Effects of Vegetable Oil and Sodium Bicarbonate on the Pasting and Functional Properties of Boiled Mucuna utilis Flour

Abstract

Objective: This study aimed to evaluate the effects of vegetable oil and sodium bicarbonate addition on the pasting and functional properties of boiled Mucuna utilis flour. The research sought to improve the nutritional and functional quality of this underutilized legume, which is naturally rich in protein and dietary fiber but requires processing to enhance its usability in food systems.

Materials and Methods: Mucuna utilis seeds were boiled and subsequently treated with varying levels of vegetable oil and sodium bicarbonate. The pasting characteristics-including peak viscosity, breakdown, setback, and final viscosity-were determined using a Rapid Visco Analyzer (RVA). Functional properties such as water absorption capacity, oil absorption capacity, swelling power, bulk density and dispersibility were measured following standard laboratory protocols.

Results: The incorporation of vegetable oil and sodium bicarbonate significantly influenced both pasting and functional properties of Mucuna utilis flour. Additive treatments generally reduced peak viscosity and setback, indicating improved digestibility and reduced retrogradation tendency. Sodium bicarbonate enhanced water absorption and swelling capacity, whereas vegetable oil increased dispersibility and oil absorption capacity.

Conclusion: The results demonstrate that the addition of vegetable oil and sodium bicarbonate during processing can enhance the functional versatility of Mucuna utilis flour. These modifications improve its textural and storage characteristics, making it more suitable for diverse culinary and industrial food applications.