Abstract
Dry seeds of Mucuna pruriens were processed into two indigenous food products – moinmoin and akara – using the traditional processing methods while varying steaming time for moinmoin and parboiling time of beans for akara. Raw and untreated bean flour (UWMF) served as the control. The nutrient and antinutrient composition of raw beans and processed beans were evaluated. Results showed that for moinmoin, processing caused significant (p
Highlights
Food insecurity is worsening especially in the developing countries
The higher protein content of SDMF when compared to UWMF could be attributed to dehulling which increased the effective weight of the analysed samples (Bressani et al, 2003)
The lower crude protein value of the MM samples could be as a result of dilution effect of cooking oil and other ingredients used in the preparation of moinmoin
Summary
Food insecurity is worsening especially in the developing countries. This situation is further threatened, by the current global food crisis caused by such factors as draught, flood, war, etc which has sent the prices of the conventional plant sources of proteins out of the reach of the already impoverished populace of these regions. This unfortunate scenario has escalated the prevalence of malnutrition in these countries. Agrobiodiversity represents locally available and affordable resources with untapped potential in grassroots strategies for advancing food security
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