Comparison of nutritional values of Mucuna pruriens L. (velvet bean) seeds with the most preferred legume pulses

Abstract

Abstract The effectiveness of legumes in overcoming hunger and food insecurity is attributed to their accessibility. They have been recorgnised for their nutritional significance and their ability to provide food stability in tropical and sub-tropical regions. This study compared the nutritional values of Mucuna seeds with that of common legume pulses by analysing their percentage composition based on literature review. Similar to common legume pulses, Mucuna seeds have been found to contain promising nutritional value. However, unlike most preferred legume pulses, Mucuna seeds contain a notable quantity of anti-nutritional factors that interferes with its nutritional qualities. Besides being anti-nutritional, the compounds have bio-active potentials and have been associated with therapeutic and antioxidant activities. Notably, Mucuna pruriens L. is known to contain compounds with potential antiparkinsonian effects, such as L-Dopa and ursolic acid. Considering their high productivity and nutritional relevance, Mucuna seeds have been utilised as traditional foods in populations with lower incomes that suffer from chronic undernourishment. It should be noted that variations in agro-climatic conditions have been reported to impact the chemical composition of M. pruriens seeds. However, limited information on the chemical composition of M. pruriens seeds from different regions makes it challenging to compare their composition across various agro-climates. Furthermore, in order to support the widespread use of M. pruriens in different areas, further research is needed to determine the optimal conditions for cultivating highly nutritious, phytochemically rich, and commercially viable seeds. Additionally, it is important to evaluate the effectiveness of L-Dopa in treating Parkinsonian patients across a diverse range of populations. Graphical Abstract

Keywords

• Legume pulse
• Mucuna pruriens
• Nutritional composition
• Anti-nutritional content
• Antioxidant activity
• Protein-energy deficiency