Variability in the physicochemical, nutritional and antinutritional attributes of six Mucuna species

Six Mucuna species (M. pruriens, M. cochinchinensis, M. rajada, M. veracruz white, M. veracruz mottle and M. deeringeana) have been subjected to standard analytical techniques in order to evaluate their in physicochemical, nutritional and antinutritional properties. Physicochemical characterization indicated that M. veracruz white and M. veracruz mottle had the lowest hydration capacities and indices, and swelling capacities and indices. Proximate analysis showed that they had low moisture and ash contents (3.65-5.88% and 2.74-3.41%, respectively). The carbohydrate content was fairly high (43.7-49.7%). Starch constituted the dominant carbohydrate while some reducing and non-reducing sugars were also found in the seeds. The crude protein content in the seeds varied from 33.2% to 38.4%. In all, 18 amino acids were detected in the protein. M. pruriens had the highest total essential amino acids TEAA (555) mg g(-1) protein, while M. veracruz mottle had the lowest (500 mg g(-1) protein). Methionine and cysteine were the limiting amino acid in the seeds. Protein digestibilities of the seeds were high (81.3-85.5%). Results on the valuable nutritional minerals and trace elements indicated that potassium was the most abundant mineral present in the seeds (356-433 ing 100 g(-1)). In addition, the seeds also had a high content of calcium and phosphorus. The antinutritional factors estimated in the seeds included total polyphenolic substances, protease inhibitor, saponins, phytic acid, L-dopa and flatulence sugars. The concentration of phenolic substances ranged from 4.34% to 7.75%, while the concentration of protease inhibitor, TIA, ranged from 18.5 to 23.1 mg g(-1) sample. Saponin concentration ranged from 0.52% to 3.01% while the phytic acid concentration in the seeds was between 1.23% and 2.56%. L-dopa concentration ranged from 3.87% to 7.12%. Out of the three flatulence sugars estimated in the seeds, verbascose showed the highest value. (C) 2004 Published by Elsevier Ltd.