Physicochemical Composition of Processed Velvet bean Mucuna pruriens Var Utilis Seed Flour and Consumer Acceptability of Bitter Leaf Soup Thickened using these Flours

The study investigated the effect various processing treatments on physicochemical composition of mucuna seed flour and consumer acceptability bitter leaf soups thickened using these flours. Mucuna pruriens vas utilis seeds were processed by roasting, microwave toasting, steeping boiling and/or a combination followed drying for 48 hours milling into flour. flours used to thicken soup evaluated sensory evaluation data generated statistically analyzed. results showed that proximate samples ranged from 10.71- 22.94 %; 14.25 17.95 2.43 - 9 4.93%. 0.59-3.27%, 2.62-5.68%, 48.43% 57.40% crude protein, moisture; ash, fiber, fat carbohydrate respectively, with sample MB (boiled seed) having highest protein content. Overall score 6.00 8.06 MSB (steeped boiled flours) while mean scores taste, aroma mouth feel ranges 7.67– 8.00; 6.53 – 7.67; 6.13 7.93 respectively. Therefore, an overall rating 6-8 all soups, could favorably compare other thickeners especially soaked