Comparative Evaluation of Selected Nutritional, Amino Acid, and Fatty Acid Profiles of Horse Eye Bean (Mucuna urens) Flour under Varied Pre-Treatment Methods

Abstract

This study investigated the effects of different pre-treatment methods (raw, roasting, boiling, and soaking) on the proximate, mineral, amino acid, and fatty acid compositions of horse eye bean flour (Mucuna urens) to evaluate its nutritional and functional potential. Statistically significant variations (p < 0.05) were observed across all tested parameters, establishing this specific genotype as a uniquely high-protein, high-fat, and iron-dense legume. Proximate composition of the samples showed that sample A (Roasted horse eye bean flour) exhibited the highest protein (28.46%), fat (10.44%), and ash (4.37%), while raw horse eye bean flour showed the highest fibre (5.49%) and carbohydrate (50.88%). Mineral composition showed that roasted horse eye bean flour contained the highest phosphorus (73.62 mg/100 g), magnesium (48.65 mg/100 g), and iron (16.66 mg/100 g), while sample B (Soaked horse eye bean flour) had the highest calcium (36.52 mg/100 g). Selected amino acid showed that roasted horse eye bean flour had the highest lysine (6.44 g/100 g), isoleucine (4.73 g/100 g), valine (4.89 g/100 g), aspartic acid (10.25 g/100 g), and glutamic acid (14.45 g/100 g), while soaked flour had the highest leucine (7.92 g/100 g). Fatty acid analysis revealed roasted flour contained the highest palmitic (12.68%), stearic (7.75%), oleic (22.78%), linoleic (46.78%), and linolenic (6.99%) acids. Boiling caused the greatest nutrient losses across all parameters due to leaching and thermal degradation. Functional properties showed raw flour had the highest water absorption (6.95 g/g) and oil absorption (6.89 g/g), while roasted flour had the highest foaming capacity (13.85%). In conclusion, roasting is the most effective pre-treatment method for preserving protein, minerals, amino acids, and fatty acids, making roasted horse eye bean flour suitable for high-nutrition food products, while raw flour is best for water and oil binding applications.