Effects Of Roasting, Boiling And Steaming On The Ease Of Dehulling And Physicochemical Properties Of Mucuna Flagellipes Seeds

ABSTRACT

The effect of roasting, boiling and steaming on the ease of dehulling and physicochemical properties of Mucuna flagellates seeds was investigated. Mflagellipes seeds were subjected to different processing method; Dehulling time of samples were recorded to determine the ease of dehulling and the dehulled sample were dried and milled into flours. The flours were evaluated for physicochemical properties. Treatment for 90mm significantly (P<0.05) affected the ease of dehulling than other treatments. The Mucunajiagellipes flour derived from boiling and steaming for 60mm and boiling for 30mm gave the highest bulk density (0.71g/ml). Roasting for 30mm and boiling 90mm gave the highest water absorption capacity WAC (6.50g/g). Roasting for 30niin and 60mm and steaming for 30mm gave the highest OAC (2.20g/g). The 60mm roasted flour had the highest FC (5.88%) while the 60mm boiled flour had highest EC (44.31%). 90mm roasted flour had highest GC (12%) and the 60mm roasted flour had highest viscosity (592CP).