Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours

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• 作者：D. Yannick Mang ; A. Bouba Abdou…
• 关键词：Mucuna bean flour ; Varieties ; Dehulling ; Boiling ; Physico ; chemical properties ; Functional properties ; Pasting properties
• 刊名：Sensing and Instrumentation for Food Quality and Safety
• 出版年：2015
• 出版时间：September 2015
• 年：2015
• 卷：9
• 期：3
• 页码：435-447
• 全文大小：686 KB
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• 作者单位：D. Yannick Mang (1)
  A. Bouba Abdou (1)
  N. Yanou Njintang (2) (3)
  E. J. Manejo Djiogue (2)
  C. Bernard (4)
  Joel Scher (5)
  Moses C. Mbofung (2)
  
  1. Department of Agriculture, Livestock and by Products, Higher Institute of Sahel, University of Maroua, PO Box 46, Maroua, Cameroon
  2. Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon
  3. Department of Biological Sciences, Faculty of Science, University of Ngaoundere, PO Box 454, Ngaoundere, Cameroon
  4. Laboratoire EBInnov, Ecole de Biologie Industrielle, 32 boulevard du port, 95094, Cergy Pontoise Cedex, France
  5. Laboratoire d’Ingénierie des Biomolécules, Université de Lorraine, Nancy, France
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Engineering, general
  
• 出版者：Springer New York
• ISSN：1932-9954

文摘

This study aimed to evaluate the effects of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean flours. Dried beans sample was soaked in distilled water and divided into two sets from which one was manually dehulled. The dehulled and undehulled beans were boiled followed by drying and milling into flours. A third set of flour was obtained by direct milling of whole dry beans. The results revealed that the proximate composition changed significantly (p?<?0.05) with boiling and dehulling while variety generally had little effects. Protein (range 25.6-1.2?%), total sugar (range 46.5-1.1?%) and lipid (range 1.5-.2?%) levels increased significantly (p?<?0.05) with dehulling, and decreased with boiling. In reverse the ash (range 1.7-.6?%), polyphenols (range 0.82-.32?%), phytates (0.83-.64?%) and l-Dopa (range 94.03-11.12?mg/100?g) contents decreased with dehulling and boiling. The particle size of flour was also shown to increase with boiling and decrease with dehulling. The combined changes in physical and chemical properties induced significant modification in the functional and pasting properties of the flour as attested by the highly significant (p?<?0.01) correlations observed. In this respect protein and total sugar levels in the flour were positively correlated with the water absorption capacity, water solubility index, foaming capacity and foaming stability. The pasting viscosity was positively correlated with the phytic acid and l-Dopa levels in the flour.