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\hypersetup{pdftitle={Bioactive Compounds in Velvet Bean Seeds: A Promising High Quality Legume to Attain Food Security in Developing Countries},pdfauthor={Vellingiri Vadivel, Hans Konrad Biesalski},pdfsubject={Tropentag 2010: Abstract},pdfkeywords={ tannins, bioactive compounds, L-Dopa, Mucuna pruriens, phytic acid, processing methods, total free phenolics, velvet bean},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 14-16, 2010, Zurich}}\\[1ex] \Large{``World Food System  ---\\A Contribution from Europe''\\[2ex]}}
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\Large{\textbf{Bioactive Compounds in Velvet Bean Seeds: A Promising High Quality Legume to Attain Food Security in Developing Countries\footnote{\textbf{Contact Address:} Vellingiri Vadivel, University of Hohenheim, Department of Biological Chemistry and Nutrition, 14 Emil-Wolff Strasse, D-70593~Stuttgart, Germany, \mbox{e-mail}: \email{vadivelvellingiri@gmail.com}}\\[0.8ex]}}
\normalsize{\textsc{Vellingiri Vadivel, Hans Konrad Biesalski}}
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\begin{itemize*}
\item[]{\small{\textit{University of Hohenheim, Department of Biological Chemistry and Nutrition, Germany}}}
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\index[author]{Vadivel, Vellingiri}
\index[author]{Biesalski, Hans Konrad}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
In the present study, effect of certain indigenous processing methods on the levels of bioactive compounds of an under"=utilised legume, velvet bean (\textit{Mucuna pruriens}) was investigated. Ten different accessions of velvet bean seeds collected from various agro"=ecological locations of the world exhibited a wide variability with respect to the levels of total free phenolics (5.24--8.65\,g\,per\,100\,g\,DM), tannins (1.77--3.49\,g per 100\,g\,DM), L-Dopa (4.30--6.23\,g per 100\,g\,DM) and phytic acid (1.17--2.37\,g\,per\,100\,g\,DM). Significantly higher level of total free phenolics and tannins was noticed in VB seeds collected from Zimbabwe, while Guatemala VB accession registered maximum level of L-Dopa. Among the different processing methods attempted in the present study, soaking in tamarind solution + cooking and soaking in alkaline solution + cooking treatments were found to reduce significant level of total free phenolics by 24--\mbox{46\,\%} and 36--\mbox{65\,\%}, respectively. Tannins were reduced at maximum level only under soaking in alkaline solution + cooking treatment (24--\mbox{52\,\%}). Significant level of loss of L-Dopa (6--\mbox{67\,\%}) was noticed under all the treatments of the present study. However, none of the treatments resulted in significant level of loss of phytic acid in velvet bean seeds. Further, sprouting + cooking as well as open"=pan roasting were found to be optimal in retaining higher levels of bioactive compounds. Hence, such viable processing methods could be recommended for the consumption of velvet bean seeds as a natural source of health beneficial bioactive compounds, in addition to high nutritive potential.}

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\noindent \textbf{Keywords:}  tannins, bioactive compounds, L-Dopa, \textit{Mucuna pruriens}, phytic acid, processing methods, total free phenolics, velvet bean
\index[key]{ tannins}
\index[key]{Bioactive compounds}
\index[key]{L-Dopa}
\index[key]{Mucuna pruriens@\textit{Mucuna pruriens}}
\index[key]{Phytic acid}
\index[key]{Processing methods}
\index[key]{Total free phenolics}
\index[key]{Velvet bean}
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