International Journal of Agriculture and Earth Science (IJAES) E-ISSN 2489-0081 P-ISSN 2695-1894 Vol 10. No. 7 2024 www.iiardjournals.org Online Version IIARD – International Institute of Academic Research and Development Page 96 The Nutritional Properties of Mucuna Bean Species as affected by Moisture Variation Victor I. Aneke Department of Agricultural and Bio-Environmental Engineering, School of Engineering Technology, Federal Polytechnic, Oko, Anambra State, Nigeria. Corresponding Author: anekevictor@yahoo.com, +234 70 6091 8291 Alaribe, V.O. Department of Agricultural and Bio-Environmental Engineering, School of Engineering Technology, Federal Polytechnic, Oko, Anambra State, Nigeria. Obinna.alaribe@federalpolyoko.edu.ng. +2347031101443 Nwainyinya, S.M. Department of Agricultural and Bio-Environmental Engineering, School of Engineering Technology, Federal Polytechnic, Oko, Anambra State, Nigeria. nwainyinyas@gmail.com, +2349033271824 DOI: 10.56201/ijaes.v10.no7.2024.pg.96.103 Abstract This study examined the nutritional values of Mucuna Pruriens and Veracruz seeds. The seeds were grown in Nigeria with moisture contents ranging from 6.04 to 15.82% (wb), The moisture content falls from 15.82 to 6.04% while quality indicators including the amount of crude protein, lipids, and ash tested all show an improvement. For both species, the crude protein varies from 29.10 to 39.21% and 29.91 to 37.01%, respectively. For both species, the lipid concentrations range from 3.80 to 4.80% and 4.20 to 5.90%, respectively. For both species, the ash concentration varied between 5.22 and 5.62% and 3.41 and 4.61%, respectively. For both species, the crude fiber content ranged from 1.71 to 1.96% and 1.69 to 1.87 percent, respectively. It is consistent with previous analyses conducted by prior researchers, such as [6]. For both species, the carbohydrate varied between 42.84 and 47.78% and 42.98 and 43.69%, respectively. It displayed a trend toward increment as the moisture content declined. This is consistent with the [1], observation that lower moisture content improves biomaterial quality by slowing down the biochemical and microbiological breakdown of the materials. It is advised that more research be done using a wider range of moisture to determine its influence on the examined attributes. Keywords: Mucuna Prureins, Mucuna Veracruz, Moisture Content, Nutritional Properties, Carbohydrate and fiber content