Effect of Soaking Duration of Mucuna prurian Seeds on Chemical Composition Changes

This study is conducted to evaluate how different durations of soaking influence the levels of hydrogen cyanide (HCN), tannins, phenolic compounds, and soluble proteins present in fresh Mucuna pruriens seeds. The study was carried out on December 13, 2024 – December 27, 2024. This study involved four different treatment levels, each repeated four times: P0 (no immersion), P1 (submerged for 48 hours), P2 (submerged for 96 hours), and P3 (submerged for 144 hours).Then treated Mucuna prurian seeds were tested for the contents of cyanide, tannins, phenolics and soluble proteins. The data obtained were analyzed using analysis of variance (ANOVA) and continued with Duncan’s Multiple Range Test if there was a significant effect. The results showed that soaking Mucuna prurian had a significant effect (P<0,05) on the content of cyanide, tannins, phenolics and soluble proteins. The conclusion of this research is soaking Mucuna prurian seed of 96 hours would reduce the chemical content recognized as antinutritional factors that inhibit digestibility of nutrients, so it might improve broiler if Mucuna prurian seed would be used as feed ingredient.