Alternative Food/Feed Perspectives of an Underutilized Legume Mucuna pruriens var. Utilis—A Review

Pugalenthi, M.; Vadivel, V.; Siddhuraju, Perumal

doi:10.1007/s11130-005-8620-4

Cited by 127 publications

(128 citation statements)

References 70 publications

(197 reference statements)

Supporting

Mentioning

107

Contrasting

Unclassified

Order By: Relevance

“…utilis (Wall. ex Wight) Baker ex Burck) merit a wider use as an alternative protein source in many tropical countries (Pugalenthi et al, 2005). This wild legume is distributed in the Southern and Southeast Asian regions, and in some parts -E-mail: pugalmuthiah@rediffmail.com it is cultivated as a green manure/cover crop.…”

Section: Introductionmentioning

confidence: 99%

“…The seed materials of VB contained higher levels of proteins (25.4% to 29.6%), starch (31.2% to 39.5%), desirable amino acids, fatty acids and mineral composition with good nutritional properties (Siddhuraju and Becker, 2003;Pugalenthi et al, 2005;Vadivel and Janardhanan, 2005). But although the raw VB seeds constitute a rich source of protein and other nutrients, its utilization as food/feed remains poor mainly due to the presence of certain anti-nutritional compounds (Pugalenthi et al, 2005;Vadivel and Pugalenthi, 2008).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of velvet bean meal as an alternative protein ingredient for poultry feed

Vadivel

Pugalenthi²,

Döss³

et al. 2011

Animal

Self Cite

View full text Add to dashboard Cite

The effect of certain simple and cost-effective processing methods on the nutritional and anti-nutritional properties of seed materials of an under-utilized food legume, Mucuna pruriens (L.) DC. var. utilis (Wall. ex Wight) Baker ex Burck (velvet bean, VB), collected from Valanadu, Kerala, India was analyzed in experiment 1. The raw VB seeds were found to contain appreciable levels of crude protein (263.2 g/kg dry matter (DM)); ether extract (79.6 g/kg DM); crude fiber (95.8 g/kg DM) and ash content (38.4 g/kg DM). Among the different treatments used, soaking in sodium bicarbonate solution 1 autoclaving was more effective in reducing maximum levels of various anti-nutritional compounds of VB seeds. Furthermore, in experiment 2, the effect of inclusion of different levels of velvet bean meal (VBM; subjected to soaking in sodium bicarbonate solution 1 autoclaving) as an alternative protein source in poultry feed on the growth performance of commercial-type broiler birds was investigated. The results indicate that the inclusion of VBM up to the 40% level exhibited better growth performance of the broiler birds such as feed intake, body weight gain, feed conversion ratio and protein efficiency ratio in both the starter and finisher phases.Keywords: Mucuna pruriens var. utilis, poultry feed, protein ingredient, sodium bicarbonate 1 autoclaving, velvet bean meal ImplicationsThe nutritive potential and anti-nutritional profiles of seed materials of a promising under-utilized legume, velvet bean (VB), was revealed. The results on the effects of certain simple and cost-effective processing methods on the nutritional and anti-nutritional properties of VB allowed the selection of appropriate treatment for the utilization of VB as an alternative source of dietary protein. Furthermore, the major findings of the present investigation regarding the suitable level of inclusion of VB meal in the poultry feed as an alternative protein ingredient are very much useful for the poultry industry. The recommendation of incorporation of VB meal as an alternative protein ingredient in poultry feed would meet the increasing demands for dietary protein in the poultry sector. Moreover, the utilization of such suitably processed non-conventional legume grains could reduce the over-dependence on conventional legume proteins, which in turn decreases the feed production cost and ultimately improves the growth of the livestock industry in many developing countries.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of velvet bean meal as an alternative protein ingredient for poultry feed

Vadivel

Pugalenthi²,

Döss³

et al. 2011

Animal

Self Cite

View full text Add to dashboard Cite

show abstract

“…utiliz], a legume of the Fabaceae family that has a nutritional quality comparable to the soybean. 6 Velvet bean is often used for soil cover and as silage due to the large amount of organic matter with high digestibility it produces. It is estimated that velvet bean can release about 100-450 kg ha -1 of L-DOPA into the soil.…”

mentioning

confidence: 99%

The role of L-DOPA in plants

Soares

Marchiosi

Siqueira-Soares

et al. 2014

Plant Signaling & Behavior

141

View full text Add to dashboard Cite

“…Protease inhibitors such as trypsin inhibitor in diets lead to formation of irreversible trypsin-enzyme inhibitor complexes. This causes a decrease in trypsin in the intestine and subsequently indigestibility of dietary protein, thus leading to slower growth in children [59]. There was a significant difference (p<0.05) in the mineral elements composition of the formulated and control diets.…”

Section: Discussionmentioning

confidence: 99%

Nutritional Characteristics of Maize-based Complementary Food Enriched with Fermented and Germinated Moringa Oleifera Seed Flour

Oa¹,

Osundahunsi²

2017

IJFS

View full text Add to dashboard Cite

Malnutrition of varying degrees has been associated with feeding infants with unwholesome and poor quality weaning foods. Therefore, the nutritional characteristics of maize-based complementary food enriched with fermented and germinated Moringa oleifera seed flour was investigated. The Moringa oleifera seeds were fermented and germinated using standard processing methods while the maize grains were fermented for the production of "ogi" flour. The proximate, antinutritional, mineral and functional properties of the formulated complementary food were determined. The results of the proximate composition of the diet showed that crude protein content of the complementary diets differed significantly (p< 0.05) and the value ranged from 15.27 to 17.00 % while the energy value ranged from 386.28 to 395.01 kcal. Phytate content of the sample ranged from 0.09 to 0.36 mg/g and the trypsin inhibitor value was 0.05 to 2.30 tiu/mg. The predominant mineral elements are sodium and phosphorus whose values ranged from 58.60 to 67.85 mg/100g and 57.58 to 68.58 mg/100g respectively. Other mineral elements found in least amount are copper and manganese and the values ranged from 12.46 to 25.38 mg/100g and 0.76 to 0.94 mg/100g respectively. The loosed and packed bulk densities of the diet ranged from 0.54 to 0.57 g/ml and 0.62 to 0.72 g/ml while the water and oil absorption capacities of the samples were 179.00 to 194.00 % and 140.00 to 150.00 % respectively. The study established that fermented-ogi moringa seed flour was more nutritious in terms of the nutrient composition than the raw-ogi moringa seed and germinated-ogi moringa seed flours and it also compared favorably with commercial diet.

show abstract

Alternative Food/Feed Perspectives of an Underutilized Legume Mucuna pruriens var. Utilis—A Review

Cited by 127 publications

References 70 publications

Evaluation of velvet bean meal as an alternative protein ingredient for poultry feed

Evaluation of velvet bean meal as an alternative protein ingredient for poultry feed

The role of L-DOPA in plants

Nutritional Characteristics of Maize-based Complementary Food Enriched with Fermented and Germinated Moringa Oleifera Seed Flour

Contact Info

Product

Resources

About