Quantification of Tannins in Four Species of Genus <i>Mucna</i> Seeds

In order to make Mucuna seeds consumable, are treated according the following procedures: boiling, soaking followed by boiling in presence of 0.5% KOH and finally for a long time KOH, so that tannins can be removed. Preliminary studies done on raw four species revealed tannins. The results showed crushed contained all high tannin with content 0.370 g GAE/100g DM, 0.336 DM; 0.266 DM 0.203 deerigiana, nagaland, cochinchinensis rajada respectively. different methods seed treatment significantly reduced seeds. method 12 hours then scalding cochinchinensis, 47.29%; 48.21%; 66.16%; 15.76% This gave highest reduction rate.