Calcium and Phosphorus Contents of Non-Bioprocessed and Bio-Processed Mucuna pruriens (Egbara) Seed Flour

Abstract

This study evaluated the effect of non-bioprocessing and bioprocessing on the calcium and phosphorus content of Mucuna pruriens seed flour. The seeds were cleaned, washed, soaked in distilled water (24 h, 48 h and 72 h), cooked (20 min, 40 min, 60 min and 80 min), roasted (10 min, 15 min and 20 min), germinated (24 h, 48 h and 72 h) and fermented with Rhizopus oligosporus (24 h, 48 h and 72 h). Calcium and phosphorus contents of the samples were determined. Calcium ranged from 187.10 – 425.68 mg/100 g while phosphorus ranged from 778.00 – 1790 mg/100 g.  Germination (24 h) and fermentation (24, 48 and 72 h) significantly (p < 0.05) increased calcium while other treatments decreased it. Roasting for 10 min significantly increased phosphorus content while others decreased it. Fermentation with Rhizopus oligosporus and roasting for 10 min are therefore recommended for the improvement in the calcium and phosphorus contents of Mucuna pruriens seed flour respectively.