Effect of Fermentation on the Nutritional, Anti- Nutritional and Functional Properties of Horse Eye Beans (Mucuna urens) Flour

Aims: To evaluate proximate, mineral, anti-nutrient and functional properties of unfermented and fermented horse eye bean (Mucuna urens) flour.

Study Design: Single factor (one way).

Place and Duration of Study: Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Akwa Ibom State, Nigeria between August 2016 to October 2016.

Methodology: The seeds were sorted, washed, cracked open, dehulled and divided into four groups. The first portion was milled and sieved to get fine flour which served as control (UMUA). The second, third and fourth portions were fermented for 24, 48 and 72 h and coded as FMUB, FMUC and FMUD, respectively. The fermented beans were drained, dehulled, cubed into smaller sizes oven dried, milled and sieved to get fine flour. The flours obtained were analysed using standard analytical methods.

Results: The result obtained from proximate composition showed that fermentation significantly (p˂0.05) increased the crude protein, crude fat and ash content of the samples when compared with the unfermented sample (control). However, crude fibre and carbohydrate contents were significantly decreased as fermentation period increased. The selected minerals analysed (i.e. iron and phosphorus) exhibited a significant (р<0.05) increase in fermented flour samples except magnesium, potassium and sodium content that showed a significant decrease. More so, fermentation showed a significant decrease in all the anti-nutrients analysed especially phytate which usually limits the bioavailability of minerals and essential trace elements like iron which strengthens the immune system. Functional properties of fermented samples showed significant decreased in bulk density, with significant (р<0.05) increase in water and oil absorption capacity as well as gelation temperature.

Conclusion: Fermentation improves the nutrient composition, reduces anti-nutritional composition of horse eye beans thereby increasing its safety for human consumption and enhanced its functionalities in food formulations.