%0 Journal Article
%T Effect of processing on the toxicity of Mucuna jaspada flour
%A EA Udensi
%A II Ijeh
%A CP Kanu
%J African Journal of Biotechnology
%D 2008
%I Academic Journals
%X Raw and heat processed Mucuna Jaspada were evaluated for proximate composition and bioactivity. The values obtained for proximate compositions are; protein: 27.85 ¡À 0.21%, ether: 5.02 ¡À 0.21%, ash content: 3.33 ¡À 0.21%, crude fibre: 6.76 ¡À 0.36% and carbohydrate: 46.91 ¡À 0.01%. Bioactivity studies using brine shrimp lethality tests showed that raw M. Jaspada and the processed samples exhibited some levels of toxicity. The raw M. Jaspada gave LC50 of 3.98 ¨¬g/ml, roasted sample extract gave 7.9 ¨¬g/ml, and boiled extract was 8.9 ¨¬g/ml while autoclaved extract gave 10 ¨¬g/ml. The result of this work has shown that M. Jaspada seeds if properly processed by heat treatment could be improved nutritionally for both animal and human consumption.
%U http://www.ajol.info/index.php/ajb/article/view/59335