caa a22 4500 606243291 CHVBK 20210128101323.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9251-6 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9251-6 Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean ( Mucuna pruriens L.) flours [Elektronische Daten] [D. Mang, A. Abdou, N. Njintang, E. Djiogue, C. Bernard, Joel Scher, Moses Mbofung] This study aimed to evaluate the effects of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean flours. Dried beans sample was soaked in distilled water and divided into two sets from which one was manually dehulled. The dehulled and undehulled beans were boiled followed by drying and milling into flours. A third set of flour was obtained by direct milling of whole dry beans. The results revealed that the proximate composition changed significantly (p<0.05) with boiling and dehulling while variety generally had little effects. Protein (range 25.6-31.2%), total sugar (range 46.5-51.1%) and lipid (range 1.5-7.2%) levels increased significantly (p<0.05) with dehulling, and decreased with boiling. In reverse the ash (range 1.7-4.6%), polyphenols (range 0.82-5.32%), phytates (0.83-1.64%) and l-Dopa (range 94.03-611.12mg/100g) contents decreased with dehulling and boiling. The particle size of flour was also shown to increase with boiling and decrease with dehulling. The combined changes in physical and chemical properties induced significant modification in the functional and pasting properties of the flour as attested by the highly significant (p<0.01) correlations observed. In this respect protein and total sugar levels in the flour were positively correlated with the water absorption capacity, water solubility index, foaming capacity and foaming stability. The pasting viscosity was positively correlated with the phytic acid and l-Dopa levels in the flour. Springer Science+Business Media New York, 2015 Mucuna bean flour nationallicence Varieties nationallicence Dehulling nationallicence Boiling nationallicence Physico-chemical properties nationallicence Functional properties nationallicence Pasting properties nationallicence Mang D. Department of Agriculture, Livestock and by Products, Higher Institute of Sahel, University of Maroua, PO Box 46, Maroua, Cameroon aut Abdou A. Department of Agriculture, Livestock and by Products, Higher Institute of Sahel, University of Maroua, PO Box 46, Maroua, Cameroon aut Njintang N. Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon aut Djiogue E. Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon aut Bernard C. Laboratoire EBInnov, Ecole de Biologie Industrielle, 32 boulevard du port, 95094, Cergy Pontoise Cedex, France aut Scher Joel Laboratoire d'Ingénierie des Biomolécules, Université de Lorraine, Nancy, France aut Mbofung Moses Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 435-447 2193-4126 9:3<435 2015 9 11694 https://doi.org/10.1007/s11694-015-9251-6 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9251-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Mang D. Department of Agriculture, Livestock and by Products, Higher Institute of Sahel, University of Maroua, PO Box 46, Maroua, Cameroon aut NATIONALLICENCE 700 1- Abdou A. Department of Agriculture, Livestock and by Products, Higher Institute of Sahel, University of Maroua, PO Box 46, Maroua, Cameroon aut NATIONALLICENCE 700 1- Njintang N. Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Djiogue E. Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Bernard C. Laboratoire EBInnov, Ecole de Biologie Industrielle, 32 boulevard du port, 95094, Cergy Pontoise Cedex, France aut NATIONALLICENCE 700 1- Scher Joel Laboratoire d'Ingénierie des Biomolécules, Université de Lorraine, Nancy, France aut NATIONALLICENCE 700 1- Mbofung Moses Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 435-447 2193-4126 9:3<435 2015 9 11694