Mucuna Flagellipes Research Articles

Phytochemistry, Mineral Estimation, Nutritional, and the In Vitro Anti-Sickling Potentials of Oil Extracted from the Seeds of Mucuna Flagellipes

Abstract. Sickle cell disease is an inherited blood disorder indicative of red blood cells becoming sickle-shaped. The study investigated the in vitro anti-sickling potentials of the seed oil of M. flagellipes. The phytochemistry (fatty acids, vitamins, and minerals) was also determined using standard protocols. Finally, nutritional calculations on the oil were performed to determine its suitability for nutritional purposes. The result showed high zinc content (780 ± 2.50 µg/ 100 mg), while low iron content was observed (170 ± 1.30 µg/ 100 mg). Vitamin analysis showed the presence of vitamins A, E and K with values of 220 ± 1.60, 370 ± 2.20, and 197 ± 0.23 µg/100 mg respectively. The fatty acid profile revealed oleic (31.87 %) and linoleic (18.30 %) fatty acids as the major unsaturated fat in the oil, while palmitic fatty acid (5.91 %) was the major saturated fatty acid. Nutritional calculations showed high PUFA/SFA (2.07), MUFA/SFA (3.62), and UI (68.47). However, the index of thrombogenicity (0.07) and atherogenicity (0.11) was low in the seed oil. Finally, the in vitro anti-sickling potentials of the seed oil showed the oil inhibited and reversed sickling in a dose-dependent manner. Hbs polymerization was also inhibited and Fe2+/Fe3+ was upregulated following treatment with the seed oil. Collectively, the oil showed good anti-sickling potentials, which can be labelled to the presence of zinc, vitamins and unsaturated fat. The nutritional calculations suggest that the seed oil is cardio-friendly and does not pose any nutritional threat.

Nutritive and Non-Nutritive Properties of Different Processing Methods on Mucuna Flagellipes Seeds

The effects of processing on the chemical properties (proximate, mineral, vitamins, and anti-nutritional factors) and the physicochemical properties of Mucuna flagellipes seeds were assessed. Mucuna flagellipes also known as “Ukpo” seeds were purchased from a local market and divided into three portions. The first sample labeled with A was processed by frying and the second sample of the seeds labeled B was boiled, while the third sample labeled with C was processed by roasting. Samples were analyzed by official methods of analysis as results generated were subjected to one-way analysis of variance (ANOVA). The proximate compositions showed a significant difference at (P< 0.05) in some nutrients evaluated. In terms of moisture content, all the fried samples were lower (5.00±0.92%) than the boiled (14.53±0.42%) and roasted (11.87±0.23%) samples. Also, there was no significant difference (P< 0.05) observed in the ash content for the processed samples. The protein content of the processed samples was low and no significant difference (P< 0.05) was observed. The seed oil was extracted with (40 - 60°C) n-hexane and the oil was separated from the solvent using a rotary evaporator. The result of the analysis shows that the saponification value, peroxide value, and Iodine value showed significant differences (P< 0.05). In terms of fat content, all the processed samples had lower values 5.13±0.42, 3.87±0.12, and 4.87±0.31 for fried, boiled, and roasted Mucuna flagellipes seed oil respectively. No significant difference was observed. The various seed samples were found to contain no less than 0.60 mg/100 g of oxalate, 0.70 mg/kg of phytate. They were relatively high in alkaloid, terpenoid, cyanide, and flavonoid. The predominant mineral was sodium in all the processed samples with the values ranging from (119.48±10.45mg/kg) to (102.20±13.038mg/kg) followed by magnesium 8053±0.13mg/100ml, 7.12±0.58mg/100ml, ad for fried, boiled and roasted Mucuna flagellipes, while all the processed samples were significantly low in potassium (0.37±0.03 to 0.30±0.14mg/kg). There was a significant difference (P < 0.05) observed in some of the vitamin content. These research results may offer a scientific basis for the use of the processed Mucuna flagellipes seeds as food for humans and oil extracts for the manufacture of industrial products.

Effect of Processing on the Nutrient, Anti-nutrient and Functional Properties of Mucuna flagellipes (Ox-eyed Bean) Seed Flour; An Underutilized Legume in Nigeria

The promotion and consumption of underutilized legumes could help mitigate food insecurity and alleviate malnutrition in developing countries. In this study, the effect of processing on the nutritional, anti-nutritional and functional properties of Mucuna flagellipes seed flour was determined. The proximate composition of the samples showed that the flours had a range of 7.37 to 11.46 % moisture, 18.21 to 28.53% crude protein, 2.93 to 3.97% fat, 8.06 to 12.90% crude fibre, 2.74 to 4.69% ash, 38.45 to 59.09% carbohydrate, and 1446.34 to 1285.43KJ/100g energy. Profile of the amino acid showed that the lysine, leucine, tryptophan and aspartic acid in the unprocessed flour were significantly (P ≤ 0.05) reduced by roasting. The vitamin composition of the samples showed that vitamin A, vitamin C and vitamin E varied between; 0.15 to 3.46 mg/100g, 0.03 to 85.54 mg/100g, 3.41 to 14.24mg/100g respectively. The mineral composition of the flours showed that the calcium, potassium, phosphorus, magnesium, iron and zinc contents of the samples varied between 132.02 to 167.00mg/100g, 85.91 to 145.00mg/100g, 80.95 to 132.87mg/100g; 83.74 to 145.19mg/100g, 19.90 to 33.16mg/100g and 3.96 to 6.26mg/100g, respectively. The following mineral ratios were lower than the reference balance (ideal) and also lower than the minimum in the acceptable ideal range: Ca/Mg, Ca/K, Ca/P and [K ⁄(Ca+Mg)] for all the seed flours except for Ca/P mineral ratio whose value for the roasted seed flour falls within the acceptable ideal range. The mineral safety index showed that Ca, Mg, P and Zn were all lower than the standards for all the seed flours, whereas Fe was higher than the standard in all the seed flour. The anti-nutritional factors of the samples were significantly (P ≤ 0.05) reduced by autoclaving and roasting than by boiling and soaking methods. The calculated molar ratios of phytate:calcium, phytate:iron, phytate:zinc, oxalate:calcium and [Phytate][Calcium]/[Zinc] were below the critical value and this indicate that the bioavailability of calcium, iron, and zinc in the raw and processed seed flour could be high. The nutrient composition of the flour suggests that it has the potential to be used as both nutritional supplements and functional ingredients in the preparation of a number of baked and complementary food products.

Chemical composition and in vitro antiobesity and in vivo anti-hyperlipidemic effects of Ceratotheca sesamoides, Jatropha tanjorensis, Mucuna flagellipes, Pterocarpus mildbraedii and Piper guineense

Ethnopharmacological relevanceCeratotheca sesamoides, Jatropha tanjorensis, Mucuna flagellipes, Pterocarpus mildbraedii and Piper guineense are all medicinal plants found in West Africa and used traditionally for the treatment of various ailments such as; hypertension, arteriosclerosis, anemia, malaria and flatulence. Aim of the studyThe purpose of this study is to ascertain the in vitro anti-obesity and in vivo anti-hyperlipidemic activity of extracts and fractions of selected plants. Materials and methodsThe ethanolic extract of the aforementioned five plants were tested in vitro for their activity against porcine pancreatic lipase and alpha-amylase at a concentration of 1mg/ml. Thereafter, the IC50 values of the plants active against alpha-amylase were determined. The ethanolic extract of P. mildbraedii and M. flagellipes were fractionated using n-hexane, n-butanol, ethyl acetate and water, thus the four fractions each obtained were used for further in vitro and in vivo studies. Thirty-five male rats were divided into seven groups out of which groups 2–7 were made hyperlipidemic using poloxamer 407 (1.0 g/kg body weight) intraperitoneally. Groups 1, 2 and 3 were the normal, hyperlipidemic and standard drug control groups respectively, whereas groups 4–7 were the test groups. ResultsC. sesamoides, M. flagellipes and P. mildbraedii inhibited alpha-amylase activity, while M. flagellipes and P. mildbraedii had activity against pancreatic lipase. The n-hexane fraction of P. mildbraedii and M. flagellipes inhibited both lipase and amylase enzyme activities among the four fractions of each plant tested. The GCMS analysis of n-hexane fractions revealed the presence of two major compounds in each plant which were 9-octadecenoic acid and hexadecanoic acid in P. mildbraedii, and hexadecanoic acid and 9,12-octadecadienoic acid in M. flagellipes. The in vivo studies revealed that the n-hexane fraction of P. mildbraedii and M. flagellipes significantly decreased (p < 0.05) total triglycerides, total cholesterol, and low density lipoprotein cholesterols when compared to the hyperlipidemic control rats. ConclusionsP. mildbraedii and M. flagellipes have the potency to act as antiobesity and anti-hyperlipidemic agents.

Improved Exploratory Behaviour and Body Weight in Mice following Chronic Diet Consumption of Mucuna flagellipes

Background and Aim: The use of Mucuna flagellipes in recent time has been on the increase as a result of its speculated therapeutic effect mostly on the protein level of the body. And owing to the fact that there are no detailed reports on Mucuna flagellipes on its effect on neurobehavioral parameters, this work is therefore intended to investigate the possible effects of this herb on the exploratory behavior and body weight in Swiss white mice. Methods: Twenty (20) mice of mixed gender were randomly divided in to two groups of ten mice each. Group 1 served as the control, while group 2 received the Mucuna flagellipes diet. The feeding lasted for 31 days. The open field maze task was used to assess exploratory behavior. All mice were allowed free access to clean drinking water. Daily food intake, water intake and body weight change were measured. Results: The results showed that the Mucuna flagellipes diet fed mice had significantly increased (p<0.01; p<0.05) line crossings, close arm duration and Stretch Attend Posture (SAP) compared to control. There was an increase in food intake and water intake (p<0.001 and p<0.01) compared to control. However, the body weight change was statistically higher but not significant when compared to the control group. Conclusion: Therefore, consumption of Mucuna flagellipes improves exploratory behavior and body weight in mice. These may be has a result of an unknown phytochemical compound present in Mucuna flagellipes.

Mucuna Flagellipes Chronic Diet Consumption Improves Exploratory Behaviour and Body Weight in Mice

The use of Mucunaflagellipes in recent time has been on the increase as a result of its speculated therapeutic effect mostly on the protein level of the body. And owing to the fact that there are no detailed reports on Mucunaflagellipes on its effect on neurobehavioral parameters, this work is therefore intended to investigate the possible effects of this herb on the exploratory behavior and body weight in Swiss white mice. Twenty (20) mice of mixed sex were randomly divided in to two groups of ten mice each. Group 1 served as the control, while group 2 received the Mucunaflagellipes diet. The feeding lasted for 31 days. The open field maze task was used to assess exploratory behavior. All mice were allowed free access to clean drinking water. Daily food intake, water intake and body weight change were measured. Data were analyzed using the statistical tools (one way ANOVA and student t-test).The results showed that the Mucunaflagellipes diet fed mice had significantly increased (p&lt;0.01; p&lt;0.05) line crossings, close arm duration and stretch attend posture (SAP) compared to control. There was an increase in food intake and water intake (p&lt;0.001 and p&lt;0.01) compared to control. However, the body weight change was statistically higher but not significant when compared to the control group. Therefore, consumption of Mucunaflagellipes improves exploratory behavior and body weight in mice. These may be has a result of an unknown phytochemical compound present in Mucunaflagellipes.

English

Field studies were carried out in the Teaching and Research farm of Cross River University of Technology, Obubra, Nigeria in 2016 and 2017 cropping seasons to determine the effects of lime and phosphorus on the nodulation of Mucuna flagellipes. The experimental design was a 3 × 4 factorial of three lime rates: 0, 1 and 2 t CaCO3/ha and four P rates: 0, 20, 40 and 60 kg P/ha laid out in a randomized complete block design with three replications. Lime at 2 t/ha significantly reduced soil acidity, improved growth and yield of M. flagllipes. The highest number of leaves and nodule per plant were obtained at phosphorus rate of 60 kg/ha. The combined used of 2 t/ha lime and 60 kg/ha P resulted in the highest leaf area index, dry matter of plant fractions (leaf, stem and nodule) per plant. A combination of 40 kg/ha and 1.0 t/ha lime produced the highest seed yield (3.768 and 3.567 t/ha) per hectare in 2016 and 2017. Results indicated improvement in soil nutrients after harvest. Farmers can use 2 t/ha lime, 40 kg/ha P or 1 t/ha lime combined with 40 kg/ha P to cultivate M. flagellipes an indigenous legume readily available in Nigeria in place of expensive nitrogenous commercial fertilizers for improved biological nitrogen fixation seed yield and sustainable soil fertility management. Key words: Mucuna flagellipes, nodulation, lime, P-fertilizer, nodulation, yield.

Long Term Consumption of Ibie Leave (Mucuna Flagellipes) Diets Improves Visuo-Spatial Learning and Memory in Swiss White Mice

Long Term Consumption of Ibie Leave (Mucuna Flagellipes) Diets Improves Visuo-Spatial Learning and Memory in Swiss White Mice

Long Term Consumption of Ibie Leave (Mucuna Flagellipes) Diets Improves Visuo- Spatial Learning and Memory in Swiss White Mice

Long Term Consumption of Ibie Leave (Mucuna Flagellipes) Diets Improves Visuo- Spatial Learning and Memory in Swiss White Mice

Deturbidization of Petroleum-Produced Water by Novel Mucuna Seed: Characterization, Kinetics, and Statistical Analyses

This work studied the removal of produced water (PW) turbidity by novel Mucuna seed coagulant (MSC) using single-angle nephelometry. MSC was a by-product of sequential ethanol-multiple salt oil extraction from the Mucuna seed. The process kinetics, statistics, and purification efficiency at varying PW pH levels and MSC dosages were investigated. The precursor (Mucuna flagellipes seed), bio-coagulant (MSC), and generated sludge after treatment (GSAT) were characterized using Fourier transform infrared spectroscopy (FTIR), scanning electron microscopic (SEM)/elemental analyses, X-ray diffraction (XRD), and thermogravimetric analysis (TGA)/differential scanning calorimetry (DSC). At the optimum, 200 mg/L MSC dosage, pH 4, and 2400-s settling time were obtained for rate constant of 9E−06 L g−1 s−1. The precursor, MSC, and GSAT were of a compact network/primitive lattice structure and thermally stable. MSC and alum comparatively recorded maximum treatment efficiencies of 98.03 and 96.41%, respectively. Within the experimental conditions, it could be concluded that MSC was relatively more effective for the purification of PW.

Effects of Lime on Growth and Yield of Mucuna flagellipes (Vogel ex Hook) in an Acid Tropical Ultisol

Effects of Lime on Growth and Yield of Mucuna flagellipes (Vogel ex Hook) in an Acid Tropical Ultisol

Perikinetics and sludge study for the decontamination of petroleum produced water (PW) using novel mucuna seed extract

In this study, Mucuna flagellipes seed extract was applied in the coagulation–flocculation of produced water (PW). Process parameters such as pH, dosage, and settling time were investigated. Process kinetics was also studied. Instrumental characterization of mucuna seed (MS), mucuna seed coagulant (MSC), and post effluent treatment settled sludge (PTSS) were carried out. The optimum decontamination efficiency of 95 % was obtained at 1 g/L MSC dosage, PW pH of 2, and rate constant of 0.0001 (L/g/s). Characterization results indicated that MS, MSC, and PTSS were of network structure, primitive lattice, and thermally stable. It could be concluded that MSC would be potential biomass for the treatment of produced water under the experimental conditions.

Bio-Banking on Neglected and Underutilized Plant Genetic Resources of Nigeria: Potential for Nutrient and Food Security

The poor quality of habitual diet and lack of dietary diversity in Sub-Sahara Africa are grossly contributing to deficiencies of micronutrients in the menu of poor rural and semi urban communities particularly in Nigeria, leading to the high incidence of hidden hunger. This has manifested in the high prevalence of non-communicable diseases such as stunted growth, goiter, blindness, kwashiorkor and marasmus. Five underutilized traditional leafy vegetables (TLVs) of southeast Nigeria were assessed by standard methods to determine their physiochemical and antioxidant values. These TLVs were Abelmoschus esculentus (L.) Monench (Okra), Ageratum conyzoides Linn (Goat weed), Acanthus montanus (Ness) T. Anders. (Leopard’s tongue), Bombax buonopozense P. Beauv. (Kapok Tree) and Mucuna flagellipes (Devil bean). Results showed that the leaves of Bombax buonopozense and Abelmoschus esculentus contained appreciable amounts of protein, fat, fibre, carbohydrate and mineral elements, and generally low level of toxicants. Furthermore, the anti-oxidant contents of the five TLVs highlighted their biological values as medicinal plants with the high potency in fighting diseases. The above results showed that these vegetables could be valuable and important contributors to the diets of the rural poor and semi-urban people of southeast Nigeria for improved human nutrition, reduction of hidden hunger and food security.

Proximate, Functional and Anti-Nutritional Properties of Boiled Ukpo Seed (Mucuna flagellipes) Flour

“Ukpo” ( Mucuna flagellipes ) seed flour is one of the soup thickeners used in most rural Igbo-speaking communities of Southern Nigeria. Its preparation is usually associated with long cooking time which is required to soften the cotyledon before grinding as well as reduce the anti-nutritional components of the seed. This work was therefore aimed at determining the effect of boiling time on some functional properties and antinutritional properties of the ukpo seed flour. The result obtained showed that there were slight reductions in the protein, fat and ash content as boiling time increased probably due to leaching. All the functional properties analysed increased significantly (p ≤ 0.05) with increasing boiling time. The water absorption, oil absorption and emulsion capacities increased from values of 1.60 ml/g, 1.23 ml/g and 9.3 ml/g respectively at 0 minutes to 3.2 ml/g, 2.8 ml/g and 17.66 ml/g respectively at 60 minutes. The bulk density and swelling index also increased from 0.72 g/ml to 1.17 cm 3 /cm 3 and from 1.02 g/ml to 1.36 cm 3 /cm 3 respectively. The oxalate, tannin, saponin, phenol and phytate contents decreased significantly (p ≤ 0.05) with increasing boiling time. The values at 60 minutes boiling time were 0.14%, 0.182%, 0.434%, 0.146% and 0.719% respectively. These results suggest that heat treatment improves the performance of the Ukpo flour in soup thickening while reducing to a large extent the anti-nutritional properties.

Effects of moisture content and temperature on the specific heat of soya bean, Moringa oleifera seed and Mucuna flagellipes nut

Abstract: The specific heat of soya bean var iety TGX 1 , 440–1E, moringa oleifera seed, moringa oleifera kernel and mucuna flagellipes nut were evaluated and their variation s with moisture content and temperature were investigated, using the method of mixture. T he specific heat of soya bean, moringa oleifera seed, moringa oleifera kernel and mucuna flagellipes nut increased linearly from 1 780 to 2 646 J/ ( kg·K ) , 1 520 to 2 516.121 J/ ( kg·K ) , 1 625.24 to 2 458.214 J/ ( kg·K ) and 2 080 to 4 586 J/ ( kg·K ) i n the moisture content and temperature ranges of 6.16 % –51.52 % (d.b . ) and 305.8–363 K, 8.43 % –31.66 % (d.b . ) and 300–341.88 K, 6.75 % –31.5 % (d.b . ) and 300–344.38 K, and 3.38 % –10.7 % (d.b . ) and 300–330.75 K, respectively . While the specific heat of soya bean increased with increase in temperature up to a certain point and decreased with further increase in temperature, the specific heat of moringa oleifera seed and kernel increased linearly, and mucuna flagellipes nut exhibited a second order polynomial relationship between its specific heat and average temperature. Regression models, which could be used to reasonably predict the specific heat of these products at specified moisture content and average temperature, were established. Key words: s oya bean var. TGX 1 , 440-1E, moringa oleifera, mucuna flagellipes , specific heat, moisture content, temperature DOI: 10.3965/j.issn.1934-6344.20 11 .0 1 .0 87 -0 92 Citation: Ndubisi A Aviara, Samuel E Ehiabhi, Obafemi O Ajibola, Suradeen A Oni, Pwanzadom P. Power, Thlama Abbas , et al. Effect of m oisture c ontent and t emperature on the s pecific h eat of s oya bean, Moringa oleifera s eed and Mucuna flagellipes n ut . Int J Agric & Biol Eng, 20 11 ; 4 ( 1 ): 87 <span style=font-size: 9pt; line-height: 140%; font-family:

Effects of moisture content and temperature on the specific heat of soya bean, Moringa oleifera seed and Mucuna flagellipes nut

Abstract: The specific heat of soya bean var iety TGX 1 , 440–1E, moringa oleifera seed, moringa oleifera kernel and mucuna flagellipes nut were evaluated and their variation s with moisture content and temperature were investigated, using the method of mixture. T he specific heat of soya bean, moringa oleifera seed, moringa oleifera kernel and mucuna flagellipes nut increased linearly from 1 780 to 2 646 J/ ( kg·K ) , 1 520 to 2 516.121 J/ ( kg·K ) , 1 625.24 to 2 458.214 J/ ( kg·K ) and 2 080 to 4 586 J/ ( kg·K ) i n the moisture content and temperature ranges of 6.16 % –51.52 % (d.b . ) and 305.8–363 K, 8.43 % –31.66 % (d.b . ) and 300–341.88 K, 6.75 % –31.5 % (d.b . ) and 300–344.38 K, and 3.38 % –10.7 % (d.b . ) and 300–330.75 K, respectively . While the specific heat of soya bean increased with increase in temperature up to a certain point and decreased with further increase in temperature, the specific heat of moringa oleifera seed and kernel increased linearly, and mucuna flagellipes nut exhibited a second order polynomial relationship between its specific heat and average temperature. Regression models, which could be used to reasonably predict the specific heat of these products at specified moisture content and average temperature, were established. Key words: s oya bean var. TGX 1 , 440-1E, moringa oleifera, mucuna flagellipes , specific heat, moisture content, temperature DOI: 10.3965/j.issn.1934-6344.20 11 .0 1 .0 87 -0 92 Citation: Ndubisi A Aviara, Samuel E Ehiabhi, Obafemi O Ajibola, Suradeen A Oni, Pwanzadom P. Power, Thlama Abbas , et al. Effect of m oisture c ontent and t emperature on the s pecific h eat of s oya bean, Moringa oleifera s eed and Mucuna flagellipes n ut . Int J Agric & Biol Eng, 20 11 ; 4 ( 1 ): 87 <span style="font-size: 9pt; line-height: 140%; font-family:

The Proximate, Mineral, and Toxicant Compositions of Four Possible Food Security Crops from Southeastern Nigeria

The proximate, nutritional, and antinutritional compositions of the raw, cooked, and roasted samples of four Nigerian indigenous seeds-Sphenostylis stenocarpa, Pentaclethra macrophylla, Mucuna flagellipes, and Citrullus colocynthis-were evaluated. Also estimated were zinc and divalent cation bioavailability of the seeds using millimolar ratios/kg dry weight of [calcium]/[phytate], [phytate]/[zinc], [calcium][phytate]/[Zn], and [phytate]/[total phosphorus]. The results obtained revealed that the seeds of P. macrophylla and C. colocynthis had high protein and lipid levels. All the seeds were also found to have high energy value and low moisture content. Mineral analysis showed the presence of Na, K, Ca, and Mg in appreciable quantities and Zn, I, Fe, and Se in minute quantities. Antinutritional analyses indicated the presence of traces of tannin, oxalate, phytate, saponin, and cyanide in the samples. The various processing techniques had significant (P ≤ .05) effects on the measured parameters. The calculated [Ca][phytate]/[Zn] molar ratios revealed that these seeds had values above the critical level of 0.5 mL/kg, thus indicating reduced bioavailability of zinc. In view of the high nutrient contents, low antinutritional contents after processing, and their superabundance, these seeds could be cheap nutrient sources. The implications of these findings with regards to food security are enormous.

Quantification of aflatoxin B1 in ready-to-use food thickeners in South-east geo-political zone in Nigeria.

A total of 150 ready to use food thickeners were randomly collected from various markets in both urban and rural settings. Four of the samples tested Achi (Brachystegia eurycoma), Akpalata (Afzelia africana), Ofor (Detarium microcarpum), and Ukpo (Mucuna flagellipes) were contaminated with fungal flora. The most common and prevalent fungi observed on incubated powdered form of food thickeners on media, were the Aspergillus group namely Aspergillus flavus,Aspergillus parasiticus and Aspergillus niger. Pure isolates of A. flavus and A. parasiticus from various food thickeners from open markets in Nigeria were screened for their potential to produce aflatoxin B1 (AFB1) on agar media. Ultraviolet (UV) light, a standard procedure was used to differentiate the toxin from non-toxin form of Aspergillus species. Further, aflatoxin quantification was done using thin layer chromatography (TLC) followed by fluorometry. A. flavus was more prevalent than A. parasiticus in all samples. Toxin and non-toxin isolates were grouped as per bright greenish-yellow fluorescence (BGYF) presumptive test under UV light. The amounts of AFB1 from A. flavus isolates ranged between 0.94 to 3.83 µg/g of agar and all positive A. parasiticus ranged from 0.22 - 2.87 µg/g of agar. Analysis of food thickeners also revealed a high incidence and alarming levels of naturally produced aflatoxin. The levels of AFB1 ranged between 4.0 and 95 µg/g in various food thickeners tested. That the presence of aflatoxin in food thickeners poses a potential health threat to consumers in this part of Nigeria and elsewhere is discussed. Key words: Ready-to-use food thickeners, Aspergillus sp., aflatoxin B1, thin layer chromatography, fluorometry.

Effects of processing methods on the levels of some antinutritional factors in &lt;i&gt;Mucuna flagellipes&lt;/i&gt;

Effects of soaking, boiling, autoclaving and roasting on the levels of certain antinutrients present in the seeds of Mucuna flagellipes were studied. Compared to other treatment, soaking had the least loss of trypsin inhibitor regardless of its duration. Soaking, boiling and autoclaving significantly (P

Effects of soaking and boiling, and autoclaving on anti-nutritional factors content of Mucuna flagellipes

Effects of soaking and boiling, and autoclaving on anti-nutritional factors content of Mucuna flagellipes