Evaluation of the proximate and phytochemical compositions of an underexploited legume Mucuna pruriens var. utilis (Wall ex Wight) L.H.Bailey

The present study aimed to compare the nutritional and biochemical composition of Indian legume seed (white and black seeds of Velvet beans) flour used by tribals of South India. The crude protein content was higher in white seed compared to black seed; but the nutritive values of black seeds were better compared to the white seeds. The mineral constituents of both seed flour was found to be high in K, Ca, Mg, P and Fe. The proximate and mineral elements suggest that both seed varieties to be a cheap source of protein and macro minerals, therefore an useful food supplement for tribals. The concentration of unsaturated fatty acids was relatively higher in the black velvet beans, but both seed flours contained palmitic, omega-3 and omega-6 fatty acids. Total free phenolics are abundant in white seed sample (3.13 g/100 g), whereas there are less tannins in black velvet beans. The black seed flour contains L-dopa, phytic acid, hydrogen cyanide, showed higher trypsin inhibitor activity. These wild legumes constitute not only a rich source of protein, but also is high in fiber content than other commonly consumed pulses, and therefore can be considered in breeding for better nutritional qualities.