THE IMPACT OF PROCESSING METHODS ON THE NUTRITIONAL AND PHYSICOCHEMICAL PROPERTIES, AND SCREENING PHOTOCHEMICAL COMPOSITIONS OF A MUCUNA PRURIENS SEED

*Abera Haile (MsC), Worku Alemu (MsC)

A phytochemical analysis was conducted on a M. prunes seed extract to determine the presence of various bioactive compounds. Qualitative tests were performed to detect alkaloids, carbohydrates, reducing sugars, glycosides, cardiac glycosides, proteins and amino acids, flavonoids, phenolic compounds, tannins, phlobatannins, saponins, phytosterols, cholesterol, terpenoids, triterpenoids, anthraquinones, anthocyanins, carboxylic acids, and resins. The results revealed the presence of several phytochemical classes, suggesting potential medicinal properties of the plant extract. This study also investigated the effects of different processing methods – boiling, roasting, and soaking – on the moisture content, protein content, crude fiber, crude fat, carbohydrate content, pH, and ash content of a specific food matrix. Raw samples were compared to processed samples to determine the changes induced by each treatment. The results indicate that processing significantly affects the nutritional composition and some physicochemical properties. Roasting led to a substantial reduction in moisture content (range: 6.21-7.29%) and an increase in crude fat (range: 4.48-4.91%), while boiling (moisture range: 10.24-11.93%; protein range: 21.05-23.42%; ash range: 2.98-4.24%) and soaking (moisture range: 10.97-11.92%; protein range: 21.37-22.50%; ash range: 2.98-3.40%) resulted in higher carbohydrate content (boiled range: 66.46-67.92%; soaked range: 67.08-68.53%) and a decrease in protein and ash. The pH remained relatively stable across all processing methods (range: 6.4-6.5). These findings highlight the importance of processing techniques in modifying the nutritional profile of the food matrix, which has implications for its utilization and nutritional value.