Evaluation of Proximate and Anti-Nutritional Composition of Mucuna Pruriens Seed Meal Subjected to Combined Processing.

Abstract

Mucuna pruriens is a tropical legume, and a sustainable protein source due to its high protein content (23-35 %). However, its utilization is hindered by anti-nutritional compounds. This study aimed to evaluate the effects of combined processing method (soaking, boiling, and roasting) on the proximate and anti-nutritional composition of Mucuna pruriens seed meal. The experiment was conducted at the Federal University of Technology, Minna, Nigeria. Mucuna pruriens seeds were obtained from the National Animal Production Research Institute, Kaduna. Seeds were subjected to triple combined treatment and analyzed for proximate and phytochemical composition using standard method. Results showed significant (p<0.05) reduction in quantity of anti-nutritional compounds, including saponin (76.32 %), alkaloid (72.72 %), and L-Dopa (74.82 %), while tannin (52.63 %), oxalates (54.63 %), phytates (52.25 %), phenol (61.32 %), and flavonoids (54.76 %) were all reduced below average respectively. Proximate analysis showed changes in nutritional composition, with increased nitrogen-free extract and reduced crude protein and ether extract. The combined treatment improved the overall nutritional value and safety of Mucuna pruriens seed meal. It was concluded that combined processing method is an effective method for reducing anti- nutritional compounds and enhancing the nutritional value of Mucuna pruriens seed meal, making it a viable alternative feed option for sustainable protein production and contributing to global food security and animal welfare.