Resumo

CHAPARRO ACUNA, Sandra Patricia; ARISTIZABAL TORRES, Iván Darío  e  GIL GONZALEZ, Jesús Humberto. ANTINUTRIENTS REDUCTION OF VITABOSA SEEDS (Mucuna deeringiana) WITH PHYSICOCHEMICAL PROCESSES. Rev. Fac. Nac. Agron. Medellín [online]. 2009, vol.62, n.2, pp.5157-5164. ISSN 0304-2847.

The effect of several processing methods (soaking, roasting and germination) on the level of four antinutrients (L-Dopa, phenolics, tannins and trypsin inhibitors) present in the seeds of Mucuna deeringiana was studied. Futhermore, the impact of these processing methods on the levels of proximate composition was also assessed. Roasting for 60 minutes and soaking followed cooking reduced the content of L-Dopa and total phenolics. Basic solutions treatments (calcium hydroxide or sodium bicarbonate) were the most effective processes in reducing the tannins content. Soaking and cooking method and calcium hydroxide process significantly diminished trypsin inhibitors content. On the other hand, there were no significant differences in proximate composition between raw and processed seeds. These findings indicate that secondary compounds can be reduced with simple and efficient processes that could be used by farmers, without any expensive equipment to take advantage of this legume as a source of protein.

Palavras-chave : Mucuna deeringiana; L-Dopa; vitabosa; antinutrients.

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