Bioactive Compounds in Velvet Bean Seeds: Effect of Certain Indigenous Processing Methods
2012
Vadivel, Vellingiri | Biesalski, Hans Konrad
Effect of different indigenous processing methods on the levels of certain bioactive compounds in the seed materials of velvet bean (Mucuna pruriens L. DC), a promising wild type legume collected from different agro-ecological locations of the world, was investigated. Ten different accessions of velvet bean seeds were found to contain appreciable levels of certain bioactive compounds, such as total free phenolics (5.24–8.65 g/100 g DM), tannins (1.77–3.49 g/100 g DM), L-Dopa (4.30–6.23 g/100 g DM), and phytic acid (1.17–2.37 g/100 g DM). In general, velvet bean accession with black coloured seed coat (collected from Zimbabwe, Mexico, and Guinea) registered high levels of total free phenolics and tannins, whereas the maximum level of L-Dopa was detected in Guatemala accession. Furthermore, among the different indigenous processing methods employed in the present study, sprouting and oil-frying can be considered as mild and suitable treatment for the consumption of velvet bean grains as a natural source of health promoting bioactive compounds.
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