A STUDY ON THE EFFECT OF PROCESSING METHODS ON THE TOXICOLOGICAL COMPONENT OF UKPO MUCUNA SLOANEI

Project 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 variance (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 levels.

Project Overview

1.1 INTRODUCTIONUkpo (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 grind into power in the eastern part of Nigeria. They are sometimes broken the seeds and the colyledons were roasted with hot ash, grinder and used as soup thickener. 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 improved 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.REFERENCESAbeke Fo, Ogundipe So, Otadele SB, Sekoni Sekoni AA, Dafwang ii, Adeyinka IA, Oni, OO Nwagu Bi (2003). Effect of cooking duration of lablab (Lablab purpureus on organ weight and blood parameter of pullect chicks. Proc 28th conf. Nig Soc. Anim. Prod. 28: P240.)Abu-Tarboush Hm (19980 Irradiation Inactivation of some anti-nutritional factors in plant seed .J. Agric food chem. 46: 269827.Abbey B. Wand Ibeh, C.O (1998) Functional properties of raw and heat processed cowpea (Vigan Unguicultlata walp) four. Fd . sci.J. 53 177.Adewale K.O and Mozie O.S (2010) Names of different soup thickeners in some Tribes in Nigeria (Discussion) (personal communication, 20th March, (2010).Akpata A.O and Miachi E.U (2001) chemical composition and selected functional properties of sweet orange and legumes flour. Plant foods Human Nutrition, 54 353-362.Akindahunsi AA, Salawu so (2005) Phytochemical Screening and nutrient and anti-nutrient composition of selected tropical green leafy vegetables. Afr.J. Biotechnolo 4.497-507.Ayozie C. (2010). The effect of storage conalitions on the rheological propertus of soup thickeners (Ukpo, Aehi and Ofo).B. Tech. Thesis. Federal University of Technology, Owerri, Imo State.Dilara M, Ilek B (2002) comparative study of three different methods for the determination of Aflatoxin in Tahini U) Agric. Food chem., 50. 3375-3379.Ezuch M.I (1997) cultivation and utilization at minor food legumes in nigerna. Tropical Graim Legume Bulleting. Luternational institute of Tropical Agriculture, Ibadan Nigeria.Okwu GI (2005-2010) Extension of shelf hfe of food thickeners by preservative factors P.H.D. Thesis Under progress, Department of microbiology, Ambros Atli University Ekpoma, Nigeria.Pearson D (1970). The chemical Analysis of food 6th edu. Churchul livingstone, eduinburgh PP 457-451.Pirie Nw (1975) food pretein sources. Cambidge University ppress, London P. 230.Udensi EA, Onwuka Gi, Okoli EG (2004) effect of processing on the levels of some anti-nutritional factors of mucuna Hagellipes Nig. Food J. 26 (2): 53-59.Udensi EA, Arisa Nu, Maduka M (2008). Effect of processing method on the level of antinutritional factors of mucuna utuis plant prod. J. 8 (1) : 1-6.Udeusi B.A. and omora J.O. (1992) chemical and functional properties of soyabean flours in Nigeria market. Book of Dbstract 16th Annual Cord . NIFST 26-30 Oct, 1992 Enugu.Ukachukwu SN, Obioha Fc (2000). Effect of time duration of thermal treatment on the nutritive value of mucuna cochinchinensis . Global J. Pure Appl. Sa 9: 11-15.Nwosui J. (2011) effect of storage condition on the functional properties of soup thickener mucuna sloanei (UKP) Researcher. 3 (6). 27 -32.