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Impact of Hydrothermal Treatments on Elimination of Antinutrient Factors in Velvet Bean

K. Janardhanan, K.N. Rajnish


Two germplasm seed materials, Mundanthurai (white
coloured seed coat) and Myllaru (black coloured seed coat) of velvet bean (Mucuna prurieus var utilis) were investigated for antinutritional factors, total free phenols, tannins, and phyto haemagglutinating activity. Both the accessions contain relatively high levels of phenols and negligible tannin content. Without any specificity, the crude lectins (phytohaemagglutinnins) agglutinate the erythrocytes of human A, B, O blood groups. Between the hydrothermal treatments, cooking and autoclaving, cooking has completely eliminated lectin without any specificity in both the investigated germ plasm of velvet bean; whereas autoclaving has completely eliminated lectin activity
without any specificity in Myllarus (white coloured) seed coat
germplasm. However, it has eliminated lectin activity in
Mundanthurai (white-coloured seed coat) with respect to erythrocytes from “B” and “O” blood groups. Both the treatments were not effective in complete elimination of total free phenols and tannins. In fact, tannins content has increased in Mundanthurai germ plasm (33
%) due to cooking and autoclaving (33 %)


Velvet Bean, Antinutritional Factors, Free Phenols, Tannins, Phytohaemagglutinins, Germplasm, Cooking, Autoclaving

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