Abstract
The effect of processing methods (autoclaving, cooking, roasting, and germination) on the nutritional characteristics of seeds of Mucuna urens are evaluated. Results indicate that processing methods significantly (p < 0.05) affect the crude protein content of Mucuna beans. Thermal processing results in low levels of methionine, cystine, lysine, and antinutritional factors (HCN, oxalate, phytate, and tannins), but increases the levels of copper and zinc. Proximate compositions differ significantly (p < 0.05) among processing treatments. The benefits of the processing methods in terms of the food value, and/or properties, of the horse-eye bean are discussed.
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