Food Science and Technology Vol. 11(2), pp. 111 - 124
DOI: 10.13189/fst.2023.110202
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Effect of Pre-Milling Method on Physicochemical and Functional Properties of Velvet Bean (Mucuna pruriens L.) Flour

Ayu Putri Gitanjali Prayudani ¹, Budyawan Saputra ¹, Made Astawan ^1,*, Tutik Wresdiyati ², Ratnaningsih Eko Sardjono ^3
1 Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia
² Department of Anatomy, Physiology, and Pharmacology, School of Veterinary Medicine and Biomedicine, IPB University, Bogor 16680, Indonesia
³ Department of Chemistry, Indonesia University of Education, Bandung 40154, Indonesia

ABSTRACT

Velvet bean (Mucuna pruriens L.) is considered an alternative protein source and functional food, but it contains cyanide and antinutritional factors. The purpose of this study was to determine the effect of pre-treatments before the milling step on physicochemical characteristics, functional properties, nutrition value, cyanide content, and antinutritional factor. The six pre-treatments on the beans were raw bean, dehulled bean, dehulled and boiled for 30 minutes, dehulled and steamed for 30 minutes, dehulled and soaked (6, 12, and 24 hours), and germinated bean. Effect of the treatments on proximate, cyanide and total phenolic contents, antioxidant capacity, protein digestibility, and starch digestibility of the velvet bean flour were investigated. The flour with the best treatment according to its protein content and nutritional value was further tested for dietary fiber, minerals (calcium and phosphor), and physical properties. Raw velvet bean contained the highest concentration of cyanide. All treatments reduced cyanide to the recommended safe limit, which is 10 mg per kg of dry weight according to FAO/WHO. The germination process increased phenolic content, while the other treatments decreased it significantly. Decrease of phenolic content followed by an increase in protein digestibility. Soaking dehulled velvet bean for 24 hours was the most effective treatment. The calcium and phosphor content of the flour was 200 and 528 mg/100 g, respectively. The dietary fiber content was 6.7%, while water and oil absorption capacity were 1.67 and 1.3 ml/g, respectively.

KEYWORDS
Milling, Mucuna pruriens, Pre-treatment, Velvet Bean

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Ayu Putri Gitanjali Prayudani , Budyawan Saputra , Made Astawan , Tutik Wresdiyati , Ratnaningsih Eko Sardjono , "Effect of Pre-Milling Method on Physicochemical and Functional Properties of Velvet Bean (Mucuna pruriens L.) Flour," Food Science and Technology, Vol. 11, No. 2, pp. 111 - 124, 2023. DOI: 10.13189/fst.2023.110202.

(b). APA Format:
Ayu Putri Gitanjali Prayudani , Budyawan Saputra , Made Astawan , Tutik Wresdiyati , Ratnaningsih Eko Sardjono (2023). Effect of Pre-Milling Method on Physicochemical and Functional Properties of Velvet Bean (Mucuna pruriens L.) Flour. Food Science and Technology, 11(2), 111 - 124. DOI: 10.13189/fst.2023.110202.