International Journal of Engineering Research in Electronics and Communication Engineering

Impact of Gamma Irradiation on the Nutritional and Antinutritional Qualities of Mucuna Deeringiana (Bort) Merril: An Underexploited Food Legume

Author : P.S. Tresina ¹ V.Sornalakshmi ² V.R. Mohan ³

PDF

Date of Publication :20th April 2018

Abstract: Impact of gamma irradiation on Mucuna deeringiana, the tribal legume seeds at various doses (2, 5, 10, 15 and 25 kGy) were assessed for its proximate composition, vitamins (niacin and ascorbic acid) and antinutritional factors. Gamma irradiation resulted in an increase in crude protein at all doses, whereas the crude lipid, crude fibre and ash confirmed a decrease in dosedependent. The unirradiated seed samples of M. deeringiana were rich in niacin and ascorbic acid content. They were significantly decreased on irradiation at all the doses. Impact of gamma irradiation revealed a dose-dependent increase in total free phenolics and tannins while the rest of the antinutritional factors like L-DOPA, phytic acid, hydrogen cyanide, trypsi inhibitor activity, oligosachharides and phytohaemagglutinating activity were significantly reduced. Increased in vitro protein digestibility was noted in the irradiated seeds. Findings of the current study expose that use of gamma irradiation does not affect the overall nutritional composition and can be used as an effectual method of preservation.

Reference :

1. Alajaji, S.A. and El-Adawy, T.A. 2006. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. J. Food Comp. Anal. 19: 806 – 812.
2. Ali, M. & Kumar, S. (2000). Problems and prospects of pulses research in India. Indian Farm, 50, 4-13.
3. Almedia, N.G., Calderon de la Barca, A.M. and Valencia, M.E. 1991. Effect of different heat treatments on the anti-nutritional activity of Phaseolus vulgaris (variety ojode Carbra) lution. J. Agric. Food Chem. 39: 1627 – 1630.
4. Alothman, M., Bhat, R. and Karim, A.A. 2009. Effects of radiation processing on phytochemicals and antioxidants in plant produce. Trends Food Sci. Tech. 20: 201-212.
5. AOAC. 2005. Official Methods of Analysis (18th edn.). Association of Official Analytical Chemists. Washington. DC.
6. Arinathan, V., Mohan, V.R. and Maruthupandian, A. 2009. Little known wild edible seeds of Western Ghats, Tamil Nadu. J. Non-Timb. For. Prod. 16: 119 – 124.
7. Bhat, R., Sridhar, K.R. and Seena, S. 2008. “Nutritional quality evaluation of velvet bean seeds (Mucuna pruriens) exposed to gamma irradiation.” Int. J.Food Sci. Nut. 59: 261-278.
8. Bhat, R., Sridhar, K.R. and Tomita-Yokotani, K. 2007. Effect of ionizing radition on antinutritional features of velvet bean seeds (Mucuna pruriens). Food Chem. 103: 860 – 866.
9. Bhat, R., Sridhar, K.R. and Tomita-Yokotani, K. 2007. Effect of ionizing radition on antinutritional features of velvet bean seeds (Mucuna pruriens). Food Chem. 103: 860 – 866.
10. Brain, K.R. 1976. Accumulation of L-DOPA in cultures from Mucuna pruriens. Plant Sci. Lett. 7: 157-161.
11. Bray, H.G. & Thorne, W.V. (1954). Analysis of phenolic compounds methods. Biochemical Analyst, 1: 27-52.