EFFECT OF VARIOUS PROCESSING METHODS ON THE LEVELS OF ANTINUTRITIONAL CONSTITUENTS AND PROTEIN DIGESTIBILITY OF MUCUNA PRURIENS (L.) DC. VAR. UTILIS (WALL. EX WIGHT) BAKER EX BURCK (VELVET BEAN) SEEDS

In the present study, the effect of various processing methods on the levels of antinutritional compounds and in vitro protein digestibility (IVPD) of seeds of a potential South Indian under-utilized legume, Mucuna pruriens (L.) DC. var. utilis (Wall. ex Wight) Baker ex Burck (velvet bean), was investigated. Among the various postharvest treatments employed, soaking the seeds in NaHCO3 solution followed by autoclaving appears to be more effective in reducing the maximum levels of various antinutritional compounds, such as total free phenolics (74–81%), tannins (74–83%), L-3,4-Dihydroxyphenylalanine (L-Dopa) (69–83%), phytic acid (85–86%), oligosaccharides such as raffinose (73–79%), stachyose (73–82%) and verbascose (71–75%), hemagglutinating activity (70–84%), trypsin inhibitor activity (72–81%) and α-amylase inhibitor activity (73–82%), and also results in significant improvement of IVPD (15–23%) of both the white and black seeds of velvet bean. Adoption of such viable processing method will enhance the utilization of velvet bean seeds as an alternative/additional protein source for both human beings and animals. PRACTICAL APPLICATIONS The recent research trend has been directed to evaluate the under-utilized legume seeds as an alternative protein source to meet the protein requirements of increasing human population and expanding livestock industries. In this context, the velvet bean (Mucuna pruriens[L.] DC. var. utilis) seeds receive more attention as alternative/additional protein source. Although the velvet bean seeds were found to contain high content of protein, carbohydrates and other nutrients, their utilization as food was restricted largely because of the presence of high concentrations of various antinutritional compounds. Hence, in the present study, various common postharvest processing methods were employed to remove/reduce the levels of antinutritional compounds of velvet bean seeds. From the present investigation, a cost-effective and viable processing method has been identified for the versatile utilization of velvet bean seeds as an alternative source of protein in the diets of both human beings and animals.