Effect of Soaking in Sodium Bicarbonate Solution Followed by Autoclaving on the Nutritional and Antinutritional Properties of Velvet Bean Seeds

Abstract

In the present study, the effect of soaking in sodium bicarbonate solution + autoclaving treatment on the levels of nutritional and antinutritional constituents of seeds of a South Indian underutilized food legume, velvet bean (VB) (Mucuna pruriens [L.] DC. var. utilis [Wall. ex Wight] Baker ex Burck) was investigated. This treatment was found to cause a significant reduction on the levels of various antinutritional compounds such as total free phenolics (82–83%), tannins (74–84%), L‐Dopa (83–85%), phytic acid (75–78%), oligosaccharides such as raffinose (76–82%), stachyose (77%) and verbascose (75–76%), hemagglutinating activity (71–75%), trypsin inhibitor activity (81–82%), and α‐amylase inhibitor activity (82–84%) of both white and black accessions of VB seeds without affecting their nutritional quality. It also resulted in significant improvement on the in vitro protein digestibility (18.7–20.1%) of VB seeds. Adoption of such viable processing method will enhance the utilization of VB seeds as an alternative/additional protein source for both human beings and animals. PRACTICAL APPLICATIONS The seeds of velvet bean (VB) (Mucuna pruriens[L.] DC. var. utilis[Wall. ex Wight] Baker ex Burck), a South Indian underutilized food legume was reported to contain higher level of protein and other nutrients. But their utilization as food/feed remains little mainly because of the presence of high concentration of various antinutritional compounds. In the present study, the effect of soaking the VB seeds in sodium bicarbonate solution + autoclaving treatment on the nutritional value and antinutritional constituents of VB seeds were investigated. This treatment resulted in the maximum reduction of various antinutritional substances and the significant improvement on the protein digestibility of both white and black VB seeds without affecting their nutritional quality. Hence, such viable cost‐effective processing method could be recommended for the effective utilization of VB seeds as an alternative/additional protein source in the diet of livestock animals.

Reduction of Antinutritional Factors in Cereal Brans for Product Development

“…On the other hand, extraction of J. curcas seeds by 90% ethanol for 2 h followed by 0.07% NaHCO 3 and autoclaved at 121C/25 min significantly reduced total phenols in defatted and whole kernel of Jatropha seeds by 49.56 and 61.48%, respectively. Loss of phenolic compounds might be due to leaching out into the alkaline soaking medium and degradation by heat under pressure (Vadivel and Pugalenthi ).…”

Effect of Soaking and Cooking on Nutritional and Quality Properties of Faba Bean

“…The addition of baking powder (BP) or sodium bicarbonate (SB) up to 1% during soaking did not cause much change in the protein content of cooked faba beans but improved their IVPD. This could be due to the denaturation of protein, destruction of trypsin inhibitor or the reduction of other antinutrients such as tannins and polyphenols, which interact with protein to form complexes (Khalil and Mansour, 1995;Alonso et al, 2000;Abd El-Hady and Habiba, 2003;Vadivel andPugalenthi, 2009 andOsman et al, 2014).…”

“…At the same time, some metabolic reactions take place during the soaking process, affecting the soluble carbohydrate content. In addition, the soaking process helps to soften the seed coat and decrease the time required for cooking (Vidal-Valverde et al, 1998;Urbano et al, 2000;Rehman et al, 2001;Vadivel andPugalenthi, 2009 andSingh et al, 2013).…”

Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours

“…In some cases, after thermal treatments and, depending on the intensity of the processing, the a-amylase inhibition may be increase or decrease. Thus, the autoclaving of velvet bean seeds was very efficient in reducing this activity due to the denaturation of the inhibitor (Vadivel and Pugalenthi 2009). However, in black and pinto beans the aamylase inhibition increased with microwave treatment (Oomah et al 2014), and this was attributed to the presence of heat-stable amylase inhibitors.…”