Comparative Studies on the Proximate Composition and Functional Properties of Mucuna Sloanei Bean Flour Varieties

Ide P. E (), Eze P. C and Eze C. N

Journal of Asian Scientific Research, 2019, vol. 9, issue 11, 185-192

Abstract: The proximate composition and functional properties of Mucuna sloanei bean flour were determined. Two sample varieties, namely; Big Sized and the Small Sized were used for the experiment. The result obtained from the functional properties of the flour showed that foaming capacity, oil absorption capacity, water absorption capacity, swelling power were 15.29 %, 2.63 %, 6.45 %, 12.79 % and 15.14 %, 2.37 %, 6.15 %, 11.54 % for Big and Small Sized Horse-Eye bean flour respectively. The results indicate that the Big Sized sample flour can be used as ingredients in paste products and also in production of baked food products than the Small Sized sample flour. Analysis showed that there was significant (p < 0.05) differences in the functional properties of both samples. The proximate composition recorded were protein, 23.51 %; crude fibre, 2.45 %; carbohydrate, 68.34 %; fat 7.18 % and protein, 25.33 %; crude fibre, 2.44 %; carbohydrate 61.82 %; fat, 6.89 % for Big and Small Sized Horse-Eye bean flour respectively. The result showed significant difference at (p < 0.05) confidence interval on proximate analysis of both samples.

Keywords: Horse-eye bean flour; Functional properties and proximate composition. (search for similar items in EconPapers)
Date: 2019
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