Factors influencing the use of Mucuna pruriens as food in Benin, West Africa
Paper Details
Factors influencing the use of Mucuna pruriens as food in Benin, West Africa
Abstract
Mucuna pruriens (velvet bean) is a leguminous cover crop widely promoted in Benin for soil restoration and regeneration. This study aimed to assess the knowledge, consumption patterns, and processing methods of Mucuna pruriens among local communities, as well as to characterize its seed type using machine vision. Data were collected from 506 respondents across northern Benin through semi-structured questionnaires, participant observation, and snowballing sampling. Three Mucuna seed types were identified. Analyses of seed size, shape, and coat colour revealed significant differences among types: the black seed type exhibited larger, rounder, more compact, and darker seeds, the brown-white seed type had smaller, elongated, and lighter-yellow seeds, and dark brown seed type showed intermediate traits. Although 53% of respondents were aware of Mucuna, only 17% had consumed it, and 92% reported no-consumption, primarily due to lack of knowledge and perceived toxicity related to antinutritional factors. Processing methods such as soaking, dehulling, cooking, fermentation, and roasting, were applied in combination to reduce these compounds. Commonly consumed products included fermented Mucuna (Sonru), fritters (Ata/Kiarou), Mucuna-rice mixtures (Atassi/Waké), and boiled Mucuna (Abobo). Knowledge of processing and consumption were higher in areas that benefited from soil restoration projects, particularly in the Alibori and Borgou Departments. These findings highlight that Mucuna pruriens holds potential as a food and soil-improving and hence crop production. However, its adoption for human consumption remains limited by knowledge gaps and processing constraints. Developing simpler and more effective processing techniques could enhance its dietary utilization and its contribution to improved nutritional food security.
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Yves Boladé Djimba, Janvier Mêlégnonfan Kindossi*, Folachodé Ulrich Gildas Akogou, Ephraïm Olouwafemi Biao, Jacques Agangni, Kokou Mensah Adjangba, Ogouyôm Herbert Iko Afé, Franck Hongbété, Rodrigue V. Cao Diogo, 2026. Factors influencing the use of Mucuna pruriens as food in Benin, West Africa. Int. J. Biosci., 29(2), 19-34.
Copyright © 2026 by the Authors. This article is an open access article and distributed under the terms and conditions of the Creative Commons Attribution 4.0 (CC BY 4.0) license.