Effects of processing methods on the chemical composition of flour, moinmoin and akara from mucuna pruriens

Dry seeds of Mucuna pruriens were processed into two indigenous food products – moinmoin and akara – using the traditional processing methods while varying steaming time for moinmoin and parboiling time of beans for akara. Raw and untreated bean flour (UWMF) served as the control. The nutrient and antinutrient composition of raw beans and processed beans were evaluated. Results showed that for moinmoin, processing caused significant (