IOSR Journal of Applied Chemistry (IOSR-JAC) e-ISSN: 2278-5736.Volume 8, Issue 10 Ver. I (Oct. 2015), PP 42-45 www.iosrjournals.org DOI: 10.9790/5736-081014245 www.iosrjournals.org 42 |Page Proximate Composition and Mineral Analysis of Mucuna utilis (Velvet Bean) Ezeokonkwo Mercy A.* 1 , Okafor Sunday N. 2 1. Department of Pure and Industrial Chemistry, University of Nigeria, Nsukka,410001, Enugu State, Nigeria 2. Department of Pharmaceutical and Medicinal Chemistry, University of Nigeria, Nsukka, 410001, Enugu State, Nigeria Abstract: The standard procedures were followed to analyze the proximate composition and mineral analysis of Mucuna utilis. The caloric value was calculated from crude protein, crude fat, crude fiber, carbohydrate, moisture and ash content. The iron (Fe), zinc (Zn), calcium (Ca), manganese (Mn) and magnesium (Mg), sodium (Na), potassium (K) and phosphorus (P) were determined by Atomic Absorption Spectrophotometer. The results showed that Mucuna utilis contained ash (6.0%), crude protein (22.94%), crude fat (2.94%), crude fiber (12.50%), moisture (12.50%) and carbohydrate (43.11%). The energy calculated gave 290.75Kcal/100g. The mineral determination gave the data that Mucuna utilis contained calcium (5.25 mg/g), phosphorus (0.02 mg/g), magnesium (1.63 mg/g), manganese (0.0mg/g), iron (0.95 mg/g), sodium (1.17 mg/g), potassium (0.13 mg/g) and zinc (0.21 mg/g). This study concluded that the tested Mucuna utilis contained highest amount of carbohydrate and lowest amount of crude fibre. Similarly, among minerals tested, Mucuna utilis contained highest amount of calcium and no manganese at all. Keywords: carbohydrate, mineral analysis, Mucuna utilis, protein, proximate composition I. Introduction Mucuna and their accessions are herbaceous twining annual plants. They possess trifoliolate leaves (leaflets are broadly ovate, elliptic or rhomboid ovate and unequal at the base); flowers white to dark purple and hang in long clusters (pendulous racemes); pods are sigmoid, turgid and longitudinally ribbed, seeds ovoid (4-6 per pod) and black or white. Mucuna pods are covered with reddish-orange hairs, which readily dislodge and cause intense skin irritation and itch due to presence of a chemical called mucunain. Many varieties and accessions of the wild legume, Mucuna are in great demand in food and pharmaceutical industries. Nutritional importance of Mucuna seeds as a rich source of protein supplement in food and feed has been well documented [1],[2]. Mucuna seeds constitute excellent raw material for indigenous Ayurvedic drugs and medicines due to the presence of 3,4-dihydroxy-L-phenylalanine (L-DOPA), which provides symptomatic relief in Parkinson's disease [3], and are in high demand in international market after the discovery of L-DOPA, which serves as a potential drug as anti-Parkinson's disease [4] and provides symptomatic relief [5] Mucuna seeds produce hypoglycemic effect and the fruits possess a weak neuromuscular blocking effect in rats but not in alloxan-treated rats [6]. The decoction of Mucuna seeds also lowers the cholesterol and lipids of plasma in rats [7]. The immature pods and leaves serve as vegetables, while seeds as condiment and main dish by ethnic groups in Nigeria [8]. Therefore, the present study was carried out to investigate the proximate composition and mineral content of Mucuna utilis and to evaluate its nutritional importance. II. Materials and Methods 1. Plant collection: Fresh Mucuna utilis leaves were collected in Amoja Umudomi, Onicha-Igboeze in Ebonyi State, Nigeria. The leaves were confirmed by the Department of Botany, University of Nigeria Nsukka. 2. Sample preparation: The plant leaves were washed with clean cold water, air dried at room temperature for two weeks. The dried leaves were pulverized to a fine powder using laboratory mill at the Department of Crop Science, University of Nigeria Nsukka. The pulverized leaves were packed in air-tight glass jar and stored at 4 o C until analysis were carried out. 3. Extraction: The extraction was done using column extractor. 1.75 kg of the pulverized plant sample was packed into a column extractor. 2 L of analytical grade methanol were poured into the packed column and allowed to stand for 48 hours. The tap at the base of the column was opened and the solution was allowed to drop through the tap into a round-bottom flask. More methanol were poured to rinse the plant sample and to ensure complete extraction. The extraction was complete at the end of 72 hours. The extract was concentrated