Skip to main content
SpringerLink
Log in

Dehulling reduces toxicity and improves in vivo biological value of proteins in vegetal milk derived from two mucuna (Mucuna pruriens L.) seeds varieties

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The present work was carried out to evaluate the nutritive quality (proximate and antinutrients composition) of vegetable milks prepared from whole and dehulled mucuna bean flours. Casein and mucuna milk diets were fed to rats (four weeks old; n = 8 per group) for 28 days to determine protein efficiency ratio (PER), net protein efficiency ratio (NPER), true and apparent digestibility (TD and AD, respectively), organ-to-body weight ratios and hematological parameters. The experimental design was a factorial design with two variety of mucuna (cochinchinensis and veracruz) and two treatments (whole and dehulled beans). Protein, total sugar, dry matter and ash-content of mucuna milks ranged from 6.40 to 12.13 g/100 mL, 10.52 to 13.08 g/100 mL, 8.59 to 12.88 g/100 g and 0.31 to 0.92 g/100 g, respectively. Milks from dehulled flours had lower contents of tannins (80–87.08 %), phytates (76.67–78.16 %) and L-Dopamine (44.45–66.66 %) than that from whole flours. The PER of dehulled mucuna diets were 22.76–21.74 %, but negative PER and low NPER was observed for whole mucuna milk diets. TD for dehulled mucuna milk (85.15–85.96 %) were higher and similar to casein when compared to that of whole mucuna milk (47.87–51.17 %). Rats fed with diets containing whole mucuna milk lost weight and had higher kidney weight. In addition, the rats fed with milk from whole mucuna flours showed significantly lower levels of lymphocytes, granulocytes, red blood cells, hemoglobin and hematocrit than that fed with dehulled mucuna milk.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Adebowale AY, Adeyemi AI, Oshodi AA (2005) Functional and physicochemical properties of flours of six Mucuna species. Afr J Biotechnol 4(12):1461–1468

    CAS  Google Scholar 

  • Adrian J, Potus J, Annie P (1998) Introduction à l’analyse nutritionnelle des denrées alimentaires: Méthodes biologiques sur l’animal. Technique et documentation Lavoisier, Paris (France), 1998. 254p

  • Agunbiade SO, Amosu AM, Degun AM, Omeonu PE (2011) The physico-chemical and organoleptic properties of milk fabricated from Glycine max, Vigna subterranean and Sphenostylis stenocarpa. J Chem Pharm Res 3(6):918–924

    CAS  Google Scholar 

  • Angeles AG, Marth EH (1971) Growth and activity of lactic acid bacteria in soymilk: growth and acid production. J Milk Food Technol 34:30–37

    CAS  Google Scholar 

  • AOAC (1990) Official methods of analysis of the association of official analytical chemists, 15th edn. Arlington, the Association of Official Analytical Chemists

  • AOAC (2003) Official methods of analysis of the association of official’s analytical chemists, 17th edn. Association of official analytical chemists, Arlington, Virginia

  • Bainbridge Z, Tomlins K, Willings K, Westby A (1996) Methods for assessing quality characteristics of non-grain starch staple. Part 4 advanced methods. National Resources Institute, University of Greenwich, UK. ISBN 0 – 85954 – 400 – 1, 43–79

  • Dahouda M, Toléba SS, Youssao AKI, Hambuckers A, Dangou-Sapoho R, Martin GB, Fillet M, Hornick JL (2009) Nutrient digestibility of Mucuna (Mucuna pruriens var. utilis) bean in Guinea fowl (Numida meleagris, L): effects of heat treatment and levels of incorporation in diets. Br Poult Sci 50(5):564–572

    Article  CAS  Google Scholar 

  • Darragh AJ, Hodgkinson SM (2000) Quantifying the digestibility of dietary protein. J Nutr 130:1850–1856

    Google Scholar 

  • Dubois M, Gilles KA, Hamilton JK, Roberts PA, Smith F (1956) Colorimetric method for determination of sugar and related substances. Anal Chem 28:350–356

    Article  CAS  Google Scholar 

  • Ezeagu IE, Maziya-Dixon B, Tarawali G (2003) Seed characteristics and nutrient and antinutrient composition of 12 Mucuna accessions from Nigeria. J Trop Subtrop Agroecosyst 1:129–140

    Google Scholar 

  • FAO, WFP, IFAD, (2012) The state of food insecurity in the world 2012. Economic growth is necessary but not sufficient to accelerate reduction of hunger and malnutrition. FAO, Rome

    Google Scholar 

  • Gao X, Ohlander M, Jeppsson N, Björk L, Trajkovski V (2000) Changes in antioxidant effects and their relationship to phytonutrients in fruits of sea buckthorn (Hippopha erhamnoides L.) during maturation. J Agric Food Chem 48:1485–1490

    Article  CAS  Google Scholar 

  • Gurumoorthi P, Janardhanan K, Myhrman RV (2008) Effects of differential processing methods on L-dopa and protein quality in velvet bean, an underutilized pulse. Lebensm-Wiss Technol 41:588–596

    Article  CAS  Google Scholar 

  • INS (2013) Institut National de la Statistique: Annuaire statistique du Cameroun, 215 pages

  • Isanga J, Zhang G (2009) Production and evaluation of some physicochemical parameters of peanut milk yoghurt. LWT-Food Sci Technol 42:1132–1138

    Article  CAS  Google Scholar 

  • Janardhanan K, Gurumoorthi P, Pugalenthi M (2003) Nutritional potential of five accessions of a south indian tribal pulse, Mucuna pruriens var Utilis: the effect of processing methods on the content of L-dopa, phytic acid and oligosaccharides. J Trop Subtrop Agroecosyst 1:141–152

    Google Scholar 

  • Jenkins MY, Mitchell GV (1989) Nutritional assessment of twelve protein foods/ingredients. Nutr Res 9:83–92

    Article  Google Scholar 

  • Josephine MR, Janardhanan K (1992) Studies on chemical composition and anti-nutritional factors in three germplasm seed materials of the tribal pulse, Mucuna pruriens (L.). J Food Chem 43:13–18

    Article  CAS  Google Scholar 

  • Kouane D, Zhang G, Chen J (2005) Peanut milk and peanut milk based products production. A review. Crit Rev Food Sci Nutr 45:405–423

    Article  Google Scholar 

  • Laterme PA, Thewis Y, Beckers, Baudart E (1990) Apparent and true ileal digestibility of amino acids and nitrogen balance measured in pigs with ileo-rectal anastomosis or T-cannulas, given a diet containing peas. J Sci Food Agric 52:485–497

    Article  Google Scholar 

  • Liener IE (1994) Implications of antinutritional components in soybean foods. Crit Rev Food Sci Nutr 34:31–67

    Article  CAS  Google Scholar 

  • Mang YD, Abdou BA, Njintang YN, Djiogue MJE, Panyoo AE, Clemence B, Ndjouenkeu R, Loura BB, Mbofung CM (2015a) Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design. J Food Sci Tech. doi:10.1007/s13197-015-1765-8

    Google Scholar 

  • Mang YD, Abdou BA, Njintang YN, Djiogue MJE, Bernard C, Scher J, Mbofung CM (2015b) Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L) flours. Food Meas 9(3):435–447

    Article  Google Scholar 

  • Mang YD, Abdou BA, Njintang YN, Djiogue MJE, Loura BB, Mbofung CM (2015c) Application of desirability-function and Response Surface Methodology to optimize antioxidant properties of Mucuna milk. Food Meas 9(4):495–507

    Article  Google Scholar 

  • Manhal MDO, Kamal AAR (2010) Quality attributes of soy-yoghurt during storage period. Pak J Nutr 9(11):1088–1093

    Article  Google Scholar 

  • Marrineze-Villaluenga C, Urbano G, Porres JM, Frias J, Vidal-Valverde C (2007) Improvement in food intake and nutritive utilization of protein from Lupinusalbusvar. Multolupaprotein isolates supplemented with ascorbic acid. Food Chem 103:944–951

    Article  Google Scholar 

  • Matthaus B (2002) Antioxidant activity of extracts obtained from residues of different oil seeds. J Agric Food Chem 50:3444–3452

    Article  CAS  Google Scholar 

  • Mezajoug KLB, Tchiégang C, Moundipa FP (2011) In Vivo evaluation of proteins quality of Ricinodendron heudelotii defatted flour. Int J Biol Sci 3(1):42–47

    Google Scholar 

  • Mugendi JB, Njagi EM, Kuria EN, Mwasaru MA, Mureithi JG, Apostolides Z (2010) Effects of processing on protein quality and anti-nutrients content of mucuna bean (Mucuna pruriens L.). Afr J Food Sci 4:156–166

    CAS  Google Scholar 

  • Ngatchic MTJ, Dongmo SS, Njintang YN, Maoundombaye T, Oben J, Mbofung CM (2013a) Evaluation of some selected blood parameters and histopathological of liver and kidney of rats fed protein-substituted Mucuna flour and derived protein rich product. Food Chem Toxicol 57:46–53

    Article  CAS  Google Scholar 

  • Ngatchic MTJ, Njintang YN, Oben JE, Mbofung CMF (2013b) Protein quality and antigrowth effect of protein isolate of Mucuna (Mucuna pruriens) and Canavalia (Canavalia ensiformis) seeds. Sch Acad J Biosci 1(5):183–191

    Google Scholar 

  • Odedeji OJ, Oyeleke AW (2011) Proximate, physicochemical and organoleptic properties of whole and dehulled cowpea seed flour (Vigna unguiculata). Pak J Nutr 10(12):1175–1178

    Article  CAS  Google Scholar 

  • Reddy NR, Salunkhe DK (1981) Interaction between phytate, protein and minerals in whey fractions of black gram. J Food Sci 46:564–567

    Article  CAS  Google Scholar 

  • Schaafsma G (2000) Criteria and significance of dietary protein sources in humans: the protein digestibility–corrected amino acid score. J Nutr 1865s–1867s

  • Siddhuraju P, Becker K, Makker HS (2000) Studies on the nutritional composition and antinutritional factors of three different Germplasm seed materials of an under-utilized tropical legume, Mucuna pruriens var. Utilis. J Agric Food Chem 48(12):6048–6060

    Article  CAS  Google Scholar 

  • Sowonola OA, Tunde-Akintunde TY, Adedeji F (2005) Nutritional and sensory qualities of soymilk-kunnu blends. Afr J Food Nutr Sci 5(2):1–12

    Google Scholar 

  • Suijak A, Kotlarz A, Strobel W (2006) Compositional and nutritional evaluation of several lupin sees. Food Chem 98:711–719

    Article  Google Scholar 

  • Tome D (2004) Protein, amino acids and the control of food intake. Br J Nutr 92(suppl 1):S27–S30

    Article  CAS  Google Scholar 

  • Vadivel V, Pugalenthi (2010) Evaluation of nutritional value and protein quality of under-utilized tribal food legume. Indian J Tradit Knowl 9(4):791–797

    Google Scholar 

  • Vaintraub IA, Lapteva NA (1988) Colorimetric determination of phytate in unpurified extracts of seeds and the products of their processing. Anal Biochem 1:175–227

    Google Scholar 

  • Wang YC, Yu RC, Yang HY, Chou CC (2003) Sugar and acid concents in soymilk fermented with lactic acid bacteria alone or stimultaneously with bifidobacteria. Food Microbiol 20:333–338

    Article  Google Scholar 

Download references

Acknowledgments

Part of this study was carried out within the team TQ2A (Technologie, qualité, innovations agro-alimentaires). In this respect we are grateful to the financial support of AIRD. The authors also declared no conflict of interest.

Author information

Authors and Affiliations

  1. Department of Agriculture, Livestock and By products, Higher Institute of Sahel, University of Maroua, PO Box 46, Maroua, Cameroon

    Yannick Dimitry Mang & Bouba Armand Abdou

  2. Department of Biological Sciences, Faculty of Science, University of Ngaoundere, PO Box 454, Ngaoundere, Cameroon

    Yanou Nicolas Njintang

  3. Laboratoire d’Ingénierie et des Biomolécules (LiBIO), Université de Lorraine, Cedex, France

    Joel Scher

  4. Laboratoire EBInnov, Ecole de Biologie Industrielle, 32 boulevard du port, 95094 Cergy Pontoise, Cedex, France

    Clémence Bernard

  5. Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon

    Moses C. Mbofung

Authors
  1. Yannick Dimitry Mang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yanou Nicolas Njintang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Bouba Armand Abdou
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Joel Scher
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Clémence Bernard
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Moses C. Mbofung
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yanou Nicolas Njintang.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Mang, Y.D., Njintang, Y.N., Abdou, B.A. et al. Dehulling reduces toxicity and improves in vivo biological value of proteins in vegetal milk derived from two mucuna (Mucuna pruriens L.) seeds varieties. J Food Sci Technol 53, 2548–2557 (2016). https://doi.org/10.1007/s13197-016-2211-2

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-016-2211-2

Keywords

Search

Navigation