Assessment of trace metal accumulation potentials and Health risk of three selected edible mushroom species from Ehime Mbano Imo state, Nigeria.
Author:
Eze Sunday1, Okechukwu Chioma1, Okechukwu Victor2, Omokpariola Daniel2, Umeh Chisom2, Morah Ebele2, Omokpariola Patrick3, Akolawole Joseph4, Ifeagwu Ogochukwu2
Affiliation:
1. Department of Chemistry, Abia State University, Uturu, Abia State, Nigeria 2. Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria 3. Directorate of Chemical Evaluation and Research, National Agency for Food, Drug, Administration and Control, Isolo, Lagos State, Nigeria 4. Central Laboratory, National Agency for Food Drug Administration and Control, Agulu, Anambra State, Nigeria
Abstract
Abstract
The effects of processing on the chemical properties (proximate, mineral, vitamins, as well as anti-nutritional factors and oil characterization) of Mucuna flagellipes seeds and seed oil were assessed. Mucuna flagellipes seeds were purchased from a local market in Isiagu, Ebonyi State, Nigeria and divided into three equal portions, which were further processed by frying, boiled, and roasted. Samples were analyzed by official methods of analysis as results generated were subjected to one-way analysis of variance (ANOVA). The proximate compositions showed a significant difference at (P < 0.05) in some nutrients evaluated. In terms of moisture content, all the fried samples were lower (5.00%) than the boiled (14.53%) and roasted (11.87%) samples. The protein content of the processed samples was low, and no significant difference (P < 0.05) was observed. The seed oil was extracted with (40–60°C) n-hexane and the oil was separated from the solvent using a rotary evaporator. The saponification value, peroxide value, and iodine value showed significant differences (P < 0.05). The fat content showed lower values of 5.13%, 3.87%, and 4.87% for fried, boiled, and roasted Mucuna flagellipes seed oil. The seed samples contained no less than 0.60 mg/100 g of oxalate, 0.70 mg/kg of phytate in addition to high alkaloid, terpenoid, cyanide, and flavonoid values. The predominant mineral was sodium in all the processed samples with the values ranging from (119.48mg/kg) to (102.20mg/kg) followed by magnesium 8.53mg/100ml, 7.12mg/100ml, and 7.03mg/100ml for fried, boiled, and roasted Mucuna flagellipes, while all the processed samples were significantly low in potassium (0.37 to 0.30mg/kg). There was a significant difference (P < 0.05) observed in some of the vitamin content. These research results may offer a scientific basis for the use of the processed Mucuna flagellipes seeds as food for humans and its oil extracts for the manufacture of industrial products.
Publisher
Research Square Platform LLC
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