Authors : A.H. Akinmutimi and U.H. Ukpabi
Abstract: The nutritive value of raw and processed velvet beans (Mucuna pruriens) was investigated using the following parameters-proximate composition, gross energy, mineral composition and anti-nutritional factors. The raw and processed seeds were dried, milled and chemically analysed. Values for crude protein, ether extract and ash for the raw seeds were similar to the values for seeds cooked for 30 min but significantly (p<0.05) higher than the seeds cooked for 60 and 90 min. The gross energy content for the raw had significantly (p<0.05) higher values than all. For mineral contents (macro and micro) seeds cooked for 90 min had the highest value that were significantly (p<0.05) higher than all with exception of Sodium that did not follow a specific pattern. Also, seeds cooked for 90 min had the highest percentage reduction in all the anti-nutritional factors with 100% reduction in trypsin inhibitor, 69.62% in hydrogen cyanide and 27.05% reduction in tannin. With appreciable value of crude protein (22.82%), energy content of 4.23 kcal g 1, highest values for both macro and micro minerals and highest percentage reduction in all the anti-nutritional factors for the seeds cooked for 90 min. Ninety minutes of cooking is therefore, recommended for usage in livestock and poultry ration.
A.H. Akinmutimi and U.H. Ukpabi , 2008. Effect of Cooking Periods on the Nutrient Composition of Velvet Beans (Mucuna pruriens). Agricultural Journal, 3: 204-207.