NUTRITIONAL AND ANTINUTRITIONAL POTENTIAL OF FIVE ACCESSIONS OF A SOUTH INDIAN TRIBAL PULSE Mucuna atropurpurea DC.

Abstract

Five accessions of the underutilized legume, Mucuna atropurpurea DC collected from five different agroclimatic regions in Western Ghats, Tamil Nadu, India were analysed for their proximate and mineral composition, vitamins (niacin and ascorbic acid) fatty acid profiles, amino acid profiles of total seed proteins, in vitro protein digestibility (IVPD) and certain antinutritional factors. The crude protein ranged from 21.10 – 24.72%, crude lipid 8.40 – 14.10%, total dietary fibre 6.48 – 8.82%, ash 3.78 – 4.76% and carbohydrates 48.20 – 58.51%. The energy level of the seed (1576.18 – 1620.43kJ100g-1DM) was comparable with commonly consumed Indian pulses. The investigated seeds were rich in minerals such as Na, K, Ca and Mn. The fatty acid profiles of all accessions revealed that the seed lipids contained higher concentrations of linoleic and palmitic acid. The essential amino acid profile of total seed proteins compared favourably with FAO/WHO (1991) requirement pattern, except that there were deficiencies of sulphur containing amino acids in all the five accessions. The IVPD of the accessions ranged from 69.00 – 74.10%. Antinutritional substances, total free phenolics, tannins, L-DOPA, phytic acid, hydrogen cyanide, total and soluble oxalates, trypsin inhibitor activity, oligosaccharides and haemagglutinating activity were revealed that all the accessions contained the lowest levels of all the investigated antinutrients when compared with other Mucuna species except total and soluble oxalates. Verbascose was the major oligosaccharide in all the accessions. Lower levels of phytohaemagglutinating activity for human erythrocytes of ‘O’ blood group than for ‘A’ and ‘B’ blood groups were found in all accessions. The antinutritional fatty acid, behenic acid also was detected in the present study. Therefore, M. atropurpurea represents a potential food source if given adequate promotion and research attention.