Determination of the Pasting Properties of Mucuna (Pruriens and Veracruz) Bean Flour Varieties Relevant to their processing
Aneke, V.I., Eneasato, S.O. (Ph.D.), Nwainyinya, S.M.
Abstract
The edible seeds of Veracruz and Mucuna Pruriens are rich in vital elements and may be turned into flour for various uses. This study used Rapid Visco-analytical equipment to assess the pasting qualities of flour made from Mucuna bean seed species. Using the Rapid Visco Analyser (R.V.A.), it was easy to evaluate the pasting qualities of starchy goods. During the test, starch is gelatinized and becomes more viscous after being exposed to extremely high temperatures and controlled shear, revealing its stability. It is then chilled to show a setback during the gelatinization process. The Mucuna Pruriens sample flour had peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity of 72.21 RVU, 67.84 RVU, 4.38 RVU, 125.04 RVU, and 57.21 RVU, while the Mucuna Veracruz sample flour had these same values: 72.01 RVU, 66.99 RVU, 4.28 RVU, 124.55 RVU, and 57.19 RVU. It shows that using horse-eye bean flours can enhance food quality and make them more suitable for a range of food compositions. They can thus find practical use in the production of cakes and other foods.
References
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