Physicochemical Composition of Processed Velvet bean Mucuna pruriens Var Utilis Seed Flour and Consumer Acceptability of Bitter Leaf Soup Thickened using these Flours
R. N. Attaugwu
Department of Food Science and Technology, Madonna University Nigeria, Akpugo Campus, Enugu State, Nigeria.
J. I. Anyadioha *
Department of Food Science and Technology, Madonna University Nigeria, Akpugo Campus, Enugu State, Nigeria.
C. R. Ogbuokiri
Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The study investigated the effect various processing treatments on the physicochemical composition of mucuna seed flour and consumer acceptability of bitter leaf soups thickened using these flours. Mucuna pruriens vas utilis seeds were processed by roasting, microwave toasting, steeping and boiling and/or a combination of these treatments followed by drying for 48 hours and milling into flour. The processed flours were used to thicken bitter leaf soup and consumer acceptability of the soups were evaluated by sensory evaluation and data generated were statistically analyzed. The results showed that the proximate composition of samples ranged from 10.71- 22.94 %; 14.25 to 17.95 %; 2.43 - 9 4.93%. 0.59-3.27%, 2.62-5.68%, 48.43% - 57.40% of crude protein, moisture; ash, fiber, fat and carbohydrate respectively, with the sample MB (boiled mucuna seed) having the highest protein content. The Overall acceptability score ranged from 6.00 to 8.06 with the sample MSB (steeped and boiled mucuna seed flours) having the highest score while the mean scores for taste, aroma and mouth feel ranges from 7.67– 8.00; 6.53 – 7.67; 6.13 – 7.93 respectively. Therefore, with an overall acceptability rating of 6-8 for all the soups, processed Mucuna seed could favorably compare with other soup thickeners especially the soaked and boiled Mucuna seed flour.
Keywords: Velvet bean, flours, Mucuna seed