Bioactive Compounds in Velvet Bean Seeds: Effect of Certain Indigenous Processing Methods

Abstract

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.