Effect of differential processing methods on L-Dopa and protein quality in velvet bean, an underutilized pulse

Gurumoorthi, P.; Janardhanan, K.; Myhrman, R.

doi:10.1016/j.lwt.2007.04.016

Cited by 21 publications

(16 citation statements)

References 16 publications

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“…Previous investigations on the effect of processing on the chemical properties of Mucuna bean showed significant decrease in oxalates, phytates, tannins and L-Dopamine [7,10]. The improvements recorded in the nutritional value of processed Mucuna bean encourage further investigations towards the physicofunctional and pasting properties since these parameters constitute the determinant factors conditioning their use as ingredients in various preparations.…”

Section: Introductionmentioning

confidence: 83%

“…It is rich in protein (23-35 %) and has a nutritional quality comparable to that of other pulses like soy bean, rice bean and lima bean [7]. It has good potential as a cheap and alternative source of protein.…”

Section: Introductionmentioning

confidence: 99%

“…It is poorly adopted in agricultural systems due to the presence of anti-nutritional and toxic compounds [8]. The major toxicant in Mucuna bean is a non-protein amino acid, 3, 4-dihydroxy-L-phenylalanine (L-Dopa) [7]. Increased serum levels of L-Dopa from consumption of Mucuna bean leads to high concentration of dopamine in peripheral tissues.…”

Section: Introductionmentioning

confidence: 99%

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Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours

et al. 2015

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This study aimed to evaluate the effects of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean flours. Dried beans sample was soaked in distilled water and divided into two sets from which one was manually dehulled. The dehulled and undehulled beans were boiled followed by drying and milling into flours. A third set of flour was obtained by direct milling of whole dry beans. The results revealed that the proximate composition changed significantly (p \ 0.05) with boiling and dehulling while variety generally had little effects. Protein (range 25.6-31.2 %), total sugar (range 46.5-51.1 %) and lipid (range 1.5-7.2 %) levels increased significantly (p \ 0.05) with dehulling, and decreased with boiling. In reverse the ash (range 1.7-4.6 %), polyphenols (range 0.82-5.32 %), phytates (0.83-1.64 %) and L-Dopa (range 94.03-611.12 mg/100 g) contents decreased with dehulling and boiling. The particle size of flour was also shown to increase with boiling and decrease with dehulling. The combined changes in physical and chemical properties induced significant modification in the functional and pasting properties of the flour as attested by the highly significant (p \ 0.01) correlations observed. In this respect protein and total sugar levels in the flour were positively correlated with the water absorption capacity, water solubility index, foaming capacity and foaming stability. The pasting viscosity was positively correlated with the phytic acid and L-Dopa levels in the flour.

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Section: Introductionmentioning

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours

et al. 2015

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“…Essential and non-essential amino acids of protein isolates were determined according to Adeyeye & Afolabi (2004) and Delhaye & Landry (1992). Amino acid score of protein isolate samples was established using requirement pattern determined by WHO ⁄ FAO ⁄ UNU (2007) for preschool children aged 1-2 years (Gurumoorthi et al, 2008).…”

Section: Protein Isolates and Amino Acid Profilementioning

confidence: 99%

Biological quality and safety assessment of rice bran protein isolates

Khan¹,

Butt

Sharif

2011

International Journal of Food Science &Amp; Technology

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Three stabilisation techniques, microwave, dry heat and parboiling were applied to bran followed by enzymatic extraction, biological quality through growth and nitrogen balance study and safety assessment through 45 days feeding trial. Traits linked with protein bio-evaluation were affected significantly by the test diets (P < 0.05), growth study parameters during the experimental remained as; PER from 1.97 to 2.18 with higher value for microwave stabilised protein isolates, net protein ratio of 4.43-5.14. Nitrogen balance study parameters too were better in microwave and dry heat stabilised protein isolates, while the lowest values were observed for parboiled protein isolates; true digestibility was within the range of 76.0-86.11% and biological value of extracted isolates was within the upper and lower limit of 78.57-88.23. No general ill effects were observed during the safety evaluation trial as the serum biochemical profile and organ to body weight ratio exhibited normal metabolic activity. Findings of current study are supportive for the suggestion that these extracted isolates can be safely used for variety of foods especially the designed formulations for protein deficient vulnerable groups especially from low socio-economic countries.

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“…Gurumoorthi and others (2008) examined the effects of differential processing methods (traditional and technological processing methods like soaking, germination, microwave cooking, dry heating, and gamma irradiation) on the L‐dopa content of different accessions of velvet bean ( Mucuna pruriens [L.] DC. var.…”

Section: Antinutritional Featuresmentioning

confidence: 99%

Exploring the Nutritional Potential of Wild and Underutilized Legumes

Bhat¹,

Karim²

2009

Comp Rev Food Sci Food Safe

153

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Providing safe, nutritious, and wholesome food for poor and undernourished populations has been a major challenge for the developing world. Acute shortage, unreliable supply, and elevated costs of protein-rich foods of animal origin in the developing and underdeveloped countries have resulted in the search for inexpensive and reliable alternative sources of protein of plant origin. Some of the wild and underutilized legumes (such as Canavalia, Mucuna, and Sesbania, for example) have been investigated and found to possess rich nutraceutical value. However, the greatest impediment to utilizing these legumes is the presence of antinutrients, which could be successfully removed or deactivated by employing certain processing methods (cooking, dry heat treatments, germination, irradiation, among others). This review focuses on providing the details on some of the wild and underutilized legumes that might have high potential to be used as human food and animal feed, along with providing information for overcoming the malnutrition-associated problems and also for future commercial exploitation such as a source of nutraceuticals, for new food formulations, biofortification, and in product development.

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Effect of differential processing methods on L-Dopa and protein quality in velvet bean, an underutilized pulse

Cited by 21 publications

References 16 publications

Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours

Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours

Biological quality and safety assessment of rice bran protein isolates

Exploring the Nutritional Potential of Wild and Underutilized Legumes

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