Effect of Alkaline Treatment on Nutrient and Antinutrient Contents of Mucuna pruriens (L.) DC.

Aims: To investigate the impact of Trona and woodash (alkaline tenderizers) on aniti-nutrient and nutrient content of Mucuna pruriens during fermentation.

Study Design: Natural fermentation and fermentation using additives (4% Trona, GWA-Gmelina wood ash) was implored.

Place and Duration of Study: Department of Microbiology, Federal University of Akure, Ondo State between November 2014 and March 2015

Methodology: Microbial analysis was carried out using Sabouraud dextrose agar, nutrient agar and De man Rogosa agar. pHand total titratable acidity analysis were carried out. Proximate, mineral composition, antinutrient analysis and in-vitro protein digestibility was also carried out on the fermented samples.

Results: A total of eighteen (18) microorganisms were isolated during fermentation; eleven (11) bacteria (Bacillus subtilis, Bacillus licheniformis, Staphylococcus aureus, Micrococcus luteus, Pseudomonas aeruginosa, Arthrobacter sp., Lactobacillus plantarum, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus acidophilus, Lactococcu scremoris), two (2) yeast (Saccharomyces cerevisiae, Geotrichum candidum) and five (5) molds, (Rhizopus stolonifer, Aspergillus flavus, Aspergillus niger, Fusarium oxysporium and Eurotium rubrum). pH values obtained reduced with increase in fermentation period, Total Titratable acidity (TTA) increased with fermentation. The antinutrient content of the samples decreased significantly with fermentation. A total of 78%, 94%, 74% and 77% reductions in phenol, trypsin, phytate, and tannin were recorded respectively in trona fermented samples. On the other hand, GWA samples recorded most improvement in the proximate analysis results (ash-4.2%, moisture-12.36%, fat-17.63%, and protein-39.51% contents). Furthermore, the highest IVPD (In-vitro protein digestibility) was recorded after the beans were cooked and autoclaved but IVPD drop drastically by 27.6% with Trona fermentation. Results obtained indicate samples fermented with Trona (TR) recorded the highest reduction in antinutrient content of the beans. On the other hand, GWA samples recorded most improvement in the proximate analysis results (ash-4.2%, moisture-12.36%, fat-17.63%, and protein-39.51% contents). Furthermore, the highest IVPD (In vitro protein digestibility) was recorded after the beans were cooked and autoclaved but IVPD drop drastically by 27.6% with Trona fermentation.