Nutritional potential of five accessions of a south Indian tribal pulse, Mucuna pruriens var utilis I. The effect of processing methods on the content of L-Dopa, phytic acid, and oligosaccharides

摘要

Five accessions of an indigenous tribal pulse, Mucuna pruriens var utilis (three with white, two with black seed color) were gathered from Western Ghats, South India and analyzed for three anti-nutritional factors: LDopa, phytic acid, and oligosaccharides (i.e., raffinose, stachyose, and verbascose). The accession "Valanad (black)" contained the lowest levels of all three factors. Additionally, the effect of various processing methods on the levels of the anti-nutritional factors was studied. Repeated boiling in water (seven times) resulted in the greatest reduction of L-Dopa and phytic acid (by 56- 60% and 36-38%, respectively). Both autoclaving and crude -galactosidase treatments were the most effective methods to reduce the levels of raffinose (reduction of 40-43%; 79-85%, respectively), stachyose (53-57% and 95-98%, respectively), and verbascose (52-54% and 82-83%, respectively).