title: Dehulling reduces toxicity and improves in vivo biological value of proteins in vegetal milk derived from two mucuna (Mucuna pruriens L.) seeds varieties.
abstract: The present work was carried out to evaluate the nutritive quality (proximate and antinutrients composition) of vegetable milks prepared from whole and dehulled mucuna bean flours. Casein and mucuna milk diets were fed to rats (four weeks old; n = 8 per group) for 28 days to determine protein efficiency ratio (PER), net protein efficiency ratio (NPER), true and apparent digestibility (TD and AD, respectively), organ-to-body weight ratios and hematological parameters. The experimental design was a factorial design with two variety of mucuna (cochinchinensis and veracruz) and two treatments (whole and dehulled beans). Protein, total sugar, dry matter and ash-content of mucuna milks ranged from 6.40 to 12.13 g/100 mL, 10.52 to 13.08 g/100 mL, 8.59 to 12.88 g/100 g and 0.31 to 0.92 g/100 g, respectively. Milks from dehulled flours had lower contents of tannins (80-87.08 %), phytates (76.67-78.16 %) and L-Dopamine (44.45-66.66 %) than that from whole flours. The PER of dehulled mucuna diets were 22.76-21.74 %, but negative PER and low NPER was observed for whole mucuna milk diets. TD for dehulled mucuna milk (85.15-85.96 %) were higher and similar to casein when compared to that of whole mucuna milk (47.87-51.17 %). Rats fed with diets containing whole mucuna milk lost weight and had higher kidney weight. In addition, the rats fed with milk from whole mucuna flours showed significantly lower levels of lymphocytes, granulocytes, red blood cells, hemoglobin and hematocrit than that fed with dehulled mucuna milk.
authors.affiliation: Department of Agriculture, Livestock and By products, Higher Institute of Sahel, University of Maroua, PO Box 46, Maroua, Cameroon.
authors.forename: Yannick Dimitry
authors.initials: YD
authors.lastname: Mang
authors.affiliation: Department of Biological Sciences, Faculty of Science, University of Ngaoundere, PO Box 454, Ngaoundere, Cameroon.
authors.forename: Yanou Nicolas
authors.initials: YN
authors.lastname: Njintang
authors.affiliation: Department of Agriculture, Livestock and By products, Higher Institute of Sahel, University of Maroua, PO Box 46, Maroua, Cameroon.
authors.forename: Bouba Armand
authors.initials: BA
authors.lastname: Abdou
authors.affiliation: Laboratoire d'Ingénierie et des Biomolécules (LiBIO), Université de Lorraine, Cedex, France.
authors.forename: Joel
authors.initials: J
authors.lastname: Scher
authors.affiliation: Laboratoire EBInnov, Ecole de Biologie Industrielle, 32 boulevard du port, 95094 Cergy Pontoise, Cedex, France.
authors.forename: Clémence
authors.initials: C
authors.lastname: Bernard
authors.affiliation: Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon.
authors.forename: Moses C
authors.initials: MC
authors.lastname: Mbofung
keywords: Chemical composition; Dehulling; Hematological parameters; Mucuna pruriens; Protein quality; Vegetable milk