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Asian Journal of Animal Sciences
  Year: 2011 | Volume: 5 | Issue: 5 | Page No.: 340-348
DOI: 10.3923/ajas.2011.340.348
 
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Effect of Multi-processing Techniques on the Chemical Composition of Horse Eye Bean (Mucuna urens)

O.O. Effiong and U.E. Umoren

Abstract:
Horse Eye Bean Meal (HEBM) is one of the lesser-known legumes with a great potential. Though promising, the beans contain anti-nutritional factors. Eliminating the anti-nutritional factors by single processing method only gave partial detoxification. This experiment was therefore designed to evaluate the effect of multi-processing techniques on the chemical composition of the horse eye bean meal. The horse eye beans were cracked, divided into three groups and soaked in water at room temperature for 24, 48 and 72 h, respectively. Soaked beans in each group were peeled, divided into two sub-groups each and cooked for 60 and 90 min, respectively at 100°C. The cooked beans were sun-dried, toasted on open fire at 100°C, milled and individually stored in air-tight containers prior to the commencement of the experiment. The proximate composition, mineral, amino acid profile and concentration of some important anti-nutritional factors were determined. The experimental design used was completely randomized design. Result of the proximate composition showed that the processing methods significantly (p<0.05) reduced the percentage crude protein with the least value (21.62%) in treatment E. The crude fat and ash contents were significantly (p<0.05) increased with highest (10.16%) and (4.98%) in treatments D and F, respectively. Anti-nutritional factors were significantly (p<0.05) reduced. Treatment F caused greater reduction in the composition of Tannins (80.0 mg 100 g-1), total phenols (10.38 mg/100 g) and hydrogen cyanide (15.20 mg/100 g). Except for calcium and magnesium, the rest of the minerals were significantly (p<0.05) influenced by processing. Different processing methods caused substantial reduction of some of the essential amino acids. It was concluded that 72 h soaked, 90 min cooked and toasting (treatment F) was most effective method of processing horse eye bean meal.
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How to cite this article:

O.O. Effiong and U.E. Umoren, 2011. Effect of Multi-processing Techniques on the Chemical Composition of Horse Eye Bean (Mucuna urens). Asian Journal of Animal Sciences, 5: 340-348.

DOI: 10.3923/ajas.2011.340.348

URL: https://scialert.net/abstract/?doi=ajas.2011.340.348

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