Improving nutritional value of velvet bean, <i>Mucuna</i> <i>pruriens</i> (L.) DC. var. <i>utilis</i> (Wall.ex.Wight) L. H. Bailey, an under-utilized pulse, using microwave technology

Abstract

The velvet bean is an under-utilized legume species grown predominantly in Asia, Africa and in parts of America. A hill tribe by name <i>Kanikkars </i>inhabiting Western Ghats bordering Tamil Nadu and Kerala traditionally consume the seeds as source of protein. However, the seeds also are known to possess several undesirable anti-nutritional factors which elicit adverse effects in the consuming people. In the present study, an attempt has been made to study the effect of soaking followed by microwave cooking on the elimination or reduction of anti-nutritional factors (ANF’s) and the overall improvement in nutritional quality of two germplasm seed samples collected from Western Ghats of Velvet bean. In both the germplasm, it has been detected and demonstrated that all the investigated ANF’s except the pharmacologically important L-Dopa are significantly eliminated. The reduction in contents of total free phenolics, tannins and phytic acid due to microwave cooking is significant (87.5%, 69.9-69.6%, and 78.7-82.1%), respectively. The reduction in levels of L-Dopa due to microwave cooking is insignificant (4.47-6.48%) where as TIA and CIA are found to be significant (TIA: 89.5-90.8%; CIA: 94.6-96%), respectively. Among the three erythrocytes, the loss of lectin activity in respect of ‘O’ blood group in Kailasa Nadu germplasm is low compared to other values (76%). At the same time the seed protein quality of both the germplasm is not adversely affected.