NUTRITIONAL EVALUATION OF TOASTED VELVET BEANS (Mucuna pruriens (L.) DC. var. utilis) SEED MEAL

Abstract

This study examined the effects of toasting on  the nutritional values of raw Mucuna pruriens seeds meal and its effects on some limiting anti-nutritional factors present in  Mucuna pruriens seed for possible consideration as replacement for plant protein source in the diet of cultured fish. Two groups of diet, one group was toasted velvet bean meal while the other group was raw velvet bean meal were analysed for proximate composition and antinitritional factors. The toasting Process resulted in increase in protein from 29.83±0.10 to 35.13±0.04, also there was increase the crude lipid and ash content values when compared with the raw. While there were reductions in crude fibre, NFE and anti-nutritional factors of processed seeds. It was recommended that processing of Mucuna pruriens seeds by toasting could make it safe for use in fish and animal feed production.