Abstract
The study was to evaluate the effects of different processing methods on the proximate and anti-nutritional contents of Mucuna pruriens leaf meal. The Mucuna pruriens leaves were collected and processed by Air-dried Mucuna Leaf Meal (AMLM), Soaked Mucuna Leaf Meal in Cold Water (CMLM), Soaked Mucuna Leaf Meal in Hot Water (HMLM) and Fermented Mucuna Leaf Meal (FMLM). Proximate analysis showed that FMLM had the highest value (25.94±0.94%), while the lowest recorded in the CMLM (23.00±0.00%). The analysis of anti-nutritional factors showed that hydrocyanic acid, oxalate, phytate, saponin, reduced significantly (P<0.05) after processing the Mucuna Leaf Meal. Keywords: Mucuna pruriens leaves, proximate composition, anti-nutrients, air-dried, soakings, fermented.
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