Velvet bean ( <scp> <i>Mucuna pruriens</i> </scp> ): A sustainable protein source for tomorrow

Protein is one of the essential major nutrients required for cell functioning in human body. Complete proteins, which are usually found animal-based despite having high biovailability also cause adverse effect on environment and increased risk diet-related chronic diseases. Recent years have witnessed enhanced awareness about health benefits substituting proteins with plant-based especially developed countries. Nitrogen-fixing grain legumes considered important sources protein many developing countries as they generally cheaper than meat or cereals. Extensive research has been conducted several underutilized similar nutritional properties to soybean; these velvet beans (Mucuna pruriens). Though it rich (27%), complementary amino acid pattern that cereal grains exerts beneficial properties, including antiparkinson, antidiabetic, anticancer limited consumption due presence antinutrients. This review provides insight into potential use this legume resolving global crisis address food insecurity issues. Additionally, focuses various processing conditions necessary utilize bean development products by-products like isolate, concentrate, flour their functional toxicological viewpoint. current might help driving future applications a sustainable, source foods along critical areas improvement.