 3(6), 551-559. https://doi.org/10.11648/j.ijnfs.20140306.20

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ACS Style

Obiakor-Okeke Philomena Ngozi; Chikwendu Justina Ndirika; Anozie Tochukwu. Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo). Int. J. Nutr. Food Sci. 2014, 3(6), 551-559. doi: 10.11648/j.ijnfs.20140306.20

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AMA Style

Obiakor-Okeke Philomena Ngozi, Chikwendu Justina Ndirika, Anozie Tochukwu. Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo). Int J Nutr Food Sci. 2014;3(6):551-559. doi: 10.11648/j.ijnfs.20140306.20

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@article{10.11648/j.ijnfs.20140306.20,
  author = {Obiakor-Okeke Philomena Ngozi and Chikwendu Justina Ndirika and Anozie Tochukwu},
  title = {Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {6},
  pages = {551-559},
  doi = {10.11648/j.ijnfs.20140306.20},
  url = {https://doi.org/10.11648/j.ijnfs.20140306.20},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140306.20},
  abstract = {The effect of fermentation, cooking and dehulling on the chemical properties (proximate, mineral and anti-nutritional factor), functional properties (least gelation concentration, bulk density, and water and oil absorption capacity) and microbial quality (the occurrence of micro-organism) in Mucuna sloanei seeds (Ukpo) were assessed. Official methods of Analysis was employed to analyze the samples. The result showed that fermentation increased the protein content from 24.0% (Dehulled) to 35.2% (72 hours fermentation). It also increased the mineral availability, created favourable condition for the growth of yeast, reduced the level of antinutrients and also reduced the water and oil absorption capacity. Cooking increase the carbohydrate content, improve the functional properties, decrease the anti-nutritional content but molds (Aspergillus sp and Rhizopus sp) were isolated from it. Dehulling (raw) did not completely support gelation but can be regarded as a safe method of processing because it contains no microorganism. The study has assessed the different processing methods on the chemical, functional and microbial qualities of Mucuna sloanei. Fermentation was discovered to be the method that encouraged improved nutritional qualities however, other methods like dehulling are also very necessary to access the full nutritional potentials of Mucuna slonei.},
 year = {2014}
}

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TY  - JOUR
T1  - Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo)
AU  - Obiakor-Okeke Philomena Ngozi
AU  - Chikwendu Justina Ndirika
AU  - Anozie Tochukwu
Y1  - 2014/11/17
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140306.20
DO  - 10.11648/j.ijnfs.20140306.20
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 551
EP  - 559
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140306.20
AB  - The effect of fermentation, cooking and dehulling on the chemical properties (proximate, mineral and anti-nutritional factor), functional properties (least gelation concentration, bulk density, and water and oil absorption capacity) and microbial quality (the occurrence of micro-organism) in Mucuna sloanei seeds (Ukpo) were assessed. Official methods of Analysis was employed to analyze the samples. The result showed that fermentation increased the protein content from 24.0% (Dehulled) to 35.2% (72 hours fermentation). It also increased the mineral availability, created favourable condition for the growth of yeast, reduced the level of antinutrients and also reduced the water and oil absorption capacity. Cooking increase the carbohydrate content, improve the functional properties, decrease the anti-nutritional content but molds (Aspergillus sp and Rhizopus sp) were isolated from it. Dehulling (raw) did not completely support gelation but can be regarded as a safe method of processing because it contains no microorganism. The study has assessed the different processing methods on the chemical, functional and microbial qualities of Mucuna sloanei. Fermentation was discovered to be the method that encouraged improved nutritional qualities however, other methods like dehulling are also very necessary to access the full nutritional potentials of Mucuna slonei.
VL  - 3
IS  - 6
ER  -

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