Chemical properties
Table 1 shows the effect of the different processing methods on the chemical properties of oil extracted from Mucuna flagellipes seed. The result showed that the percentage oil yield revealed that both the three processed samples were not oil seeds yielding with the values 5.13\(\pm 0.42\%, 3.87\pm 0.12\%,\) and\(4.87\pm 0.31\%\)for fried, boiled, and roasted Mucuna flagellipes seeds respectively. A significant difference (p < 0.05) was observed in peroxide value, iodine value, and saponification value.
Table 1
Chemical properties of Mucuna flagellipes seed oil as affected by frying, boiling, and roasting
Parameters | Fried | Boiled | Roasted |
% Oil Yield | 5.13 ± 0.42a | 3.87 ± 0.12a | 4.87 ± 0.31a |
Acid value (mgKOH/g) | 1.22 ± 0.02a | 1.21 ± 0.01a | 1.22 ± 0.01a |
Free Fatty Acid (%) | 0.62 ± 0.02a | 0.54 ± 0.06a | 0.61 ± 0.01a |
Wij’s Iodine value (g/100g) | 196.25 ± 0.06a | 244.95 ± 1.48b | 222.18 ± 1.39c |
Peroxide value (meq/g) | 0.00 ± 0.00a | 129.11 ± 0.53b | 124.35 ± 0.12b |
Saponification value (mgKOH/g) | 665.22 ± 0.95a | 683.34 ± 0.66a | 630.41 ± 0.55b |
* Values are Means ± standard deviations of triplicate determinations. Values in the same row having the same superscript letters are not significantly different (p < 0.05).
The percentage yield of the oil was very low, implying that to obtain a very high percentage oil yield, a very large quantity of the seed will be required. The iodine value of oil is a measure of its unsaturation and is a useful criterion for purity and identification which is the most important analytical characteristic of oil. The Wij’s iodine values were 196.25 ± 0.06g/100g, 224.95 ± 0.53g/100g, and 222.18 ± 1.39g/100g for fried, boiled and roasted Mucuna flagellipes seed oil respectively, with the boiled processed sample having the highest value. Significant differences were observed. The Wij’s iodine value of the processed samples was higher than the prescribed 75–94g/100g Wij’s iodine value for vegetable oils (Gordon et al 1993). The result of high iodine values indicates that Mucuna flagellipes seed oil was composed primarily of unsaturated long chain fatty acids and this can be deduced from the nature and change in constitution of the oil when left at room temperature after a long time. A decrease in this parameter is generally attributed to the destruction of some of the double bonds of polyunsaturated fatty acids by free radicals (Tynek et al., 2001). The value for processed Mucuna flagellipes seed oil samples indicates that the oil was semi-drying with iodine numbers between 100 and 130 (Kochhar, 2015). Semi-drying oils contain some unsaturated long chain fatty acids. Saponification values of Mucuna flagellipes seed oil of the different processed samples were all high ranging from 630.41 ± 0.55 mg/g in roasted, 665.22 ± 0.95mg/g in fried to 683.34 ± 0.66 mg/g in boiled processed samples, when compared to conventional oils such as palm oil (200.05mg/g) (Echendu., 2014) and groundnut oil (185-195mg/g) (Anderson-Foster et al., 2012). Significant differences (P < 0.05) were observed between the processed seed samples. The saponification value is an indication of the average molecular weight of fatty acids present in the oil. The high saponification value is an indication that the oil may be suitable for soap making, oil-based ice cream, and shampoos. It has been reported by Pearson, 2014 that oils with high saponification values contain a high proportion of lower fatty acids. The acid value indicates the quality of fatty acids in the oil. From Table 1, the acid values range from 1.22\(\pm 0.02\text{m}\text{g}\text{K}\text{O}\text{H}/\text{g}, 1.21\pm 0.01 \text{m}\text{g}\text{K}\text{O}\text{H}/\text{g}, \text{t}\text{o}\) 1.22\(\pm 0.01\text{m}\text{g}\text{K}\text{O}\text{H}/\text{g}\) in boiled, fried and roasted Mucuna flagellipes seed oil respectively. The acid values of all the processed samples were generally low and no significant difference (P< 0.05) was observed. These values however accounted for the presence of free fatty acids in the oils as an indicator of the presence and extent of hydrolysis by lipolytic enzymes and oxidation (Igwenyi and Akubugwo, 2014). Therefore, the higher the free fatty acid content, the higher the acid value, the lower the free fatty acid content, the more appealing the oil is (Igwenyi et al, 2015). Low acid value in oil in Mucuna flagellipes indicated that the oil will be stable over a long period of time and protect against rancidity and peroxidation. This could be attributed to the presence of natural antioxidants in the seeds such as vitamins C and A as well as other possible anti-nutrient like flavonoids. The acid value is used as an indicator for the edibility of an oil and suitability for use in the paint and soap industries (Akintayo et al., 2012). High acid value in oil shows that the oil may not be suitable for use in cooking (edibility), but be useful for the production of paints, liquid soap, and shampoos. Peroxide value is generally used to determine the degree of primary oxidation products (mainly peroxides) in oils (Shaide and Wanasundara, 2008). It helps us know whether an oil has aged or the extent of spoilage in the oil. The fried sample has zero peroxide value indicating that it has no rancidity while the boiled and roasted samples have significant peroxide values showing that they have some degree of rancidity. There was a significant difference (p<0.05) in the frying, boiling, and roasting of these seeds. From Fig. 2, the abundant chemical parameters for the oil were saponification values(77.05%,64.52% and 64.41%) and iodine values(22.73%,23.13% and 22.70%) while the acid values(0.14%,0.11% and 0.12%), peroxide values(0%,12.19% and 12.70%) and free fatty acid (0.07%,0.05% and 0.06%) were present in small quantities.
Proximate composition
The results of the proximate compositions of Mucuna flagellipes seed flours are shown in Table 2, the result of the proximate composition showed no significant difference (P < 0.05) between the different processing methods except moisture content.
Table 2
Proximate analysis (\(\%\)) of Mucuna flagellipes seed flour as affected by frying, boiling, and roasting.
Parameters | Fried | Boiled | Roasted |
Moisture content (%) | 5.00 ± 0.92a | 14.53 ± 0.42b | 11.87 ± 0.23b |
Crude fat (%) | 5.13 ± 0.42a | 3.87 ± 0.12a | 4.87 ± 0.31a |
Crude fiber (%) | 8.67 ± 0.31a | 7.27 ± 0.31a | 8.67 ± 0.12a |
Ash (%) | 3.07 ± 0.12a | 2.87 ± 0.12a | 3.07 ± 0.12a |
Protein (%) | 2.48 ± 0.93a | 2.55 ± 1.05a | 2.49 ± 0.72a |
Carbohydrate (%) | 75.65 ± 0.47a | 68.91 ± 1.76a | 69.04 ± 1.03a |
* Values are Means ± standard deviations of triplicate determinations. Values in the same row having the same superscript letters are not significantly different (p < 0.05).
The percentage crude protein content of the processed samples were 2.48\(\pm 0.93\% , 2.55\pm 1.05\%, \text{a}\text{n}\text{d} 2.49\pm 0.72\%\) for fried, boiled and roasted Mucuna flagellipes seed flour respectively. The crude protein content of the processed flour samples was low and showed no significant difference (P \(<0.05\) ). These values were observed to be lower than the report of Nwajagu et al., 2021 on boiled, roasted, and autoclaved Mucuna flagellipes seeds but in line with the result of Ihekoronye and Ngoddy, 2015) on cooked Mucuna flagellipes who observed that excessive heat of processing causes severe protein damage which leads to the destruction of amino acids by complete decomposition or by racemization and the formation of cross-linkages forming poly-amino acids. The decrease could be a result of the processing method in the preparation of the seed samples and other environmental factors. It should be noted that proteins functionally promote growth, tissue repair, and maintenance (Igwenyi, 2015). The percentage compositions of lipids in the samples were low as revealed in Table 2 ranging from 3.87±0.12% in a boiled processed sample, 4.87± 0.31% roasted processed sample to 5.13±0.42% in a fried processed sample. No significant difference was observed. These values were lower than the result of Igwenyi and Azoro, 2014 on cooked ukpo, Achi, Akparata, and ofo. This variation in the oil contents may be attributed to differences in climatic conditions, soil properties, and storage conditions/time of the seeds. The oil content was however lower than 59.46% as reported for Cucumis melo var. agrees scrab seeds in Nigeria (Adekunle and Olumo, 2014). The analysis of lipid contents however showed that the seed samples were not oil seeds or oil crops and cannot serve as commercial sources of vegetable oils. However, lipids are the principal form of stored energy (fat and oils) in most organisms and major constituents of cellular membranes (Nelson and Cox, 2015). The percentage crude fiber content of the processed Mucuna flagellipes seed flour samples were 5.13\(\pm 0.31\%\), 7.27\(\pm 0.31\%,\) and 8.67\(\pm 0.12\%\) for fried, boiled, and roasted respectively. No significant difference exists between the processed samples. These values are comparable to the values for Detarium macrocarpum (2.90%) and Xylopia aethiopica (8.66%) reported by Igwenyi and Azoro, 2014 and Okaka et al., 2016 respectively. Crude fiber is the inorganic residue left after the defatted food materials have been treated with dilute hydrochloric acid, diluted sulphuric acid, and ether. Fiber supplements normal dietary agents by modulating the digestive and absorptive processes (Okaka et al., 2016). The processing methods brought about a low value in crude fiber as reported by Adebayo et al., 2013 who also observed a decrease in crude fiber during his work on the upgrading of local technology of ogiri production. The ash contents revealed that the values were low with 3.07\(\pm\) 0.12 %, 2.87\(\pm\)0.12%, and 3.07\(\pm\)0.12% for fried, boiled, and roasted ucuna flagellipes respectively. No significant differences were observed. The ash contents were also comparable to values reported by Barminas et al., 2013 for Xylopia aethiopica also used as a thickener. The measure of ash content could be a measure of the food quality. The moisture contents were low ranging from 5.00±0.92%, 14.53±0.42%, and 11.87±0.83% for fried, boiled, and roasted Mucuna flagellipes respectively and a significance difference was observed between the processed Mucuna flagellipes seed flour. These values were low and will discourage deterioration due to microbial attack (Okechukwu et al. 2021). This was also expected given the hard and dry nature of the seeds and seed coats. Although the water content of a food is expressed as a percentage. The results were generally comparable to values obtained by Igwenyi and Azoro (2014). The percentage carbohydrate content of the samples, fried, boiled and roasted Mucuna flagellipes were 75.65\(\pm 0.,47\), 68.91\(\pm 1.76\) and 69.04 \(\pm 1.03\)respectively. No significant difference (P < 0.05) was observed in the carbohydrate contents of the samples. The carbohydrate contents were comparable to 57–59% reported for Brachystegia eurycoma and Detarium microcarpbum (Uhegbu et al., 2011) and 50–60% reported for Afezlia africana (Omokpariola et. al. 2021a) all used as soup thickeners. Dietary carbohydrate is a primary source of energy to the body; it spares fats and proteins in the body (Omokpariola et. al.2021a, b). Mucuna flagellipes can be said to belong to the carbohydrate class of food because it contains the highest concentration of carbohydrate when compared to other parameters in Table 2 which have negligible concentrations,
Vitamin Contents
Table 3 shows the effect of the different processing methods on the Vitamin composition of Mucuna flagellipes seed flour. The results obtained showed a significant difference (p < 0.05) in vitamin D and vitamin B2 in the processing methods on the Vitamin composition of Mucuna flagellipes seed flour.
Table 3
Vitamin composition of Mucuna flagellipes seed flour processed by frying, boiling and roasting
Parameters | Fried | Boiled | Roasted |
Vitamin A.( mg/100ml) | 1.92 ± 0.33a | 0.83 ± 0.20a | 2.71 ± 0.63a |
Vitamin B1. (mg/100ml) | 0.77 ± 0.15a | 2.14 ± 1.51a | 1.00 ± 0.91a |
Vitamin B2. (mg/100ml) | 401.62 ± 15.95a | 345.41 ± 19.78b | 350.81 ± 22.99b |
Vitamin C. (mg/100ml) | 38.76 ± 3.37a | 48.20 ± 2.50a | 42.23 ± 9.94a |
Vitamin D.( mg/100ml) | 6.48 ± 7.48a | 36.83 ± 31.98b | 8.81 ± 8.75a |
Vitamin E.( ug/g) | 0.21 ± 0.33a | 0.21.±0.19a | 0.58 ± 0.51a |
Vitamin K. (ug/g) | 5.73 ± 4.97a | 5.43 ± 4.75a | 3.09 ± 3.33a |
* Values are Means ± standard deviations of triplicate determinations. Values in the same row having the same superscript letters are not significantly different (p < 0.05).
Vitamin C content of the processed Mucuna flagellipes seed samples were 38.76mg/100ml, 48.20mg/100ml, and 42.23mg/100ml for fried, boiled, and roasted respectively. No significant difference (P < 0.05) was observed. This agrees with Vasudevan and Sreekumari, 2013 who reported that vitamin C is generally poor in seeds but rich in citrus, guava, and leafy vegetables. The poor level of vitamin C in diets causes scurvy in animals. Deficiency of vitamin C causes scurvy(Morrison et al,2018).Vitamin A is the precursor of rhodopsin, promotes growth and repair of body tissues; reduces susceptibility to infections (immune function); regulates gene expression (Adebayo,2013). Deficiency of vitamin A causes night blindness (Morrison et al, 2018).The riboflavin (Vitamin B2) and thiamine (Vitamin B1) contents of the processed seed samples were low compared to 4.24mg/100g and 2.75 mg/100 g of Amaranthus hybridus (Akubugwo et al., 2012). This is in line with literature that reports that grains are poor sources of these vitamins but green leafy vegetables, yeast, and milk are rich sources of vitamins (Mc Donald et al., 2014). Riboflavin is necessary for growth and health while thiamine has antineuritic factor (Finar, 2014). Deficiency of riboflavin causes skin inflammation whereas deficiency of thiamine causes a type of paralysis called beriberi (Morrison et al, 2018). Vitamin D is the antirachitic vitamin essential for bone formation by regulation of calcium and phosphorus metabolism. However, vitamin D may be supplied in food or produced in the skin by irradiation of sterols (Finar, 2014). Vitamin E content of the processed seed samples were 0.21\(\pm 0.33\%\), 0.2\(1\pm 0.19\%,\) and 0.58\(\pm 0.51\%\) for fried, boiled, and roasted Mucuna flagellipes respectively. No significant difference (P < 0.05) was observed. Vitamin E protects the body tissue from damage caused by a substance called free radicals, which can harm cells, tissues, and organs (Etong et al, 2013). It serves mainly as a fat-soluble anti-oxidant. Vitamin E has anti-sterility factor. Vitamin K helps in blood clothing, a deficiency of it lengthens the time of blood clothing (Finar, 2014). Considering Table 3 and Fig. 3 above, the decreasing order of the mineral contents of the various seed samples is vitamin B2 > vitamin C > vitamin D > vitamin K > vitamin A > vitamin B > vitamin E showing that the different seed samples has the highest content of vitamin B2 (88.17%,78.67% and 85.72%)and lowest content of vitamin E(0.05%, 0.05% and 0.14% ).
Mineral Composition
Table 4 shows the effects of different processing methods on the mineral composition of Mucuna flagellipes seed flour. The results obtained showed no significant difference (p < 0.05) between the processing methods on the mineral composition except the Iron content which significantly differed (p < 0.05).
Table 4
Mineral contents of Mucuna flagellipes Seeds as affected by frying, boiling, and roasting.
Parameters | Fried | Boiled | Roasted |
Calcium (mg/100ml) | 5.79 ± 5.03a | 8.08 ± 2.52a | 6.86 ± 2.18a |
Iron(mg/100ml) | 4.75 ± 1.44b | 8.42 ± 4.89a | 9.61 ± 3.33a |
Phosphorus(ug/g) | 3.06 ± 0.15a | 2.69 ± 0.08a | 2.88 ± 0.06a |
Potassium (mg/100ml) | 0.30 ± 0.14a | 0.37 ± 0.03a | 0.30 ± 0.13a |
Sodium(ug/g) | 119.48 ± 10.45a | 108.93 ± 7.58a | 102.20 ± 13.38a |
Magnesium(ug/g) | 8.53 ± 0.13a | 7.12 ± 0.58a | 7.03 ± 6.18a |
* Values are Means ± standard deviations of triplicate determinations. Values in the same row having the same superscript letters are not significantly different (p < 0.05).
The Calcium contents of the processed seed samples as shown in Table 4 were 5.79 ± 5.03mg/100ml, 8.08 ± 2.52mg/100ml, and 6.86 ± 2.18mg/100ml for fried, boiled and roasted Mucuna flagellipes respectively, no significant difference was observed. The values were low compared to the values of (Obiakor et al 2014) for cooked and raw Mucuna soneli, Calcium accounts for about 75% of the weight of the mineral elements present in the body (Ogungbenle et al 2015). Calcium is the principal contributor to bone and teeth formation. It plays a universal role as a messenger and mediator for cardiac, skeletal and smooth muscle contractions. When there is a lack of calcium in the body, it results in osteoporosis (bone thinning), high blood pressure and colon cancer. The side effects of relative high doses of calcium are constipation, bloating and arrhythmia. Calcium ions interfere with the absorption of antibiotics. E.g. tetracycline and quinolone antibiotics can chelate Ca2+ ions to form complexes which cannot be absorbed anymore. Ca2+ is a component of limestone, cement, lime scale, fossils, insecticides, antacids, food additives, disinfectants, bleaching agents, deodorants, fungicides, supplement for animal feed, fertilizer, glass, and dental products (Strohfeldt, 2015). Iron is nutritionally important. Iron is present in protein based foods such as milk, egg white, meat, poultry and fish. It performs many vital functions in the human body. It is highly required for blood formation. Iron incorporated into hemoglobin in human body is the oxygen transport metalloprotein in the red blood cells; myoglobin facilitates the oxygen use and storage in muscles (Strohfeldt, 2015). The value of iron was 4.75\(\pm 1.44\) mg/100ml, 8.42\(\pm 4.89\) mg/100ml, and 9.61\(\pm 3.33\)Mg/100ml for fried, boiled, and roasted Mucuna flagellipes respectively. Fried Mucuna flagellipes differed significantly (P < 0.05) from boiled and roasted Mucuna flagellipes. This value of iron in the sample was lower than those of Spanish green olives (14.8 mg/kg) (Ogungbenle and Omaejalile 2015). Iron also facilitates the oxidation of carbohydrates, protein, and fats. Iron can be lost via gastrointestinal bleeding and menstruation bleeding in women. Lack of functional iron leads to anemia, which is characterized by lethargy and weakness (Strohfeldt, 2015). The sodium content of the processed seed samples were 119.48\(\pm 10.45(ug/g)\), 108.93\(\pm\)7.58(ug/g), and 102.20\(\pm\)13.38(ug/g) for fried, boiled and roasted Mucuna flagellipes flour. No significant difference was observed. Foods that is rich in sodium contained in processed Mucuna flagellipes has the potential to maintain body fluid pH via osmoregulation, support nerve impulse transmission, muscular contraction in livestock and humans and is involved in the mode of action of several enzymes. (McDonald et al., 2014; Strohfeldt, 2015). Magnesium has the following values 8.53\(\pm 0.13(ug/g)\), 7.12\(\pm\)0.58(ug/g), and 7.03\(\pm\)6.18(ug/g) for fried, boiled, and roasted Mucuna flagellipes. No significant difference was observed. The Magnesium content was low compared to 128-145mg/100g, 92.3mg/100g, 183mg/100g, and 55.6 mg/100 g reported for Nigerian cowpea, M. obanensis, and mung beans respectively (Mubarak, 2015). The sources of magnesium include green vegetables, whole grain, milk and nuts. ATP (Adenosine triphosphate) has to be coordinated to magnesium ion in human body so as to be biologically active. Mg2+ ions stabilizes DNA and RNA; it facilitates the process of photosynthesis in green plants by forming the redox active center in chlorophyll and also facilitate carbon fixation in green plants. Magnesium is being incorporated into bones, muscles and soft tissue. The kidney is the major excretory organ for magnesium ions and regulates magnesium ions in plasma. Hyper-magnesia results from retention of high levels of magnesium ions in plasma causing muscle weakness and arrhythmia. Hypo-magnesia known as low magnesium levels in the blood plasma is a consequence of excessive diarrhea; it is often followed by low calcium ions in plasma as wellas hypokalemia and hyponatremia. Magnesium ions are used in the preparation of Mg(OH)2 used as antacids as well as given to patients suffering from indigestion, heartburns and peptic ulcers (Strohfeldt, 2015). The phosphorus contents of the processed seed samples were 3.06±0.15 ug/g, 2.69±0.08 ug/g and 2.88 ± 0.06ug/g for the fried, boiled and roasted Mucuna flagellipes seed samples respectively; no significant difference was observed. In human body, phosphorus in conjunction with calcium build up genetic materials as well as in the energy supply of cells and many biochemical process as phosphates such as ATP, ADP and AMP. Phosphate is a part of DNA backbone. Phosphorus containing compounds are mostly found in milk, meat, grains, dried fruits and carbonated soft drinks. Low level of phosphate in serum called hypophosphatemia is caused by starvation or alcoholism or drug interactions. Imbalance of phosphate ions lead to bone defects or cardiovascular problems due to hardening of soft tissues. Biphosphates can be used for the treatment of hypercalcemia and pain from metastatic bone cancer in patients with breast cancer (Strohfeldt, 2015). The potassium contents include 0.30±0.14mg/100ml, 0.37±0.03mg/100ml and 0.30±0.13mg/100ml for the fried, boiled and roasted Mucuna flagellipes seed samples; no significant difference was observed. Potassium ions are essential for the functioning of neurons by influencing the balance of osmosis between the cells and interstitial fluid. Hypokalemia is a severe health problem where a patient has low levels of potassium ions in the blood plasma which results to weakness of muscles or electrocardiogram abnormalities. Hypokalemia is caused by diarrhea and vomiting or increased excretion of potassium ions caused by diuresis or abusive use of laxatives. Potassium is excreted through the kidneys (Strohfeldt, 2015). The greatest amount of mineral contained in the seeds is sodium while the least amount of minerals present in the seeds is potassium. The amount of sodium is extremely high compared to other mineral contents. From nutritional point of view as shown in Fig. 4, one can say that Mucuna flagellipes is a valuable seed providing minerals such as sodium(84.19%,80.33%,79.30%), calcium(4.08%,5.96%,5.32%), iron(3.35%,6.21% and 7.46%), phosphorus(2.16%,1.98% and 2.23%), potassium(0.21%,0.27% and 0.23%) and magnesium(6.01%, 5.25% and 5.45%) Thus, from Table 4, it could be said that the amount of these mineral elements consumed on daily basis falls within the required daily intake, as a little quantity of the plant sample is used on daily basis either as food or drug.
Anti-Nutritional Components
Table 5 shows the effects of different processing methods on the anti-nutritional composition of Mucuna flagellipes. The results showed that Flavonoid, Alkaloid, and Cyanide showed a significant difference (p < 0.05) in the antinutritional content of the processed samples.
Table 5
Anti-nutritional contents of Mucuna flagellipes seeds produced by processing methods
Parameters | Fried | Boiled | Roasted |
Tannin( µg/100g) | 9.55 ± 0.62a | 7.25 ± 6.19a | 6.11 ± 6.42a |
Alkaloid (µg/100g) | 311.67 ± 44.09a | 348.33 ± 31.14b | 417.78 ± 39.52c |
Cyanide ( µg/100g) | 65.73 ± 1.92a | 58.54 ± 3.57a | 58.82 ± 3.30a |
Saponin (µg/100g) | 1.32 ± 0.06a | 1.26 ± 0.03a | 1.38 ± 0.02a |
Flavonoid(ug/100g) | 74.48 ± 41.32a | 85.18 ± 64.44a | 149.80 ± 5.70b |
Terpenoid(µg/100g) | 214.40 ± 42.41a | 179.22 ± 3.03a | 190.91 ± 6.57a |
Phytate(µg/100g) | 3.06 ± 0.15a | 2.69 ± 0.08a | 2.88 ± 0.06a |
Oxalate( µg/100g) | 0.02 ± 0.01a | 0.01 ± 0.00a | 0.01 ± 0.00a |
* Values are Means ± standard deviations of triplicate determinations. Values in the same row having the same superscript letters are not significantly different (p < 0.05).
Phytochemical is the term used to describe the large number of secondary metabolic compounds from plants (Adodo, 2012). Anti-nutrients are known to protect against insect attacks and plant diseases. The concentration of alkaloids in Table 5 was 311.67 ± 44.09ug/100g, 348.33 ± 31.14ug/100g, and 417.78 ug/100g for fried, boiled and roasted Mucuna flagellipes seed flour. A significant difference (p < 0.05) was observed between the processed samples. These values were higher than 1.28–1.64mg/100g reported in the phytochemical composition and nutritional quality of Glycine max and Vigna unguiculata (L) Walp (Okwu and Orji, 2007). Alkaloids are famous analgesics and have been utilized in a variety of ways in the treatment of diseases and during surgery due to their medicinal and pharmacological efficacy. Alkaloids could be used for the treatment of hypertension, pupil dilation and mental disorders (Bako and Jonah, 2016).The level of cyanide was high in both processed samples. The concentrations of cyanide were 55.50ug/100g, 58.54ug/100g, and 58.82 µg/100g in fried, boiled and roasted Mucuna flagellipes seed flour respectively which show no significant difference (P < 0.05). These were higher than the values obtained from the same seed 10.50 mg/100g and 25.32mg/100g respectively by (Okaka et al, 2016), which is considered unsafe and poisonous in extreme concentrations. The concentrations of tannins were 9.55µg/100g, 7.25 µg/100g, and 6.11µg/100g for fried, boiled and roasted Mucuna flagellipes seed flour respectively. The values of the tannin contents were higher than 57.10% in the ethnomedicinal and phytochemical profiles of some savannah plant species in Nigeria (Bako et al., 2005). Tannins are astringent, bitter plant polyphenols that either bind and precipitate or shrink proteins. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of red wine or an unripen fruit (Schiavone et al., 2014). Tannins have been reported to possess antibacterial properties (Parekh and Chanda, 2007). Oxalate in large amounts binds with calcium, magnesium, iron and zinc to form their respective metal oxalates, which is insoluble and not absorbed by the body (Agoreyo et al, 2012). They are therefore considered poisonous but harmless when present in small amounts as shown in Table 5. The amount of oxalate in the processed samples of Mucuna flagellipes seed is therefore not harmful, more so, when cooking has been reported to effect a significant reduction in total oxalate contents of seeds (Eka, 2014). Like oxalates, phytates chelates di- and trivalent metal ions like zinc, iron, magnesium, and calcium to form complex compounds that are not readily absorbed by the intestine, thereby making them unavailable for metabolism (Thompson, 2016). They are easily removed by cooking, frying, roasting, fermentation, and soaking (Igwenyi et al 2015). The level of phytates in the processed seed samples was 3.83\(\pm 0.73\) µg/100g, 2.12\(\pm 0.10\) µg/100g and 2.69\(\pm 0.05\) µg/100g for fried boiled and roasted Mucuna flagellipes seed flour respectively. It is lower than 5.44 obtained by Nwaogu et al. (2015) for tropical almonds. The concentration of flavonoids in fried and boiled Mucuna flagellipes seed flour in Table 5 was significantly lower (p<0.05) than roasted Mucuna flagellipes seed flour. Flavonoids have been referred to as "nature's biological response modifiers" because of strong experimental evidence of their inherent ability to modify the body's reaction to allergens, viruses, and carcinogens. They show anti-allergic, anti-inflammatory, anti-microbial, and anti-cancer activity (Igwenyi and Azoro, 2014). The saponin contents of the fried, boiled, and roasted seeds of Mucuna flagellipses (1.32±0.06 ug/100g, 1.26±0.03 ug/100g and 1.38±0.02 ug/100g respectively) have no significant difference. Saponins and tannins are reported to exhibit cytoxic effects and tumor growth inhibition (Agoreyo et al 2012). Saponins has relationship with sex hormones like oxytocin and has expectorant action through the stimulation of a reflex of the upper digestive tract (Bako and Jonah, 2016). The terpenoid contents of the fried, boiled, and roasted seeds of Mucuna flagellipes were 214.40±42.41ug/100g, 179.22±3.03ug/100g and 190.91±6.57 ug/100g respectively which has no significant difference. Terpenoids exhibit strong antiseptic, antioxidant antibacterial, antifungal, and anti-inflammatory effects (Nzekwe and Nzekwe, 2019). Finally, the observed anti-nutritional factors in the seeds of the studied plant, symbolize that they are judiciously rich in anti-nutrients. From Fig. 5, the increasing order of the phytochemicals’ concentrations present in the various Mucuna flagellipses seed samples are in the order oxalate(0.29%, 0.15% and 0.12%) < phytate (0.45%,0.39% and 0.35%) < tannins(1.40%, 1.06% and 0.74%)< cyanide(9.66%, 8.58% and 7.11%) < flavonoids(10.95%, 12.48% and 18.10%) < terpenoids (31.52%,26.26% and 23.07%) < alkaloids(45.82%, 51.04% and 50.48%) indicating that the various seed samples contain highest concentration of alkaloids and lowest concentration of oxalate.