Functional and physicochemical properties of flours of six Mucuna species

Abstract

Legume flours were prepared from six species of mucuna bean, M. Veracruz mottle, M. rajada, M. cochinchinensis,
M. deerigeana, M. pruriens and M. veracruz white. Physicochemical and functional characteristics were carried out
on full fat and defatted flours. Bulk density of the flours increased following defatting. Isoelectric point of the
proteins lies between 4 and 5. Generally, solubility reduced as the pH increases until it reached isoelectric point,
followed by progressive increase in solubility with further increase in pH. Defatted flours have higher water and oil
absorption capacities compared with full fat samples and M. veracruz white recorded the lowest value (1.40 g/g)
while M. veracruz mottle had the highest value (2.20 g/g). Gelation studies revealed that M. veracruz mottle and M.
rajada recorded the highest values (20%) while M. veracruz white and M. deerigeana had the lowest value (14%). The
foaming capacity in full fat flours ranged between 9.6% in M. veracruz white and 19.23% in M. pruriens while the
foaming capacity in defatted flours ranged from 50.0% in both M. pruriens and M. veracruz white and 84.30% in M.
veracruz mottle. In addition, foaming capacities in full fat flours are lower than those of defatted flours. Emulsion
capacity ranged between 78-90% in full fat flours and 56-68% in defatted flours.