Effect of Thermal Processing on the Functional and Pasting Properties of Mucuna Flagellipes Flour

Mucuna flagellipes is an underutilized legume that is wildly grown especially, in Eastern part of Nigeria. The study evaluated the effects of thermal processing on the functional and rheological properties of Mucuna flagellipes flours. The Mucuna flagellipes seeds were sorted, cleaned and divided into four equal lots of 0.5kg each. They were processed into A -raw, B -boiled, C -roasted and D -autoclaved. The samples were analysed for functional and pasting properties using standard methods. The functional properties of the flours showed that the bulk density ranged from 0.85 – 2.79 g/cm3, 3.42 – 6.68 % water absorption capacity, 4.09 – 6.58 % oil absorption capacity, 16.47 – 64.85 % emulsification capacity, 16.47 – 64.85 % least gelation concentration, 5.26 – 15.61 % swelling capacity, respectively. The pasting properties of the Mucuna flagellipes flours also showed that the peak viscosity, trough viscosity, breakdown viscosity, set back viscosity, final viscosity, peak time and pasting temperature ranged from 14.49 – 65.69 RVU, 45.91 – 89.57 RVU, 43.77 – 98.34 RVU, 11.76 – 52.57 RVU, 19.51 – 117.18 RVU, 7.68 – 11.75 min and 85.90-98.81 0C, respectively. The study showed that the thermally processed Mucuna flagellipes flours could be used as nutritional supplements and functional ingredients in the preparation of a wide range of foods. Keywords: Mucuna flagellipes, rheology, functional, underutilized.