Nutritional and antinutritional composition,in vitro amino acid availability,starch digestibility and predicted glycemic index of differentially processed mucuna beans (Mucuna pruriens var. utilis): an under-utilised legume |
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| Affiliation: | 1. 1st Department of Propaedeutic Surgery, Hippokrateio Hospital, School of Medicine, University of Athens, Athens, Greece;2. 2nd Department of Propaedeutic Surgery, Laiko Hospital, School of Medicine, University of Athens, Athens, Greece;3. 4th Department of Surgery, Attikon University Hospital, School of Medicine, University of Athens, Athens, Greece;4. 1st Department of Pathology, School of Medicine, University of Athens, Athens, Greece;5. Experimental-Research Center, Elpen Pharmaceuticals, Athens, Greece;6. 1st Department of Surgery, Laiko Hospital, School of Medicine, University of Athens, Athens, Greece;1. College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University, Cheongju 361-763, Republic of Korea;2. Asan Institute for Life Sciences, Asan Medical Center and University of Ulsan, Seoul 138-736, Republic of Korea;1. ARC Training Centre for Advanced Technologies in Food Manufacture, School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia;2. Commonwealth Scientific and Industrial Research Organisation (CSIRO), 11 Julius Avenue, North Ryde, NSW 2113, Australia;1. Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte, Km. 33.5, Tablaje catastral 13615, Col. Chuburná de Hidalgo Inn, Mérida, Yucatán CP 97203, Mexico;2. Departamento de Ingeniería Química-Bioquímica, Instituto Tecnológico de Mérida, Av. Tecnológico, Km. 4.5 S/N, Mérida, Yucatán 97118, Mexico;3. Facultad de Medicina de la Universidad Autónoma del Estado de Morelos, Calle Iztaccihuátl Esq, Leñeros S/N, Volcanes, Cuernavaca, Morelos 62350, Mexico;1. Laboratory of Biochemistry of Medicinal Plants, Food and Nutritional Sciences (LABPMAN), Faculty of Science, University of Dschang, P.O. Box 67 Dschang, Cameroon;2. Department of Biomedical Sciences, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon;3. Laboratory of Animal Physiology, UFR/SVT, University of Ouagadougou, P.O. Box 7021, Ouagadougou 03, Burkina Faso;4. Department of Biochemistry, Faculty of Science, University of Yaounde 1, P.O Box 812 Yaounde, Cameroon |
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| Abstract: | The effects of different solutions, water, 0.07% sodium bicarbonate, 0.1% ascorbic acid and 3% moringa leaf powder in water, and soaking, followed by autoclaving, on the proximate composition and antinutrients, in vitro amino acid digestibility, starch hydrolysis index (HI) and glycemic index (GI) of Mucuna pruriens var. utilis seeds were evaluated. Even though none of the processing techniques affected the proximate composition on gross energy value, they significantly (P<0.05) reduced the levels of various antinutrients, such as total phenolics, tannins, phytates, saponins, l-dopa, trypsin inhibitor (TI), chymotrypsin inhibitor (CI) and lectin activities of the respective samples. Nonetheless, all the processing methods improved the total protein digestibility and individual amino acid availabilities, particularly those of methionine, tyrosine, lysine and arginine, without affecting the protein quality. When compared to the raw seed sample, all the hydrothermal processing increased the total (TS) and digestible (DS) starch content (351–361 and 303–315 g kg?1, respectively) and decreased the resistant starch (RS) content (46.1–48.1 g kg?1) significantly (P<0.05). The in vitro starch digestion rate was also measured in the freshly processed seed samples, and the values of HI and GI were comparable to that of similarly processed legumes such as moth bean and black gram. |
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