Effects of processing technique on the nutritional composition and anti-nutrient content of mucuna bean (Mucuna pruriens L.)
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Date
2010-04
Authors
Mugendi, Jane Beatrice
Njagi, E.N.M.
Kuria, E. N.
Mwasaru, M. A.
Mureithi, J. G.
Apostolides, Z.
Journal Title
Journal ISSN
Volume Title
Publisher
Academic Journals
Abstract
Mucuna bean (Mucuna pruriens) is an indigenous legume promoted in Kenya as a green manure cover
crop. It contains high protein but it is under - utilized due to the presence of 3, 4-dihydroxy-Lphenylalanine
(L-Dopa) and other anti nutritional compounds. To improve its nutritional potential as a
protein source, mucuna bean was processed and evaluated for nutritional composition. Effects of
processing at different pH, temperature and particle size, autoclaving, germination and fermentation on
the contents of anti-nutritional compounds and crude protein were investigated. Raw beans contained
high crude protein (27.9 g/100-1). Contents of ether extract; crude fibre and ash were 3.7, 7.9 and 3.5
g/100-1, respectively. Mineral content was comparable to that of common pulses. Raw whole mucuna
bean contained high L-Dopa (7.0 g/100-1) content. Other anti-nutritional compounds included total
phenols 7.1 g/100-1, trypsin inhibitor activity (TIA) 5.1 TIU and phytates 0.9 g/100-1. All processing
techniques, except roasting, reduced levels of L-dopa by > 95% while less than 15% of protein was lost.
Soaking dehulled bean in acidic medium (pH 3.2) at 60°C for 48 h reduced L-Dopa content to the
recommended safe level of 0.1%. Processing mucuna bean increased its nutritional value and potential
to improve food security.
Description
Keywords
Mucuna bean, anti-nutritional compounds, L-Dopa, processing methods
Citation
African Journal of Food Science Vol. 4(4), pp. 156 - 166, April 2010