Effects of processing methods on the protein quality of mucuna bean (Mucuna pruriens L.).

摘要: Mucuna bean ( pruriens L.) is grown in many parts of Kenya as a green manure/cover crop. The contains a high content crude protein. However, it remains minor food crop due to the presence of anti-nutritional compounds such as 3,4-dihydroxy-L-phenylalanine (L-Dopa). potential for utilization mucuna an alternative source protein was evaluated by assessing effect of various processing methods on its quality. was processed remove L-Dopa and other anti-nutritional by different soaking, autoclaving, roasting, germination, and alkaline fermentation. Protein quality determined amino acid composition, vitro vivo rat balance methodologies. All processing except roasting improved protein digestibility (IVPD). Soaking acidic medium (pH 3.2) at 60°C for 48 hrs significantly IVPD (80.5%) biological value (80.8) protein. essential acids met the recommended FAO/WHO reference requirements 2-5 yr old except for tryptophan. true digestibility processed diet was poor (58%) corrected acid score (PDCAAS) low (0.4) compared that casein (1.0). This was attributed both sulphur possible presence factors affect hydrolysis phenolic compounds. did not support growth weanling rats indicating pattern incompatible with needs weanling rats. Histological examination liver kidney tissues revealed that consumption only protein caused inflammation organs. suggests possible of other antitoxins even though diet contained safe level residual (<0.1%). Processing soaking at 60°C is not sole human diet.