Jump to main content
US EPA
United States Environmental Protection Agency
Search
Search
Main menu
Environmental Topics
Laws & Regulations
About EPA
Health & Environmental Research Online (HERO)
Contact Us
Print
Feedback
Export to File
Search:
This record has one attached file:
Add More Files
Attach File(s):
Display Name for File*:
Save
Citation
Tags
HERO ID
4603043
Reference Type
Journal Article
Title
Chemical composition and protein quality of the little-known legume, velvet bean (Mucuna pruriens (L) DC)
Author(s)
Siddhuraju, P; Vijayakumari, K; Janardhanan, K
Year
1996
Is Peer Reviewed?
Yes
Journal
Journal of Agricultural and Food Chemistry
ISSN:
0021-8561
EISSN:
1520-5118
Volume
44
Issue
9
Page Numbers
2636-2641
DOI
10.1021/jf950776x
Web of Science Id
WOS:A1996VH80700028
Abstract
The chemical composition and nutritional characteristics of seeds of Mucuna pruriens were investigated. The mature seeds contained 314.4 g/kg crude protein, 51.6 g/kg crude fiber, 67.3 g/kg crude fat, 41.1 g/kg ash, and 525.6 g/kg carbohydrates. Potassium, phosphorus, and calcium registered higher concentrations compared with the most commonly consumed pulses. The globulins and albumins together constituted the major storage proteins (22.7 g/100 g of seed flour). The essential amino acids profile of total seed proteins compared favorably with the FAO/WHO reference pattern except for deficiency of sulfo amino acids. When compared with globulins, albumins appeared to be a rich source of valine and tryptophan. However, cystine, methionine, and leucine were deficient in both the protein fractions. Both oleic and linoleic acids constituted the predominant fatty acids (65.5%) along with a substantial quantity of palmitic acid (20.16%). Dry heating as well as autoclaving significantly reduced the antinutritional factors. Protein effeciency ratio, true protein digestibility, biological value, net protein utilization, and utilizable protein were significantly improved by autoclaving as compared with dry heating. However, the values of true protein digestibility and net protein utilization of dry-heated samples were significantly higher than the raw samples.
Keywords
Mucuna pruriens; chemical composition; amino acids; fatty acids; antinutritional factors; heat treatments; biological evaluation
Home
Learn about HERO
Using HERO
Search HERO
Projects in HERO
Risk Assessment
Transparency & Integrity