Effect of time duration of thermal treatments on the nutritive value of&lt;i&gt; Mucuna Chochinchinensis&lt;/i&gt;.

Ukachukwu, S. N.; Obioha, F. C.

doi:10.4314/gjpas.v6i1.16096

Cited by 20 publications

(18 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Some lectins are however heat resistant and are not completely eliminated by heat. Ukachukwu and Obioha (2000) reported residual haemagglutinating activity of 1067HU/g after boiling Mucuna cochinchinensis for 90min at 100 o C -105 o C. The implication of this finding is that processing of mucuna moinmoin could greatly reduce some of the anti-nutrients. Some of the anti-nutrients such as L-dopa was moderately reduced.…”

Section: Resultsmentioning

confidence: 98%

“…The fact that the moinmoin were wrapped in leaves might have restricted the level of tannin leached into the cooking water. Trypsin inhibitor and lectin are known to be detoxified by heat during cooking (Egbe and Akinyele, 1990;Ukachukwu and Obioha, 2000). This explains the high reduction of these anti-nutrients during cooking.…”

Section: Resultsmentioning

confidence: 99%

“…Wanjekeche et al (2003) obtained 89.7% reduction in trypsin inhibitors after boiling mucuna beans for 1.5h while changing boiling water. Ukachukwu and Obioha (2000) obtained 75% reduction in the haemagglutinin level of mucuna beans after 90mins boiling. From Table 2 it could be concluded that the maximum boiling time of 80 min brought about a reasonable reduction in the anti nutrients.…”

mentioning

confidence: 93%

See 2 more Smart Citations

Effects of processing methods on the chemical composition of flour, moinmoin and akara from mucuna pruriens

Sogwa¹,

Onweluzo²

2011

Agro-Science

View full text Add to dashboard Cite

Dry seeds of Mucuna pruriens were processed into two indigenous food products -moinmoin and akara -using the traditional processing methods while varying steaming time for moinmoin and parboiling time of beans for akara. Raw and untreated bean flour (UWMF) served as the control. The nutrient and antinutrient composition of raw beans and processed beans were evaluated. Results showed that for moinmoin, processing caused significant (p<0.05) increase in the protein content (31.50%) of soaked (24h)

show abstract

Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 93%

See 1 more Smart Citation

Effects of processing methods on the chemical composition of flour, moinmoin and akara from mucuna pruriens

Sogwa¹,

Onweluzo²

2011

Agro-Science

View full text Add to dashboard Cite

show abstract

“…The variations in the protein content of the two yam varieties may be due to genetic composition of the varieties and environmental conditions (Woolfe ). The reduced protein content might be because of the progressive solubilization and movement of some nitrogenous substances into water used for soaking (Ukachukwu and Obioha ). All the samples had moisture content below 13% which is the standard for dry food samples as described by (Prinyawiwatkul et al.…”

Section: Discussionmentioning

confidence: 99%

Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking

Obadina

Babatunde

Olotu

2014

Food Science & Nutrition

View full text Add to dashboard Cite

This study investigated the effect of soaking pretreatments on some of the properties of flour obtained from two varieties of yam namely;Dioscorea alata andDioscorea rotundata with a view of providing information that will enhance their end use. The yam varieties were washed, chipped, parboiled at 50°C, soaked for different periods (0, 6, 12, and 18 h), dried at 60°C, and milled into flour. The flour samples were analyzed for their nutritional composition, pH, color, and functional properties. The flour samples were also made into pastes and were sensorially analyzed and 0 h soaked samples were used as control. The protein content of 18 h-soakedD. rotundata andD. alata flour samples was significantly different from the control and soaking had no effect (P > 0.05) on the fat and ash content but the carbohydrate content of the flour samples ranged from 83.08% to 86.13%. The 18 h-soakedD. rotundata flour sample had the lowest peak viscosity, breakdown value, and final viscosity among theD. rotundata variety samples. Pasting temperature ranged from 79.80 to 83.60°C and 6-h soakedD. alata flour sample had the lowest water absorption capacity and the highest bulk density. On the basis of sensory analysis, the panelist preferred the taste, texture, color, and appearance of paste made from the 18-h soakedD. rotundata flour to the paste of other flour samples. The results of this study show that D.rotundata should be soaked for 18 h prior to drying and milling in order to obtain a good-quality flour and paste.

show abstract

“…In that soup, they are allowed to cook for at least 30 min (Elittä and Carsky, 2003). It was estimated that It is therefore used in the same way as the seeds of "egusi" (melon), an extremely popular ingredient in Nigerian cooking, and sometimes the seeds of Mucuna and "egusi" are mixed to prepare the soup (Ukachukwu and Obioha, 2000). Another recipe developed for preparing it involves cracking the seeds, two overnight soakings, various water changes, and boiling for at least 20 min (Elittä and Carsky, 2003).…”

Section: Introductionmentioning

confidence: 99%

Dominant lethal mutations in rats fed extracts of Mucuna urens (Linn.)

Edim¹,

Samnuel²,

Eneobong³

2020

J. Med. Plants Res.

View full text Add to dashboard Cite

Dominant lethal mutation assay was carried out on rats after being treated with graded doses of ethanol extract of the seeds of Mucuna urens. Male albino rats (Wistar strain) were caged in three groups labeled, groups II, III and IV and treated with three different dosages of the ethanol extract of the seeds of M. urens; 70, 140 and 210 mg/kg body weight (BW), respectively, for 14 days. The positive control animals (group I), were treated with distilled water for the entire period. At the end of the feeding period of two weeks, they were co-habited with virgin female albino rats at a ratio of 1:1 for 3 days. 14 days after mating, the females were sacrificed for the dominant lethal mutation assay. The results of the dominant lethal mutation assay showed that only female rats in group II had implants on the uterine horn, of all the treated groups. The rats in groups III and IV did not have any implants at all. Biological evaluations (pre-implantation losses) carried out showed 0, 76, 100 and 100% lethal mutations in groups I, II, III and IV, respectively. The statistical evaluations obtained showed 8.6 b ± 0.47, 6.6 a ± 0.94, 0 ± 0.0 and 0 ± 0.0 in groups I, II, III and IV, respectively. Photographs of the corpora lutea were obtained using a digital camera (DCR-HC48E, KODAK). The results obtained can be attributed to the induction of dominant lethal mutations in spermatocytes and early spermatids in the male Albino rats, showing the mutagenic effect of the seeds of the plant M. urens and its potential as a male contraceptive.

show abstract

Effect of time duration of thermal treatments on the nutritive value of<i> Mucuna Chochinchinensis</i>.

Cited by 20 publications

References 0 publications

Effects of processing methods on the chemical composition of flour, <i>moinmoin</i> and <i>akara</i> from <i>mucuna</i> <i>pruriens</i>

Effects of processing methods on the chemical composition of flour, <i>moinmoin</i> and <i>akara</i> from <i>mucuna</i> <i>pruriens</i>

Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking

Dominant lethal mutations in rats fed extracts of Mucuna urens (Linn.)

Contact Info

Product

Resources

About