EFFECT OF DIFFERENT POSTHARVEST TREATMENTS ON ANTINUTRITIONAL FACTORSIN SEEDS OF THE TRIBAL PULSE, MUCUNA-PRURIENS (L) DC

The effect of soaking, cooking and autoclaving on the levels of certai n antinutritional factors present in the tribal pulse, Mucuna pruriens , were studied. The amount of reduction of total free phenolics was fo und to be greater in sodium bicarbonate solution (56%) compared to dis tilled water (47%); subjected to cooking and autoclaving these were fu rther reduced to 49%. Autoclaving (45 min) significantly reduced the t annin content (71%). Insignificant reduction in content of L-DOPA was observed in all the processes. Distilled water soaking was found to be ineffective in eliminating lectin activity; whereas very significant reduction was noticed against all the human blood groups ABO without a ny specificity in samples subjected to cooking and autoclaving. Soakin g in distilled water was more effective (27% reduction) than sodium bi carbonate solution (17% reduction) in lowering the contents of phytic acid. Cooking for 90 min and autoclaving for 45 min resulted in elimin ating phytic acid to the extent of 18% and 44%, respectively. Loss of HCN was greater under autoclaving (75%) than the other processes studi ed. Of the three oligosaccharides analysed, soaking effected maximum r eduction in the level of stachyose followed by verbascose and raffinos e. Autoclaving effected greater reduction (59-81%) compared to ordinar y cooking (40-60% reduction). Of all the different treatments studied, autoclaving seemed to be the best method in eliminating the investiga ted antinutrients more efficiently except L-DOPA.