Changes in some nutritional components of Vigna racemosa as influenced by hydrothermal processing techniques

Ade-Omowaye, B. I. O.; Ojo, M. A.

Changes in some nutritional components of Vigna racemosa as influenced by hydrothermal processing techniques

2022

Ade-Omowaye, B. I. O. | Ojo, M. A.

Vigna racemosa is an underutilised hard-to-cook legume in Southwest Nigeria. The seed of V. racemosa was subjected to varying degrees of hydration levels (0%, 10%, 25%, 50% 75% and 100%) before treatment with four hydrothermal techniques, atmospheric boiling, atmospheric steaming, pressure boiling and pressure steaming. The highest percentage reduction of 65.56% in cooking time was achieved at a 100% hydration level when the seeds were processed by boiling at elevated pressure. All the hydrothermal techniques had a significant effect (p<0.05) on the protein content of the seeds. Hydration of the seeds to 100% followed by boiling at elevated pressure caused the least reduction in the protein and mineral element contents. The seed is a good source of important nutrients that are not degraded beyond the levels necessary to meet physiological needs after processing. Widening the scope of utilisation of this legume seed will make critically important nutrients such as protein more available for the teeming populations in developing countries at affordable prices, and thus, alleviating the problem of protein-energy malnutrition (PEM).

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