Mucuna Flagellipes Research Articles

Isolation and rheological characterization of Mucuna flagellipes seed gum

The gum from Mucuna flagellipes seed endosperm has been isolated and characterised using capillary viscometry and steady shear and small deformation oscillatory rheometry. The endosperm was found to constitute 67.15% of the whole seed and yielded 32.6% of gum. The Huggins and Kraemer plots obtained by capillary viscometry gave an intrinsic viscosity of 7.9 dL/g and viscosity average molecular mass was calculated to be 2.1 × 10 6 using the Mark–Houwink relationship. The zero shear viscosity was plotted against the coil overlap parameter, C[ η], and the slopes of the lines in the dilute and semi-dilute regions were found to be ∼1.0 and 4.6 respectively. The curves were fitted to the Tuinier and Martin equations and showed only qualitative agreement. The shear flow viscosity profiles indicated that M. flagellipes gum did not exhibit significant shear thinning at polymer concentrations less than 0.5%, however, at higher concentrations, pronounced shear thinning was observed with the relaxation time ( τ) increasing with increase in polymer concentration. The dynamic viscosity profiles showed that at all polymer concentrations examined, a Newtonian plateau was obtained at low frequencies indicating that the loss modulus was the dominant response. Plots of log η versus log γ ˙ and log η ∗ versus log ω were not superimposible and hence did not obey the Cox–Merz rule.

Studies on yield and yield component responses of <i>Mucuna flagellipes</i> to lime and phosphorus applications under field culture in a tropical ultisol.

Mucuna flagellipes was subjected to field scale culture over 1999 and 2000 growth seasons. Yield and yield component responses were evaluated using 4 x 3 factorial treatment combinations of phosphorus at 0, 20, 40, and 60kg P ha -1 and lime at 0, 1 and 2 t CaCO3 ha -1 . The experiment was laid out in a randomized complete block design and there were three replications. Liming and P-fertiliser, whether individually or in combination, significantly shortened the period to anthesis and to pod-set, increased the number of inflorescences, flowers and pods produced, and consequently increased seed yield. Percentage pod-set was improved by lime or P treatment but was still considered low at 43-45% on average. Combined application of 2 t ha-1 of CaCO3 and 40kg P ha -1 proved most satisfactory for use. Agro-Science Vol. 7 (1) 2008: pp. 58-65

Effects of phosphorus rates on the growth and yield of <i>Mucuna flagellipes</i> (vogel ex hook) in Obubra Cross River State, Nigeria

Effects of phosphorus rates on the growth and yield of <i>Mucuna flagellipes</i> (vogel ex hook) in Obubra Cross River State, Nigeria

Effect of length of soaking in water at room temperature and hot water treatment on the germination of <i>Mucuna Flagellipes (Vogel ex hook)</i> seeds

No abstract Keywords: Mucuna flagellipes ; seed pre treatment; germination Global Journal of Agricutural Sciences Vol. 4(1) 2005: 15-18

Oil content and fatty acid composition of some underutilized legumes from Nigeria

Three underutilized legumes from Nigeria, Brachystegia eurycoma, Tamarindus indica and Mucuna flagellipes, have been subjected to standard analytical techniques in order to evaluate proximate composition, physicochemical properties and contents of nutritional valuable elements and fatty acids of the seeds and oils. The proximate analysis indicated that the oil content was 5.87 ± 0.30, 7.20 ± 0.45 and 3.77 ± 0.21 g/100 g for B. eurycoma, T. indica and M. flagellipes, respectively. The seeds are rich in protein and carbohydrate, the protein content ranging from 11.82 ± 0.25 g/100 g–24.94 ± 0.18 g/100 g dry matter. These compare favourably with high protein animal sources like oyster, beef, pork and marine fishes. The iodine value of two of the oils place them in the non-drying group of oils, while the composition of all the oils compare well with those of rape seed, sesame, sunflower and groundnut seed oils. This suggests their use as edible oils. Analyses of the oils for fatty acids indicate that the oils contain linoleic acid which is one of the three essential fatty acids. The dominant fatty acids however are linoleic, palmitic, oleic and stearic acids with oleic acid having the highest percentage 24.13–31.50%. Eight nutritional valuable minerals were determined in the seed flours. The seeds are rich in potassium 52.1 mg/100 g–131 mg/100 g. They also contain significant concentration of iron 4.55 mg/100 g–8.20 mg/100 g.

Effect of priming with polyethylene glycol and sulphuric acid scarification on seed germination and early seedling growth in Mucuna flagellipes

AbstractPriming with polyethelene glycol or scarification with concentrated sulphuric acid both significantly enhanced germination of Mucuna flagellipes. Priming at – 15 bars or scarification by soaking for 25 min in acid appeared to be the most advantageous. Copyright © 2004 Whurr Publishers Ltd

Potentials of Gum From Detarium microcarpum (DM) and Mucuna flagellipes (MF) Seeds as Raw Beef Burger Stabilizers

Raw beef burgers containing graded levels (0.25, 0.5, 0.75. and 1.0%) of polysaccharide gums extracted from Detarium microcarpum (DM) and Mucuna flagellipes (MF) were produced. Unstabilized beef burgers and beef burgers containing gum tragacanth (TR) were also produced simultaneously to serve as control. The raw beef burgers were evaluated for selected physicochemical and sensory properties so as to assess the stabilization potentials of DM and MF polysaccharide gums relative to the conventional TR. Beef burgers containing the polysaccharide gums had significantly (P < 0.05) lower shrinkage, higher water holding capacity (WHC), and better stability under ambient conditions (27 +/- 1 degrees C and RH 90.6%) then the unstabilized burgers. Among the stabilized burgers, DM gum burgers had lower (P < or = 0.05) shrinkage and higher WHC than MF and TR gums burgers. All the gum-stabilized beef burgers required 9-26% higher compression force indicating a less friable product than the unstabilized burgers. At 0.25 and 0.5% levels of gum incorporation DM gum burgers had comparable compression force with TR gum burgers and this was lower (P < or = 0.05) than the compression force of MF gum burgers. Sensory panel results indicated a lower score for finger feel in gum-stablized burgers than the unstabilized burgers. DM and TR gum burgers had comparable scores with TR gum burgers in all the sensory attributes tested. Overall acceptability score showed that all the gum-stabilized beef burgers were acceptable. It was evident from the study that polysaccharide gums from DM and MF seeds can serve as effective stabilizers in beef burgers without adverse effect on the quality of the product.

Characterization of free sugars and xyloglucan-type polysaccharides of two tropical legumes

The major alcohol-soluble sugars in the dehulled flours of Detanium microcarpum and Mucuna flagellipes were glucose, fructose sucrose, raffinose and stachyose. Sucrose was the predominant sugar. Extraction with 10% trichloroacetic acid of the alcohol-insoluble residue gave a highly viscogenic mucilaginous polysaccharide complex, which upon anion exchange and gel permeation chromatographies gave a xyloglucan-type polysaccharide, having a 1,4-linked d-glucan backbone with branch-off residues composed of 1,6-linked d-xylose and some non-reducing terminal glucose moieties. The degree of branching was relatively high in D. microcarpum fraction.

Protern solubility profile and emulsification properties of Detarium Microcarpum and Mucuna flagellipes: Influence of PH and NaCI concentration

Protern solubility profile and emulsification properties of Detarium Microcarpum and Mucuna flagellipes: Influence of PH and NaCI concentration

Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread.

Incorporation of Detarium Microcarpum (Dm) and Mucuna flagellipes (Mf) water soluble polysaccharides (gums) at 0.0 to 0.5% levels in wheat flour was studied to evaluate their effect on the rheological properties of wheat flour dough and white bread quality. At all levels of incorporation, there were increases (p < or = 0.05) in water absorption of the dough. Doughs containing gums had higher (p < or = 0.05) mixing tolerance index than the control. Set back viscosities decreased by 4.0 RVU and 9.0 RVU with increased levels of Dm and Mf gum incorporation, respectively. Significantly (p < or = 0.05) higher oven spring occurred in all the gum substituted white bread when compared to the control. The 0.5% gum substituted breads had a significantly (p < or = 0.05) higher sensory score for crumb grain, texture but lower (p < 0.05) crumb firmness than the control as determined instrumentally. Textural analysis after 5 days storage revealed that Dm and Mf gums improved moisture retention properties of the bread and reduced crumb firming tendency.

Certain functional properties of gums derived from some lesser known tropical legumes (Afzelia africana, Detarium microcarpum and Mucuna flagellipes).

Gum was extracted from some lesser known tropical legumes--Afzelia africana, Detarium microcarpum and Mucuna flagellipes. The extracts were evaluated for some functional properties. At a constant shear rate the apparent viscosity of the gums was directly proportional to the gum concentration. At 2% concentration, the gum dispersions showed an apparent viscosity of 41.24, 115.05 and 145.14 cps for A. africana, D. microcarpum and M. flagellipes gums respectively, measured at 174/sec and 25 +/- 1 degree C with the NV sensor of Haaké rotovisko viscometer. All the gums were found to contain D-galactose as a major monosaccharide. In addition, the presence of D-mannose, and D-glucose were indicated in both D. microcarpum and M. flagellipes while L-rhamnose, was indicated only in A. africana. A. africana showed significantly (p < 0.05) lower water absorption capacity and gelation properties than D. microcarpum and M. flagellipes. All the gums showed good emulsion properties. Emulsions of M. flagellipes gum showed little response to pH changes while A. africana and D. microcarpum gum showed better emulsion properties at acid pH than at alkaline pH.

Lesser known Nigerian edible oils and fats. 3. Fatty acid compositions as determined by gas-liquid chromatography.

AbstractThe seeds of Parkia filicoidea, Treculia africana, Mucuna flagellipes, Telfairia occidentalis, Citrullus lanatus and Cucumeropsis edulis are commonly used in Nigerian cooking. The component acids of the oils of these seeds have been investigated qualitatively and quantitatively by gas‐liquid chromatography. Some of the seeds are shown to be a rich source of oil.