| Summary: | Mucuna pruriens is a high-protein food and feed and a nutraceutical; however, its L-Dopa content limits its use for these purposes. Effects of 3 extraction methods on L-Dopa concentration and nutritional composition were determined. Beans were ground to 1 mm (Fine) or 6 mm (Coarse) and divided into 3 treatments (n=8 samples/treatment): sonication (SON) for 5 minutes in water or extraction in solutions of 25 g/100g acetic acid (ACD, pH 3) or sodium hydroxide (ALK, pH 11) for 8 hours. Fine particle treatments decreased (P<0.05) concentrations of L-Dopa (from 2.8 to <0.2 g/100g), crude protein (CP) and water-soluble carbohydrates (WSC) and increased (P<0.05) their aNDF and starch concentrations; sonication reduced (P<0.05) the ether extract (EE). Among coarse particles, only ALK reduced (P<0.05) the L-Dopa concentration (from 2.8 to 2 g/100g). Sonication reduced (P<0.05) the CP, WSC, and EE concentrations and ALK increased (P<0.05) their starch concentration. Acid extraction consistently increased (P<0.05) all amino acid concentrations. Alkali extraction also increased (P<0.05) concentrations of amino acids except lysine. However, sonication decreased (P<0.05) concentrations of amino acids except cysteine and proline. In conclusion, the most effective extraction methods reduced L-Dopa in fine Mucuna particles to safe levels, but increased aNDF and starch concentrations while reducing WSC and CP.
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