EFFECT OF MOISTURE CONTENT ON THE PHYSICAL AND ENGINEERING PROPERTIES OF MUCUNA BEANS FOR PROCESSING APPLICATIONS

Abstract

The physical characteristics of biomaterials are those that are readily ascertained without putting the materials through any force and that are evident to the naked eye, sense, or touch. Using standard experimental protocols, this study was conducted to investigate the various physical attributes of two types of Mucuna (Pruriens and Veracruz), commonly known as Agbara, under varying moisture contents ranging from 6.04% to 15.82% (db). For this investigation, a sample of 1000 seeds were used. The experimental electronics weighing balance was used to determine and record the mass of each sample (g). Venire Callipers were used to measure the major diameter (length), a., intermediate diameter (width), b., and minor diameter (thickness), c. The methods described in [10] were used to determine all the physical characteristics of the Mucuna (Prureins and Veracruz) seeds with three replications for each moisture content. According to the findings, Mucuna Veracruz grew linearly from 1.42 to 1.86, 1.12 to 1.26, and 0.76 to 0.82 cm, respectively, while major, intermediate, and minor seed diameters varied from 1.4 to 1.83, 1.09 to 1.29, and 0.78 to 0.8 cm, respectively. Likewise, it was found that the square, geometric, and arithmetic mean diameter values for both species were statistically identical (p = 0.005). However, when the moisture content rose from 6.04% to 15.82% for Mucuna pruriens and from 1.62 to 1.14 (3). For Veracruz, the bulk density changed from 1.66 to 1.10 (3). As the moisture content rose from 6.04 to 15.82%, the seed volume for Veracruz and Pruriens increased from 0.48 to 0.64 (3) and from 0.47 to 0.62, respectively. The physical characteristics of two Mucuna types (Pruriens and Veracruz) with varying moisture levels (6.04 to 15.82%(db)) were concluded. These characteristics are essential for designing processing machinery and managing these biomaterials after harvest. To determine how these bio-materials can be utilized in the food and processing sectors, it is suggested that further studies be conducted on their proximal and functional characteristics.