Potentials of Defatted Mucuna sloanei (UKPO) Seed Flour as Boon for Human Nutrition and Healthy Food Alternative

Main Article Content

Gboyega O. Oyeleke
Stephen G. Olawale
Olusola A. Adedayo
Ajisola A. Adebisi
Ibraheem A. Abdulazeez
Emmanuel O. Oyetola


Functional, antinutritional, antioxidant and elemental compositions of full-fat sample (FFS) and defatted sample (DFS) Mucuna sloanei (Ukpo) seed were investigated using standard analytical techniques. The results of functional properties (%) in full fat and defatted seed flours were as follows; foaming capacity (6.00 ± 0.04 and 30.30 ± 0.15), foaming stability (1.10 ± 0.00 and 24.00 ± 0.20), water absorption capacity (50.00 ± 0.05 and 70.00 ± 0.05), oil absorption capacity (19.50 ± 0.50 and 21.75 ± 0.15), emulsion capacity (41.58 ± 0.14 and 44.12 ± 0.08), emulsion stability (39.61 ± 0.23 and 34.31 ± 0.11), least gelation concentration (0.03 ± 0.00 and 0.10 ± 0.00) g/cm3 and bulk density (0.77 ± 0.01 and 0.91 ± 0.00) g/cm3 respectively. The antinutrient analysis of full fat and defatted seed flours in mg/g showed glycoside with the highest value to be (23.60 ± 0.13 and 41.18 ± 0.05), phytic acid (20.15 ± 0.07 and 13.15 ± 0.07), oxalate (7.11 ± 0.02 and 0.47 ± 0.12), phytin P (5.68 ± 0.38 and 3.70 ± 0.14) and tannins (0.37 ± 0.01 and 0.47 ± 0.02). Potassium was found to give higher values in the two samples with defatted sample having the highest value. The antioxidant analysis of the full fat and defatted seed flours showed DPPH to be (33.08 ± 0.06 and 35.13 ± 0.03) %, FRAP (48.93 ± 0.11 and 49.03 ± 0.08) mg/g, phenol (4.16 ± 0.07 and 5.28 ± 0.06) % and flavonoid (8.28 ± 0.00 and 3.68 ± 0.10) % respectively. From this nutritional assessment, defatted seed flour of M. sloanei could be described as a good food that can be used to supplement the existing food table in the fight against protein - malnutrition syndrome among the developing countries of the world.

Mucuna sloanei, full-fat, defatted, antinutrient, antioxidant, protein-malnutrition.

Article Details

How to Cite
Oyeleke, G. O., Olawale, S. G., Adedayo, O. A., Adebisi, A. A., Abdulazeez, I. A., & Oyetola, E. O. (2020). Potentials of Defatted Mucuna sloanei (UKPO) Seed Flour as Boon for Human Nutrition and Healthy Food Alternative. European Journal of Nutrition & Food Safety, 12(8), 14-21. https://doi.org/10.9734/ejnfs/2020/v12i830257
Original Research Article


Awika JM, Mcdonough CM, Rooney LW. Decorticating sorghum to concentrate healthy phytochemicals. J. Agric. Food Chem. 2005;53:6230-6234.

Okeke CU, Izundu AI, Morah IA. Proximate and phytochemical analyses of Mucuna flagellipes T. Vogel ex Hook. F. (Papilionaceae). Natural and Applied Sciences Jour. 2009;10(3):268-273.

Champ M, Langkilde AM, Bronns F, Kettlitz B, Collet YLB. Advances in dietary fibre characteristics, definition of dietary fibre, physiological relevance health benefits and analytical aspects. Nutritional Research Review. 2003;16:71-82.

Otutu OL, Seidu KT, Muibi BO, Oladokun F, Oyalowo MR. Potential food value of watermelon (Citrullus lanatus) seed constituents. The Int. Jour. Sci. & Technoledge. 2015;3(7):222-231.

Mathew TT, Ndamitso MM, Otori AA, Shaba EY, Inobeme A, Adamu A. Proximate and mineral compositions of seeds of some conventional and non-conventional fruits in Niger State, Nigeria. Aca. Res. Int. 2014;5(2):113-118.

Gonzalez-Perez S, Johan M, Vereijikan JM, Van Koningsveld GA, Gruppen H, Voragen AGJ. Formation and stability made with sunflower (Helianthus annuus) protein. J. Agric. Food Chem. 2005;53: 6469-6476.

Ogunbusola EM, Fagbemi TN, Osundahunsi OF. Chemical and functional properties of full fat and defatted white melon (Cucumeropsis mannii) seed flours. Jour. Food Sci. & Eng. 2012;2:691-696.

Obiakor-Okeke PN, Anozie T. Effect of different processing methods on the chemical, functional and microbial properties of Mucuna sloanei seeds (Ukpo). Amer. Jour. Food Sci. & Nutr. Res. 2014;1(4):23-32.

Ugwu AGC, Ejere VC, Okanya CI, Omeje JN, Egbuji JV, Onu MC, Chukwuka CO. Effects of aqueous seed extracts of Mucuna sloanei (Fabaceae) on body weight and some biochemical parameters of Rattus novergicus. Afr. Jour. Biotech. 2018;17(28):885-891.

Khalid II, Elharadallou SB. Functional properties of cowpea (Vigna unguiculata L. Walp) and lupin (Lupinus termis) flour and protein isolates. J. Nutr. & Food Sci. 2013;3:234.

Igwenyi IO, Azoro BN. Proximate and phytochemical compositions of four indigenous seeds used as soup thickeners in Ebonyi State, Nigeria. IOSR-JESTFT. 2014;8(6 Version II):35-40.

Barber LI, Emelike NJT, Sunday BN. Utilization of breadfruit in low fat cookie formulation. Jour. Food & Nutr. Res. 2016;4(10):658-663.

AOAC. Official methods of analysis. 17th Ed. of the Association of Analytical Chemist. Gaithersburg MD. USA; 2000.

Osundahunsi OF. Scanning electron microscope study and pasting properties of unripe and ripe plantain. J. of Food Agric. and Envir. 2003;7(3&4):182-186.

AOAC. Association of Analytical Chemist, Official Methods of Analysis. 17th Ed. Horowitz, Vol. 1 Maryland. 2005;Ch. 45: 112-120.

Olaofe O, Sanni CO. Mineral content of agricultural products. Food Chem. 1988; 30:73-77.

Hassan LG, Umar KJ. Proximate and mineral compositions of seeds and pulp of African locust beans (Parkia biglobosa L.). Nig. Jour. Basic & Applied Sci. 2004;13:26-32.

Yusuf AA, Folarin OM, Bamiro FO. Chemical composition and functional properties of snake gourd (Trichosanthes cucumerina) seed flour. Nig. Food Jour. 2007;25(1):36-45.

Afam AOC, Agugo UA, Anyaegbu EC. Effect of germination on the nutritional and antinutritional contents of mung bean (Vigna radiata). Afr. J. Agric. Sci & Tech. 2018;4(7):801-805.

Ogoloma U, Nkpaa KW, Akaninwor JO, Uwakwe AA. Proximate, phytochemical and mineral elements compositions of some edible fruits grown in oil producing community of Rivers State, Nigeria. IOSR –JESTFT. 2013;5(2):38-46.

Trowel H. Fiber, a natural hypercholesteraemic agent. Amer. Jour. Clinical Nutr. 1972;25:464.

Burlon GW, Ingold KU. β – carotene, an unusual type of lipid antioxidant. Jour. Sci. 1984;224:573.

Jyothi AL, Kaul P. Nutritional potential, bioaccessibilty of minerals and functionality of watermelon (Citrullus vulgaris) seeds. LWT- Food Sci. & Techg. 2011;44:1821-1828.

Fasasi OS, Adeyemi IA, Fagbenro OA. Physicochemical properties of Maize-tilapia flour blends. Jour. Food Tech. 2006;3(3):342-345.

Olaofe O, Adeyemi FO, Adeniran GO. Amino acid and mineral: Composition and functional properties and functional properties of some oil seeds. J. Agric. Chem. 1994;42:878-881.

Gbadamosi SO, Abiose SH, Aluko RE. Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour protein concentrate and isolates. Int Jour. Food Sci & Tech. 2012;47(4):731-739.

Ajani AO, Fasoyiro SB, Arowora KA, Ajani OO, Popoola CA, Zaka KO. Functional properties of composite flour made from wheat and breadfruit. Appl. Tropical Agric. 2016;21(2 Special Issue):89-93.

Chandra S, Singh S, Kumari D. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. J. Food Technol. 2015;52(6): 3681-3688.

Appiah F, Asibuo JY, Kumah P. Physicochemical and functional properties of bean flours of three cowpeas (Vigna unguiculata L. Walp) varieties in Ghana. Afr. Jour. Food Sci. 2011;5(2):100-104.

MuneMune MA, Bassogog CBB, Nyobe EC, Minka SR. Physicochemical and functional properties of Moringa oleifera seed and leaf flour. Cogent Food & Agric. 2016;2:1220352.

N’guetta AMN, Due EA, Kone FMT, Kouame LP. Functional properties of seed flours from different cultivars of Citrillus lanatus (Cucurbitaceae) cultivated in Cote d’Ivoire. Int. Jour. Res. Studies Agric. Sci. 2015;1(5):32-48.

Zayas JF. Functionality of proteins in food. New York. NY: Springer. 1997;1-373.

Fennama RO. Food chemistry (3rd Eds) Basel, Hong Kong. Marcel Dekker Inc. New York. 1996;36-39.

Lawal O. Functionality of African locust bean (Parkia biglobossa) protein isolate: Effects of pH, ionic strength and various protein concentrations. Food Chemistry. 2004;86:345-355.

Gonzale-Perez S, Merk KB, Vereijiken JM, Van Koningsveld GA, Gruppen H, Voragen AGJ. Conformational states of sunflower (Helianus annuus) helianthinin: Effect of heat and pH. J. Agric. Food Chem. 2004;52:6770-6778.

Markri E, Papalamprou E, Doxastakis G. Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides. Food Hydrocolloids. 2005;19:583-594.

Olorode OO, Idowu MA, Bamigbose A, Ayano AE. Chemical, physicochemical and functional properties of selected seeds’ flours. Int. J. Nutr. & Food Sci. 2014;3(6): 572-578.

Padmashree TS, Vijayalakshim L, Pulktaraj S. Effect of traditional processing on the functional properties of cowpea (Vigna catjany) flour. J. Food Sci. Technol. 1987;24:221-224.