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The impact of fermentation times and temperatures on the proximate composition and anti -nutrient content of dehulled and un-dehulled Mucuna cochinchinensis flour were investigated. Dehulled and un-dehulled Lyon beans were subjected to fermentation at 30° C and 45°C for 24, 48 and 72 hrs respectively and the fermented seeds were processed into flour. Results obtained revealed that the fermentation time/day had an effect on the proximate composition of the beans causing an appreciable increase in the crude protein (from 22.19 36.41%) and fat content (from 4.94 10.79%) of the fermented Mucuna beans samples when compared with results of the unfermented samples (22.19 and 4.94%) while there was a decrease in carbohydrate (from 57.34 40.85%) of the fermented beans. Anti-nutrients (oxalate, tannin and phytate) contents of the seeds decreased significantly (from 1.708-0.316 mg/g, 1.071-1.353%, 1.868-0.515%) as fermentation time and temperature also increased. This study has revealed that fermentation for 72 hrs at 45°C was most effective in increasing the nutritional content of the beans while also reducing the anti-nutrient content to a minimum level.

Comparative study on proximate and antinutritional factors of dehulled and undehulled fermented Lyon bean (Mucuna cochinchinensis)