In order to make Mucuna seeds consumable, seeds are treated
according to the following procedures: boiling, soaking followed by boiling in
the presence of 0.5% KOH and finally soaking for a long time followed by
boiling in the presence of 0.5% KOH, so that tannins can be removed.
Preliminary studies done on the raw seeds of
four Mucuna species
revealed the presence of tannins. The results showed that the crushed seeds
contained all high tannin with the content of 0.370 g GAE/100g DM, 0.336 g
GAE/100g DM; 0.266 g GAE/100g DM and 0.203 g GAE/100g DM for Mucunadeerigiana, Mucunanagaland, Mucunacochinchinensis and Mucunarajada respectively. The
different methods of seed treatment significantly reduced the tannin content in Mucuna seeds. The method of soaking the seeds for 12 hours and then
scalding in the presence of 0.5% KOH reduced tannins in Mucunadeerigiana, Mucunanagaland, Mucunacochinchinensis, and Mucunarajada seeds by
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