Nutritional composition, phytochemicals and microbiological quality of the legume, Mucuna pruriens

  • RL Tavares
  • AS Silva
  • ARN Campos
  • ARPS Schuler
  • J de Souza Aquino
Keywords: Mineral composition, microbiological quality, phytochemicals, legume

Abstract

The aim of this study was to evaluate the nutritional and phytochemical compositions and microbiological quality of seeds of the legume Mucuna pruriens (MP) grown in northeastern Brazil. MP flour and extract were produced and evaluated for proximate, mineral, and phytochemical compositions, fatty acid profile, and microbiological quality. MP flour and seed extract showed 43.12 and 43.4% of protein, 7 and 7.6% lipid matter, 37.19 and 33.33% starch, and 5.64 and 2.36% fiber (p<0.05), respectively. Abundant minerals found were in both the extract as flour, such as potassium (635 and 679 mg/g), iron (79 and 158 mg/g), and phosphorus (83 and 93 mg/g). Flavonoids, steroids, and saponins were detected. The main fatty acids found were myristic, palmitic, oleic and linoleic acids. Microbiological evaluation did not indicate the presence of pathogenic or spoilage microorganisms. MP produced in Northeastern Brazil is an alternative source of carbohydrate, fiber, protein, essential fatty acids, minerals, saponins and flavonoids, which may encourage its potential consumption and marketing.

 

Key words: Mineral composition, microbiological quality, phytochemicals, legume

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eISSN: 1684-5315