Physical properties and water absorption kinetics of three varieties of Mucuna beans

Abstract The physical properties and water absorption kinetics of three varieties of Mucuna beans (Mucuna pruriens, Mucuna rajada and Mucuna veracruz) were determined in this study. Physical properties including length, width, thickness, geometric mean diameter, sphericity, porosity, bulk density, a...

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Autores principales:	Ajibola B. Oyedeji, Olajide P. Sobukola, Ezekiel Green, Oluwafemi A. Adebo
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/05d95eb5e1594cf7bf1ad6ee7e6fe951
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spelling	oai:doaj.org-article:05d95eb5e1594cf7bf1ad6ee7e6fe9512021-12-02T13:20:04ZPhysical properties and water absorption kinetics of three varieties of Mucuna beans10.1038/s41598-021-85087-82045-2322https://doaj.org/article/05d95eb5e1594cf7bf1ad6ee7e6fe9512021-03-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-85087-8https://doaj.org/toc/2045-2322Abstract The physical properties and water absorption kinetics of three varieties of Mucuna beans (Mucuna pruriens, Mucuna rajada and Mucuna veracruz) were determined in this study. Physical properties including length, width, thickness, geometric mean diameter, sphericity, porosity, bulk density, area, volume and one thousand seed mass were calculated while hydration kinetics was studied by soaking Mucuna beans in water at 30 °C, 40 °C and 50 °C and measuring water uptake at 9 h interval. Peleg’s equation was used to model the hydration characteristics and Arrhenius equation was used to describe the effect of temperature on Peleg’s rate constant k1 and to obtain the activation energies for soaking. Significant variations were observed in almost all the physical properties of the different varieties, however, there were no significant differences (p < 0.05) in their thicknesses and bulk densities. The effectiveness of fit of Peleg’s model (R2) increased with increase in soaking temperature. Peleg’s rate constant k1 decreased with increase in soaking temperature while k2 increased with temperature increase. Activation energies of Mucuna pruriens, Mucuna rajada and Mucuna veracruz were 1613.24 kJ/mol, 747.95 kJ/mol and 2743.64 kJ/mol, respectively. This study provides useful information about the properties of three varieties of Mucuna beans that could be of importance to processors and engineers for process design and optimization.Ajibola B. OyedejiOlajide P. SobukolaEzekiel GreenOluwafemi A. AdeboNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-8 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Ajibola B. Oyedeji Olajide P. Sobukola Ezekiel Green Oluwafemi A. Adebo Physical properties and water absorption kinetics of three varieties of Mucuna beans
description	Abstract The physical properties and water absorption kinetics of three varieties of Mucuna beans (Mucuna pruriens, Mucuna rajada and Mucuna veracruz) were determined in this study. Physical properties including length, width, thickness, geometric mean diameter, sphericity, porosity, bulk density, area, volume and one thousand seed mass were calculated while hydration kinetics was studied by soaking Mucuna beans in water at 30 °C, 40 °C and 50 °C and measuring water uptake at 9 h interval. Peleg’s equation was used to model the hydration characteristics and Arrhenius equation was used to describe the effect of temperature on Peleg’s rate constant k1 and to obtain the activation energies for soaking. Significant variations were observed in almost all the physical properties of the different varieties, however, there were no significant differences (p < 0.05) in their thicknesses and bulk densities. The effectiveness of fit of Peleg’s model (R2) increased with increase in soaking temperature. Peleg’s rate constant k1 decreased with increase in soaking temperature while k2 increased with temperature increase. Activation energies of Mucuna pruriens, Mucuna rajada and Mucuna veracruz were 1613.24 kJ/mol, 747.95 kJ/mol and 2743.64 kJ/mol, respectively. This study provides useful information about the properties of three varieties of Mucuna beans that could be of importance to processors and engineers for process design and optimization.
format	article
author	Ajibola B. Oyedeji Olajide P. Sobukola Ezekiel Green Oluwafemi A. Adebo
author_facet	Ajibola B. Oyedeji Olajide P. Sobukola Ezekiel Green Oluwafemi A. Adebo
author_sort	Ajibola B. Oyedeji
title	Physical properties and water absorption kinetics of three varieties of Mucuna beans
title_short	Physical properties and water absorption kinetics of three varieties of Mucuna beans
title_full	Physical properties and water absorption kinetics of three varieties of Mucuna beans
title_fullStr	Physical properties and water absorption kinetics of three varieties of Mucuna beans
title_full_unstemmed	Physical properties and water absorption kinetics of three varieties of Mucuna beans
title_sort	physical properties and water absorption kinetics of three varieties of mucuna beans
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/05d95eb5e1594cf7bf1ad6ee7e6fe951
work_keys_str_mv	AT ajibolaboyedeji physicalpropertiesandwaterabsorptionkineticsofthreevarietiesofmucunabeans AT olajidepsobukola physicalpropertiesandwaterabsorptionkineticsofthreevarietiesofmucunabeans AT ezekielgreen physicalpropertiesandwaterabsorptionkineticsofthreevarietiesofmucunabeans AT oluwafemiaadebo physicalpropertiesandwaterabsorptionkineticsofthreevarietiesofmucunabeans
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Physical properties and water absorption kinetics of three varieties of Mucuna beans

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