International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 4 (2019)

Phytochemical composition and antioxidant potential of itching beans (Mucuna pruriens var. pruriens (L.) DC): A less-known food and medicinal legume


V Smitha, V Vadivel

Five accessions of itching beans (Mucuna pruriens var. pruriens (L.) DC) were collected from five different locations in Western Ghats and Eastern Ghats in South India. They were analysed for their proximate and mineral composition, amino acid profiles of total seed protein, in vitro protein digestibility (IVPD) and certain antioxidants. Crude protein ranged from 25 to 34.5%, crude lipid 5.7-8.6%, crude fibre 5.5-7.8 %, ash 3-4.8% and carbohydrates 48.9-58.9%. Mineral profiles, viz., sodium, potassium, calcium, magnesium, phosphorus, iron, zinc and manganese ranged from 31-107.7, 723.8-1599, 304.5-780, 68.5-639.6, 119.6-640.2, 10.7-20, 1.2-3.9 and 1-4.3 mg 100g-1 seed flour, respectively. The essential amino acid profile of total seed proteins compared favourably with FAO/WHO requirements, except that there were deficiencies of threonine, lysine and sulphur containing amino acids. The IVPD of the accessions ranged from 65.64 to 74.66%. Antioxidant substances like phenols, tannins and L-DOPA (3, 4-dihydroxyphenylalanine) were also investigated.
Pages : 01-05 | 630 Views | 207 Downloads