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 alpha-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.