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Composition and functional properties of raw and electron beam‐irradiated Mucuna pruriens seeds
Author(s) -
Bhat Rajeev,
Sridhar Kandikere R,
Young ChiuChung,
Bhagwath Arun A.,
Ganesh Sanjeev
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01617.x
Subject(s) - mucuna pruriens , chemistry , food science , irradiation , linoleic acid , mucuna , raw material , composition (language) , fatty acid , botany , agronomy , biochemistry , biology , organic chemistry , physics , nuclear physics , linguistics , philosophy
Summary The proximate, nutritional and functional properties of raw and electron beam‐irradiated (0–30 kGy) Mucuna seeds were investigated. Irradiation increased crude protein and crude carbohydrates significantly than crude lipid, crude fibre and energy. Raw seeds were rich in minerals and were not affected by irradiation except for magnesium and phosphorus. Amino acids of raw seeds were comparable to soyabean and FAO/WHO reference pattern and except for 30 kGy, no significant changes were seen in amino acid profile. Raw seeds were rich in unsaturated fatty acids and some of them decreased on irradiation, while linoleic acid steadily elevated (0–14.35 mg g −1 lipid). In vitro protein digestibility was dose dependent and significantly increased up to 15 kGy. Water and oil absorption capacities and foaming capacity significantly increased on irradiation, while protein solubility decreased (15 and 30 kGy) with an improvement of gelation property of seed flour. The cooking time of seeds significantly reduced on irradiation.