Effect of processing on chemical composition, nutritional properties, and toxicity of Mucuna pruriens (L.) DC. Seeds

Despite their high protein content, Mucuna is only a minor food crop, mainly because they contain anti-nutrients such as L-dopa. By analyzing the impact of several processing techniques on the protein quality and bioactive components of Mucuna beans, the possibility of using them as an alternative source of protein was determined. The amounts of phenolics, tannin, and L-Dopa were reduced by overnight soaking in milk to 83.04%, 61.92% and 63.92% respectively, while the amount of carbohydrates was raised by 14.71%. The same treatment resulted in the least (3.26%) reduction of protein content. Autoclaving reduced the phytate content up to 40.62% and the oxalate content was absolutely removed by sprouting, boiling with NaCl, overnight soaking in cow dung and urine. The flavonoid content in roasted seeds increased significantly by 339.52%. Unprocessed and overnight-soaked seeds in milk were used for the toxicity assessment using the Albino Wistar Rat model according to OECD 425 TG. The levels of S.G.P.T. (A.L.T.) and creatinine were significantly decreased in processed seed-treated rats, while no appreciable differences were seen in body weight, behavior, and haematological parameters in comparison to the control group.