Effect of microwave treatment on the antinutritional factors of two accessions of velvet bean, Mucuna pruriens (L.) DC. var. utilis (Wall. ex Wight) Bak. ex Burck
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چکیده
The present study was carried out to investigate the role of microwave treatment in eliminating the antinutritional factors such as, total free phenolics, tannin, l-dopa, phytic acid, hydrogen cyanide, total oxalate, trypsin inhibitor activity, oligosaccharides and phytohaemagglutins in the seeds of two accessions of velvet bean, Mucuna pruriens var. utilis. Microwave treated raw and overnight soaked seeds of both the investigated accessions of Mucuna bean showed a time duration dependent increase in the total free phenolics and L-dopa; whereas, level of tannin in both raw and overnight soaked seeds get reduced. The levels of phytic acid, hydrogen cyanide, total oxalate and trypsin inhibitor activity of presently investigated raw and overnight soaked seeds showed time duration dependent decline. Complete elimination of phytohaemagglutinating activity with respect to erythrocyte of ‘O’ blood group was observed at 8-12 minutes. Oligosaccharides like raffinose, stachyose and verbascose were also significantly (p< 0.05) reduced.
منابع مشابه
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 hi...
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