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A STUDY ON THE EFFECT OF PROCESSING METHODS ON THE TOXICOLOGICAL COMPONENT OF UKPO MUCUNA SLOANEI

CHAPTER ONE

INTRODUCTION

BACKGROUND OF THE STUDY

Ukpo (Mucuna Sloanei) is among one of the legume found in the tropical and sub-tropical regions of the world. It is food thickener known to originated from Asia and was introduced into the western hemisphere (Akpata, 2001), it is known as horse eye bean and with other local names in respect to different tribes and ethic groups. It is called Ukpo by Ibos, “Karasuu” by Hausas and “Yerepe” by Yourbas (Ayozie 2010). The belong to the legumes family. They are other species of mucuna throughout tropical regions of the world including Mucuna urensi, Mucuna Pruriens and mucuna veracrua (Ezueh and mozie, 2004).

Nutritionally, the important of mucuna sloanei (UKPO”) lies in high content of protein and  lysine. They are usually limited in sulplur contaning amion acids partially methioine. They are better source of phoshorus, but calcium (Okaka et al, 2006). Ukpo (Mucuna sloanei contain 20.0-25.4%, crube protein, 43.3% -49%, CHO, 5.05-7.0% fat, 25.0-27.4% crube fiber and about 6.4%-14. moisture (Akpata and machi, 2001.

Ukpo (Mucuna Sloanei ) is used in preparing various soup as soup thickener (Udensi, 2004). When the seeds are cracked the cotyledons of the seeds are boiled, sufficiently to soften them and grineded into power in the eastern part of Nigeria. They are sometimes broken the seeds and the colyledons were roasted with hot ash, grinded and used as soup thickeber. In addition to their thickening property Ukpo has gelation properties used in soup. This is a desirable attribute for eating of garri, Fufu, pounded yam etc. it has been reported that the nutritive value  of some mucuna utiles have been improbed by heat treatment due to the reduction of their anti-nutritional factors content by them (Manssour et al 1993) Ukachukwu and  Udesi 2002, et al, 2004).

Food thickeners as consumed by millions of people in Nigeria. Thickening agents or thickeners are substance which when added to a mixture increase its viscosity without substantially modifying aroma. They increase stability and also improve suspending action of a mixture. Currently, they are produced on a cottage industry, scale which vares from one ethic groups and locality to another.

1.2 Statement of the Problem

Despite its nutritional benefits, there are concerns about the toxicological components of Ukpo, particularly when subjected to various processing methods. The lack of comprehensive studies on this subject hampers efforts to fully utilize Ukpo as a safe and nutritious food source.

1.3 Objectives of the Study

The main objective of this study is to determine the effect of processing methods on the toxicological components of Ukpo (Mucuna sloanei). Specific objectives include:

i. To evaluate the impact of different processing methods on the levels of toxic compounds in Ukpo.

ii. To determine the changes in nutritional content caused by various processing techniques.

iii. To find out the optimal processing method that minimizes toxicological risks while preserving nutritional value.

1.4 Research Questions

i. What is the effect of different processing methods on the levels of toxic compounds in Ukpo?

ii. What changes occur in the nutritional content of Ukpo due to various processing techniques?

iii. How does the choice of processing method influence the toxicological risks associated with Ukpo consumption?

1.5 Research Hypotheses

Hypothesis I

H0: There is no significant impact of different processing methods on the levels of toxic compounds in Ukpo.

H1: There is a significant impact of different processing methods on the levels of toxic compounds in Ukpo.

Hypothesis II

H0: There is no significant change in the nutritional content of Ukpo due to various processing techniques.

H2: There is a significant change in the nutritional content of Ukpo due to various processing techniques.

Hypothesis III

H0: The choice of processing method has no significant influence on the toxicological risks associated with Ukpo consumption.

H3: The choice of processing method has a significant influence on the toxicological risks associated with Ukpo consumption.

1.6 Significance of the Study

This study will provide valuable insights into the effect of processing methods on the safety and nutritional quality of Ukpo. Findings from this research will not only contribute to the optimization of Ukpo processing techniques but also enhance its acceptance as a nutritious food source.

1.7 Scope of the Study

The study will focus on evaluating the impact of common processing methods such as soaking, boiling, and fermentation on the toxicological components of Ukpo. It will also assess changes in nutritional content and recommend optimal processing methods based on safety and nutritional considerations.

1.8 Limitations of the Study

Due to resource constraints, the study may be limited in its ability to comprehensively analyze all potential processing methods and their effects on Ukpo. Additionally, the study will not address factors such as regional variations in Ukpo cultivation and processing practices, which may influence the outcomes.

1.9 Definition of Terms

Ukpo (Mucuna sloanei): A leguminous crop indigenous to Nigeria, known for its high protein content.

Processing methods: Various techniques such as soaking, boiling, and fermentation used to prepare Ukpo for consumption.

Toxicological components: Compounds present in Ukpo that may have adverse health effects when consumed in excess or under certain conditions.