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The Effects of Processing on the Proximate and Phytochemical Compositions of Mucuna pruriens Seeds (Velvet Beans)
Abstract
The effects of processing on the proximate and phytochemical compositions of Mucuna pruriens seed extract were investigated. The proximate analysis of the hulled seeds revealed the following nutrients and a ntinutrients: Crude lipid (2.69%), crude fiber (3.86%), crude protein (28.23%), ash (5.26%), carbohydrate (60.03%) and moisture content (12.32%). The boiled or cooked samples exhibited the following results: Crude lipid (2.51%), crude fiber (3.83%), protein (22.17%), ash (4.24%), carbohydrate (67.92%) and moisture content (12.32%). After soaking prior to boiling or cooking at 98 C for one hour, the results were: o Crude lipid (2.51%), crude fiber (3.81%), protein (22.05%), ash (3.10%), carbohydrate (68.52%) and moisture content (11.92%). Quantitative phytochemical analysis of the raw seed extract indicated: Flavonoids (0.42%), alkaloids (1.07%), saponins (0.47%), tannins (0.28%), hydrogen cyanide (12.69 mg/kg), phenol (2.82%) and phytate (0.43%). The concentrations of the phytochemicals in the boiled samples were as follows: Flavonoids (0.35%), alkaloids (0.88%), saponins (0.39%), tannins (0.09%), hydrogen cyanide (6.59 mg/kg), phenols (0.33%) and phytate (0.24%). The soaked and boiled samples showed the following result: Flavonoids (0.31%), alkaloids (0.88%), saponins (0.37%), tannins (0.08%), hydrogen cyanide (5.54 mg/kg), phenols (0.32%) and phytate (0.22%). The effects of processing involving soaking, soaking and boiling, have remarkable detoxification effect, anti-nutrient and nutrient composition reduction on Mucuna pruriens seeds. The most highly affected anti-nutrient and toxicant in the seed is hydrogen cyanide, which showed a reduction from 12.67 mg/kg for the raw sample to 5.54 mg/kg for the soaked and boiled samples; a reduction of 56.34%. Another anti-nutrient, phytate was reduced by more than 48.84%; phenols from 2.83% to 0.32%, a reduction of 88.69%; we therefore conclude that the effects of processing vis a vis the methods employed, have significant effects in the reduction of the concentrations of the anti-nutrients and toxicants present in the seeds of this under-utilized legume. We recommend that these novel processes be employed by individuals, farmers and food processing companies wishing to include this all important legume as part of family dietary as well as in poultry, animal feeds or in the formulation of diets for the undernourished and low income groups.
... Anti-nutritional effects in Mucuna seeds can be reduced through valuable processing techniques (Nwaoguikpe et al. 2011;Obi & Okoye 2017;Nwajagu et al. 2021 Boniface et al. Food Production, Processing and Nutrition (2024) 6:17 in legume seeds are heat-labile, which means their toxicity can be eliminated through ordinary cooking processes (Josephine & Janardhanan 1992). ...
... Cooking is effective in removing anti-nutritional factors, although it may also reduce the seeds' anti-oxidative properties and nutritional content (Nwaoguikpe et al. 2011;Aware et al. 2019). Thermal denaturation and solubilisation of certain nitrogenous substances during processing can influence the reduction of protein content in processed seeds (Adebowale & Lawal 2003;Nwaoguikpe et al. 2011;Nwajagu et al. 2021). ...
... Cooking is effective in removing anti-nutritional factors, although it may also reduce the seeds' anti-oxidative properties and nutritional content (Nwaoguikpe et al. 2011;Aware et al. 2019). Thermal denaturation and solubilisation of certain nitrogenous substances during processing can influence the reduction of protein content in processed seeds (Adebowale & Lawal 2003;Nwaoguikpe et al. 2011;Nwajagu et al. 2021). However, heating Mucuna seeds changes the functional characteristics of proteins by reducing solubility and emulsibility while enhancing flavor, sugar content, water-holding capacity, and interactions with other food ingredients in a food system (Mugendi et al. 2010a). ...
The effectiveness of legumes in overcoming hunger and food insecurity is attributed to their accessibility. They have been recorgnised for their nutritional significance and their ability to provide food stability in tropical and sub-tropical regions. This study compared the nutritional values of Mucuna seeds with that of common legume pulses by analysing their percentage composition based on literature review. Similar to common legume pulses, Mucuna seeds have been found to contain promising nutritional value. However, unlike most preferred legume pulses, Mucuna seeds contain a notable quantity of anti-nutritional factors that interferes with its nutritional qualities. Besides being anti-nutritional, the compounds have bio-active potentials and have been associated with therapeutic and antioxidant activities. Notably, Mucuna pruriens L. is known to contain compounds with potential antiparkinsonian effects, such as L-Dopa and ursolic acid. Considering their high productivity and nutritional relevance, Mucuna seeds have been utilised as traditional foods in populations with lower incomes that suffer from chronic undernourishment. It should be noted that variations in agro-climatic conditions have been reported to impact the chemical composition of M. pruriens seeds. However, limited information on the chemical composition of M. pruriens seeds from different regions makes it challenging to compare their composition across various agro-climates. Furthermore, in order to support the widespread use of M. pruriens in different areas, further research is needed to determine the optimal conditions for cultivating highly nutritious, phytochemically rich, and commercially viable seeds. Additionally, it is important to evaluate the effectiveness of L-Dopa in treating Parkinsonian patients across a diverse range of populations.
Graphical Abstract
... To reduce or eliminate the anti-nutritional factors, improve nutritional quality and also increase the utilization of legumes, many food processing methods can be adopted [7]. These processing methods include soaking, dehulling, cooking, fermentation, germination, toasting/roasting and autoclaving [5,7,8]. ...
... Although single process treatments reduce antinutrients in Mucuna pruriens seed [5,7,8], the levels/magnitudes of single treatments for reduction of antinutrients have not been extensively researched on. Double treatments of Mucuna pruriens seed to achieve the reduction of antinutritional factors have also been scantly documented. ...
... phytic acids, tannins, saponin, phenolics, flavonoids and (L-DOPA) by soaking was documented by Ref. [25]. A similar observation in the reduction of antinutrients (flavonoids, saponins, tannins, phenol and Hydrogen cyanide) was made by Nwaoguikpe et al. [8] as a result of 48 h soaking of Mucuna pruriens seed. Soaking has also been reported to reduce anti-nutritional factors (polyphenols and tannins) in other legumes like red gram, bengal gram, green gram and lentil [26], as well as tannin, phytic acid and trypsin inhibitor in cowpea after 16 h soaking [27]. ...
Mucuna pruriens seed being an underutilized legume with antinutrients was processed to reduce antinutrients and improve nutritional quality. The seeds were cleaned, washed and subjected to single treatments of soaking (24 h, 48 h, 72 h), cooking (20 min, 40 min, 60 min, 80 min), roasting (10 min, 15 min, 20 min), germination (24 h, 48 h, 72 h) and fermentation (24 h, 48 h, 72 h). Combined treatments: soaking (72 h) + cooking (60 min); germination (48 h) + roasting (15 min); germination (48 h) + cooking (60 min); fermentation (72 h) + roasting (15 min) were also separately carried out. Proximate composition and antinutrients were evaluated. Crude protein ranged from 25.34 to 29.50%, ash 3.02–3.82% and crude fibre 0.70–4.69. Crude protein was increased by single and double treatments while ash content was increased by only single treatments. All the treatments reduced the crude fibre. For single and double treatments, phenol, L-3,4-dihydroxyphenylalanine and trypsin inhibitor were in the range of 0.69–3.49%, 0.01–6.83% and 0.00–12.58 TIU/mg protein respectively. This research indicated that the use of up to 72 h soaking, 80 min cooking, 20 min roasting, 72 h germination or 72 h fermentation (Rhizopus oligosporus) is not adequate to reduce phenol and L-3,4-dihydroxyphenylalanine in Mucuna pruriens seed flour to below the recommended safe limits of 0.003% and 0.1% respectively. The double treatment of 72 h fermentation +15 m roasting was the only treatment that reduced L-3,4-dihydroxyphenylalanine to safe limit of 0.01%.
... The pre-treatment in velvet bean processing is expected to increase its nutritional value, maintain its functional properties, and reduce HCN to its safe limit up to a maximum of 10 mg/kg dry weight to fulfill the nutritional and safety aspects of the product. The treatments include dehulling, thermal process (boiling and steaming), soaking, and germination to obtain velvet bean flour with the desired characteristics as previously mentioned [11]- [14]. ...
... Dehulling, thermal process, and soaking can also increase the protein content due to the degradation of other components on the bean during treatment. According to Akinmutimi and Ukpabi [49], boiling for 30 minutes could retain the protein content, while boiling for more than 60 minutes could significantly reduce the protein content [11]. Germination can increase the protein content of the flour due to the degradation of other components such as fat and carbohydrate into energy for new protein synthesis [50]. ...
... The soaking and boiling treatments were known to reduce the total free phenol in velvet bean by 47 and 48.07% [9], [11]. The phenolic compound can also be reduced due to soaking due to its water-soluble properties. ...
... On the contrary, there was poor nutrient utilization and growth performance as the levels of M. utilis and V. amygdalina increased. Apart from proximate composition that showed the level of nutrients in feed ingredients,Ujowundu et al. (2010),Nwaoguikpe et al. (2011),Usunomena and Ngozi (2016),and Ali et.al. (2019) reported the presence of phytochemicals such as flavonoids, alkaloids, saponins, tannins, phenols, steroids, hydrogen cyanides in M. utilis and V. amygdalina. ...
... (2019) reported the presence of phytochemicals such as flavonoids, alkaloids, saponins, tannins, phenols, steroids, hydrogen cyanides in M. utilis and V. amygdalina. Phytochemical screening of M. utilis and V. amygdalina inferred that the values obtained were not conformed to the findings ofNwaoguikpe et al. (2011) andUjowundu et al. (2010). The phytochemical properties of plants vary from one plant to the other due to different factors such as processing methods, species and varieties of the plant. ...
Sustainable and stable production of fish larvae requires diet that will enhance efficient nutrient utilization and growth performance. Sixteen weeks experiment was designed to investigate the effects of unprocessed dried leaves of Mucuna utilis (UDLMU) and Vernonia amygdalina (UDLVA) on hematology, histology and growth performance of Clarias gariepinus. Fish meal was replaced with UDLMU and UDLVA at different graded levels (0%, 25%, 50%, 75% and 100%). Growth parameters, hematology and histology of vital internal organs were determined according to standard procedures. Data obtained were analysed using ANOVA and Duncan multiple range test was used to separate the means. Mean weight gain (MWG) of 0% (15.00±1.11g) was significantly higher P<0.05 than other treatments. White blood cell (WBC) count varied significantly P<0.05 at 100% (14150± 9.87g/l) level of inclusion. Degeneration of tubular epithelial cells occurred in the kidneys of fish fed 75% level of UDLMU and UDLVA. Moderate atrophy of hepatic plates and diffuse swelling of hepatocytes were observed in the liver of fish fed 75% and 100% graded levels. In this study, values obtained shows that increased level of UDLMU and UDLVA and presence of anti-nutritional factors in the diets affected growth performance and dysfunction of liver and kidney of C. gariepinus.
... These positive changes in protein content in the oilseed by-products may be attributed to the breakdown of soluble starch and losses of fine solids, which increased the relative contribution from protein. The increased content of crude lipid after SK of oilseed meals in the present study contradicts previous reports ( Nwaoguikpe et al., 2011). However, the lipid increment observed in this study could be the result of the leaching of soluble components that caused that the content of lipid in the oilseed meals (Agume et al., 2017), and the destruction of cell structure causing the efficient release of oil reserve (Cuevas-Rodriguez et al., 2004), which were probably retained in the meals by the fine mesh cloth during removal of excess water. ...
... The increased content of crude lipid after SK of oilseed meals in the present study contradicts previous reports (Nwaoguikpe et al., 2011). However, the lipid increment observed in this study could be the result of the leaching of soluble components that caused that the content of lipid in the oilseed meals (Agume et al., 2017). ...
... Furthermore, the crude protein and carbohydrate content of larvae reared raphia palm, palm yolk, and elephant ear corm were high compared to the others. Banjo et al. (2006) reported that the crude protein content of R. phoenicis larvae sourced from raffia palm 28.42% whilst Braide and Nwaoguikpe (2011) reported 71.63%. The range of 46.84 to 51.25% of carbohydrate content was consistent with the report by Banjo et al. (2006) who reported 48.6%. ...
Consumption of African Palm Weevil larvae is a potential solution to the escalating need for protein in Ghana. Currently, insect farmers rely heavily on agricultural by-products, for their production. However, the changes in nutritional content of these substrates over the duration of the larval stage is not well understood as its decline could have a negative effect on the larval development. The palm weevil larvae were reared on eleven (11) substrates and the changes in the nutrient content of the substrates over time during the larval rearing duration, and their effect on larval survival, larval duration and larval weight were assessed. The substrates tested included cocoyam cake, spoilt onion, banana corm, spoilt garden eggs, coconut coir, cocoa pod, raphia palm, elephant ear corm, sliced false yam, sugarcane and palm yolk. The substrate samples were collected weekly from the first to the fourth week and analysed for crude fat, crude protein, ash and carbohydrate contents. The nutritional content of all the substrates did not differ in the first week. However, crude protein, crude fat and carbohydrate significantly differed in the second, third, and fourth weeks. Larval survival, larval duration and weight of larvae were significantly affected by the changes in the nutrient content of the substrates in the second, third and fourth weeks. The results showed that elephant ear corm, sliced false yam and palm yolk have necessary nutritional requirements to sustain the larvae during development.
... Raw In order to improve the nutritional quality and effectively increase utilization of grain legumes like Mucuna pruriens, many food processing methods can be adopted to reduce/eliminate the anti-nutritional factors [9]. These processing methods include soaking, dehulling, cooking, fermentation, germination, toasting/roasting and autoclaving [5,9,10]. ...
Mucuna pruriens seed is an underutilized legume with good nutritional value with a possibility of changes in its micronutrients’ composition during processing whose data is scanty. Mucuna pruriens seed flour was therefore evaluated for the effect of soaking, cooking, roasting, germination and fermentation as well as some double treatments on its vitamin and mineral contents. Mucuna pruriens seeds were cleaned, washed, soaked, cooked, roasted, germinated and fermented. Vitamins and minerals composition were determined. Soaking, cooking and roasting significantly reduced (p<0.05) all the vitamins. Vitamin B9 was significantly (p<0.05) reduced the most with a range of 0.28 – 21.88 mg/100g. Vitamins B1, B2, B3 and B12 were significantly increased by fermentation with vitamin B2 increased the most (0.26 to 1.50 mg/100g; represents 577% increase). Vitamin B9 was the most significantly reduced (p<0.05) from 21.88 to 0.28 mg/100g by 72 h fermentation. Cooking reduced all the minerals except potassium and sodium. Potassium was increased from 690.50 to 930.75, 760.50 and 730.00 mg/100 in 10, 15 and 20 minutes roasted samples respectively. Germination significantly (p<0.05) reduced all the minerals except 24 h germination which increased calcium from 218.17 mg/100g in the raw Mucuna pruriens seed to 234.36 mg/100g. Fermentation generally reduced all the minerals significantly (p<0.05) except calcium and zinc. Germination and fermentation have proved to be suitable methods for the enhancement of vitamin B2, B3, B12 and zinc in Mucuna pruriens seed flour. Combined process treatments reduce most vitamins and minerals in M. pruriens seed flour and are therefore not suitable for their improvement.
... Seeds of mucuna, variety known as "ceniza", were soaked in water for 24 h in plastic buckets (1:10; w/v); then, were cooked at 100°C for 60 min and dried in oven at 60°C for 72 h, according to the methodology proposed by Nwaoguikpe et al. (2011). Finally, they were ground in mill to obtain 3-mm particle size, and were stored in plastic bags. ...
Background. Rustic birds such as Rhode Island Red are adapted to the tropical environmental conditions. Raising them using free range in the tropics improve meat quality. However, the production cost is high when males are used for meat production, due to their low feed efficiency. Objective. To assess growth performance of Rhode Island Red male chickens as affected by indoor vs. outdoor housing systems between 7 to 14 weeks of age. Methodology. One hundred and twenty male chickens were allotted in two different housing systems: indoors vs. outdoor with acces to a free-range pasture of native plants. The experimental diet in growing stage (7-14 weeks of age) included processed Mucuna pruriens (soaked and cooked) in 15 % of the diet. For data analysis, a generilized linear model was used with repeated measures at different ages, considering effects of treatment, week and the interaction between both. The study of the whole experimental period considered the fixed effect of trial and liveweight at the start of the test as covariable. Results. Week was the most consistent effect, and treatment only affected feed intake, with values of 91.99 vs. 87.54 g/bird/day in indoor vs outdoor, respectively. There was only interaction between treatment and week in weight gain.
For the whole period, there were no differences due to the housing systems for the variables under study. Nevertheless, initial live weight affected weight gain and conversion. Implication. Alternative raising systems for rustic birds in the tropics can be an option for small and middle producers, where animal welfare and feed costs improve. Conclusion. The productive behavior in Rhode Island Red male chickens is not modified by the raising system.
A levodopa é a principal droga utilizada atualmente no tratamento da doença de Parkinson. Esse aminoácido, encontrado na semente de mucuna, é um precursor direto da dopamina, que atua na redução e controle dos sintomas da doença. A levodopa comercializada é produzida de forma sintética, no entanto, devido a relevância do tema, estudos têm sido feitos para encontrar alternativas de extração desse composto a partir de fontes naturais, tornando o processo mais econômico e sustentável com o uso de solventes alternativos. Neste estudo, o objetivo foi caracterizar as sementes de mucuna cinza (Mucuna cinerea) e avaliar o rendimento da extração sólido-líquido de levodopa, utilizando diferentes solventes (ácido benzoico, ácido succínico, cloreto de colina, etanol, PEG 4000 e água). Para avaliar quais solventes e fatores que mais influenciavam no rendimento de extração, um delineamento fatorial (23) foi realizado. Os fatores foram a temperatura, tempo de extração e a razão entre sólido e solvente. A análise da composição mostrou que a mucuna é rica em proteínas com 26,49% e carboidratos com 50,63%, tem 10,16% de minerais, 4,08% de lipídeos e 8,64% de umidade. A quantificação da levodopa foi feita por cromatografia líquida de alta eficiência, sendo mistura aquosa de água e etanol 50% m/m o solvente mais indicado para a extração, alcançando o rendimento de 14,14%.
This study evaluated the effects of processing on the mineral and anti-nutrient components of sunflower (Helianthus annuus) seeds using boiling, roasting, solvent extraction and mechanical extraction. Mineral and anti-nutrient concentrations of differently processed meal samples were determined using standard analytical procedures and parameters were subjected to statistical analysis. Mineral content analysis revealed the following concentrations: Calcium (0.17-0.38 mg/g), Iron (0.25-0.52 µg/g), Sodium (0.10-0.25 mg/g), Potassium (1.87-2.12 mg/g), Phosphorus (1.57-1.72 mg/g), Magnesium (0.13-0.37 mg/g), Manganese (0.13-0.15 mg/kg), Copper (0.01-0.04 mg/kg) and Zinc (0.09-0.14 mg/kg). These values were statistically different (p<0.05) except for sodium and manganese. Phytochemical screening of the meal samples revealed the presence of some bioactive compounds including tannin, oxalate and phytate and their observed values were statistically different (p<0.05) except for oxalate and phytate. Tannin was highest in the raw undehulled meal (0.45 mg/g) and least (0.21 mg/g) in the boiled meal. Oxalate content was least (0.11 mg/g) in the roasted and boiled meals and highest (0.15mg/g) in the raw dehulled meal. Phytate content was highest (0.16 mg/g) in the raw undehulled meal and least (0.10mg/g) in the boiled meal. Boiled sunflower seed meal had statistically (p<0.05) lower values of anti-nutrients, higher percentage reductions in the levels of these anti-nutrients and appreciable amounts of macro-and micro-minerals. Therefore, in view of its considerably lower values of anti-nutrients, higher percentage reductions of anti-nutrients and appreciable amounts of minerals, the study recommends boiled sunflower seed meal as a viable alternative to soybean meal and groundnut cake in feed formulations for fish and livestock.
Unconventional legumes are promising in terms of nutrition, providing food security, agricultural development and in crop rotation in developing countries. The wild legume, Mucuna consists of about 100 varieties/accessions and are in great demand as food, livestock feed and pharmaceutically valued products. Mucuna seeds consist of high protein, high carbohydrates, high fiber, low lipids, adequate minerals and meet the requirement of essential aminoacids. The seeds also possess good functional properties and in vitro protein digestibility. Hydrothermal treatments, fermentation and germination have been shown to be most effective in reducing the antinutrients of Mucuna seeds. Several antinutritional compounds of Mucuna seeds serve in health care and considerable interest has been drawn towards their antioxidant properties and potential health benefits. All parts of Mucuna plant are reported to possess useful phytochemicals of high medicinal value of human and veterinary importance and also constitute as an important raw material in Ayurvedic and folk medicines. Mucuna seeds constitute as a good source of several alkaloids, antioxidants, antitumor and antibacterial compounds. Seeds are the major source of L-DOPA, which serve as a potential drug in providing symptomatic relief for Parkinson's disease. As cultivar differences in Mucuna influences the quantity of L-DOPA and lectin in seeds, future investigations should direct towards the selection of germplasm with low L-DOPA and lectin for human and animal consumption, while high L-DOPA for pharmaceutical purposes. Inexpensive means of processing techniques needs to be implemented to exploit the nutraceutical potential of Mucuna for the benefit of poor and rural development in developing countries.
Dietary guidance recommends consumption of whole grains in the prevention of chronic diseases including cancer and cardiovascular disease. Epidemiologie studies suggest that whole grains are protective for gastric, colonie and pancreatic cancers and coronary heart disease. Components in whole grains that may be protective are diverse and include: compounds that affect the gut environment (dietary fiber, resistant starch, and other undigestible compounds); antioxidantsvitamins, minerals, phenolic compounds (ferulic, caffeic); phytoestrogens with potential hormonal effects and antinutrients (phytic acid). Other potential mechanistic effects of whole grains include binding of carcinogens and modulation of glycémie index. Clearly the range of potential protective substances in whole grains is impressive and advice to consume additional whole grains is appropriate. Further study is needed on the mechanisms for this protection so that the most potent protective components of whole grains are not lost in processing or preparation of whole grains into acceptable foods for the public.
