Bioactive Compounds in Velvet Bean Seeds: Effect of Certain Indigenous Processing Methods

Figures & data

Table 1 Data on collection of seed materials of velvet bean from different agro-ecological locations of the world

Velvet bean accessions	Colour of the seed coat	Place of collection	Date of collection
VB Accession 1	Mottled	USA	June 2009
VB Accession 2	White	India	April 2009
VB Accession 3	Black	Zimbabwe	July 2009
VB Accession 4	White	Nigeria	May 2009
VB Accession 5	Mottled	Benin	June 2009
VB Accession 6	White	Guatemala	March 2009
VB Accession 7	White	Ghana	April 2009
VB Accession 8	Black	Mexico	June 2009
VB Accession 9	White	Kenya	June 2009
VB Accession 10	Black	Guinea	July 2009

Figure 1 Level of bioactive compounds in ten different accessions of velvet bean seeds: (a) total free phenolics, (b) tannins, (c) L-Dopa, and (d) phytic acid.

Table 2 Effect of certain indigenous processing methods on the total free phenolics content of velvet bean seeds.^1–3

		Processed seeds
Name of the accession	Raw seeds	Soaking in tamarind solution + cooking	Soaking in alkaline solution + cooking	Sprouting + oil-frying	Open-pan roasting
VB Accession 1	5.24^a ± 0.39	3.56^b ± 0.05(−32)	2.41^c ± 0.03(−54)	5.81^a ± 0.74(+11)	3.35^d ± 0.52(−36)
VB Accession 2	6.79^a ± 0.14	4.41^b ± 0.14(−35)	4.14^c ± 0.51(−39)	7.33^a ± 0.33(+8)	4.61^d ± 0.13(−32)
VB Accession 3	8.47^a ± 0.96	4.99^a ± 0.32(−41)	3.21^b ± 0.17(−62)	8.80^a ± 0.54(+4)	4.82^d ± 0.09(−43)
VB Accession 4	6.05^a ± 0.58	4.59^a ± 0.25(−24)	3.14^b ± 0.23(−48)	6.41^a ± 0.47(+6)	4.17^d ± 0.27(−31)
VB Accession 5	5.67^a ± 0.71	3.79^b ± 0.78(−33)	2.43^c ± 0.16(−57)	6.23^a ± 0.10(+10)	4.31^a ± 0.03(−24)
VB Accession 6	5.82^a ± 0.92	3.14^b ± 0.15(−46)	2.96^c ± 0.04(−49)	6.11^a ± 0.35(+5)	3.25^d ± 0.17(−44)
VB Accession 7	6.47^a ± 0.25	4.65^b ± 0.63(−28)	4.14^c ± 0.33(−36)	7.05^a ± 0.05(+9)	4.46^d ± 0.54(−31)
VB Accession 8	8.65^a ± 0.92	6.40^b ± 0.24(−26)	4.23^c ± 0.05(−51)	9.25^a ± 0.87(+7)	4.93^d ± 0.67(−43)
VB Accession 9	5.63^a ± 0.58	3.94^b ± 0.49(−30)	1.97^c ± 0.08(−65)	6.08^a ± 0.29(+8)	3.71^d ± 0.39(−34)
VB Accession 10	7.68^a ± 0.60	4.68^b ± 0.46(−39)	4.37^c ± 0.02(−43)	8.14^a ± 0.21(+6)	5.22^d ± 0.51(−32)
^1Values are mean and ± standard deviation of five separate determinations (n = 5).
^2Values given within the parentheses with a negative/positive sign indicates the percentage of reduction/improvement.
^3Values in the same row with different alphabet superscripts are significantly different (p < 0.05).

Table 3 Effect of certain indigenous processing methods on the tannins content of velvet bean seed samples.^1–3

		Processed seeds
Name of the accession	Raw seeds	Soaking in tamarind solution + cooking	Soaking in alkaline solution + cooking	Sprouting + oil-frying	Open-pan roasting
VB Accession 1	2.04^a ± 0.12	0.69^b ± 0.11(−34)	1.38^c ± 0.05(−32)	2.16^a ± 0.28(+6)	1.16^d ± 0.74(−43)
VB Accession 2	2.53^a ± 0.58	1.25^b ± 0.54(−51)	1.87^a ± 0.14(−26)	2.73^a ± 0.51(+8)	1.41^d ± 0.33(−44)
VB Accession 3	3.49^a ± 0.86	1.93^c ± 0.36(−44)	2.05^c ± 0.32(−41)	3.55^a ± 0.34(+2)	2.06^d ± 0.54(−41)
VB Accession 4	2.22^a ± 0.48	1.79^a ± 0.04(−19)	1.35^c ± 0.25(−39)	2.34^a ± 0.42(+5)	1.51^d ± 0.47(−32)
VB Accession 5	2.36^a ± 0.84	1.00^b ± 0.12(−57)	1.53^c ± 0.78(−35)	2.40^a ± 0.39(+2)	1.36^d ± 0.10(−42)
VB Accession 6	1.77^a ± 0.11	1.09^b ± 0.35(−38)	0.84^c ± 0.15(−52)	1.82^a ± 0.24(+3)	1.18^d ± 0.35(−33)
VB Accession 7	2.10^a ± 0.72	1.76^b ± 0.28(−16)	1.11^c ± 0.63(−47)	2.26^a ± 0.50(+8)	1.44^d ± 0.05(−31)
VB Accession 8	3.29^a ± 0.35	1.89^b ± 0.16(−42)	2.50^a ± 0.24(−24)	3.38^a ± 0.32(+3)	1.90^d ± 0.87(−42)
VB Accession 9	2.47^a ± 0.08	2.02^a ± 0.24(−18)	1.38^c ± 0.49(−44)	2.55^a ± 0.38(+3)	1.35^d ± 0.29(−45)
VB Accession 10	3.35^a ± 0.54	1.88^b ± 0.08(−43)	2.07^c ± 0.46(−38)	3.38^a ± 0.57(+1)	1.97^d ± 0.21(−41)
^1Values are mean and ± standard deviation of five separate determinations (n = 5).
^2Values given within the parentheses with a negative/positive sign indicates the percentage of reduction/improvement.
^3Values in the same row with different alphabet superscripts are significantly different (p < 0.05).

Table 4 Effect of certain indigenous processing methods on the L-Dopa level of velvet bean seed samples.^1–3

		Processed seeds
Name of the accession	Raw seeds	Soaking in tamarind solution + cooking	Soaking in alkaline solution + cooking	Sprouting + oil-frying	Open-pan roasting
VB Accession 1	4.30^a ± 0.20	3.09^b ± 0.25(−28)	1.85^c ± 0.06(−57)	3.78^a ± 0.47(−12)	4.04^a ± 0.35(−6)
VB Accession 2	4.74^a ± 0.24	3.22^b ± 0.24(−32)	2.41^c ± 0.24(−49)	3.88^d ± 0.22(−18)	4.07^e ± 0.38(−14)
VB Accession 3	5.24^a ± 0.34	3.35^b ± 0.51(−36)	2.51^c ± 0.31(−52)	4.50^a ± 0.37(−14)	4.34^e ± 0.12(−17)
VB Accession 4	5.99^a ± 0.63	3.53^b ± 0.41(−41)	2.33^c ± 0.38(−61)	4.67^d ± 0.15(−22)	5.39^a ± 0.66(−10)
VB Accession 5	4.53^a ± 0.08	2.76^b ± 0.31(−39)	2.03^c ± 0.46(−55)	3.75^d ± 0.06(−17)	4.16^a ± 0.02(−8)
VB Accession 6	6.23^a ± 0.17	4.73^b ± 0.23(−24)	2.24^c ± 0.29(−64)	5.66^a ± 0.56(−9)	5.23^e ± 0.31(−16)
VB Accession 7	5.88^a ± 0.28	3.93^b ± 0.11(−33)	3.05^c ± 0.25(−48)	5.23^d ± 0.29(−11)	5.17^e ± 0.22(−12)
VB Accession 8	5.35^a ± 0.72	3.90^b ± 0.18(−27)	2.67^c ± 0.73(−50)	4.11^d ± 0.08(−23)	4.43^a ± 0.51(−17)
VB Accession 9	4.44^a ± 0.62	2.48^b ± 0.54(−44)	1.46^c ± 0.18(−67)	3.64^a ± 0.14(−18)	4.04^a ± 0.71(−9)
VB Accession 10	6.07^a ± 0.41	4.25^b ± 0.10(−30)	2.67^c ± 0.35(−56)	5.15^d ± 0.53(−15)	5.22^e ± 0.11(−14)
^1Values are mean and ± standard deviation of five separate determinations (n = 5).
^2Values given within the parentheses with a negative sign indicates the percentage of reduction.
^3Values in the same row with different alphabet superscripts are significantly different (p < 0.05).

Table 5 Effect of certain indigenous processing methods on the phytic acid content of velvet bean seed samples.^1–3

		Processed seeds
Name of the accession	Raw seeds	Soaking in tamarind solution + cooking	Soaking in alkaline solution + cooking	Sprouting + oil-frying	Open-pan roasting
VB Accession 1	2.11^a ± 0.25	1.41^b ± 0.05(−33)	1.73^a ± 0.06(−18)	1.66^a ± 0.43(−21)	1.81^a ± 0.35(−14)
VB Accession 2	1.58^a ± 0.76	1.18^a ± 0.14(−25)	1.18^a ± 0.14(−25)	1.29^a ± 0.41(−18)	1.45^a ± 0.28(−8)
VB Accession 3	2.08^a ± 0.61	1.47^b ± 0.51(−29)	1.31^c ± 0.27(−37)	1.51^a ± 0.78(−27)	1.95^a ± 0.61(−6)
VB Accession 4	2.37^a ± 0.64	1.37^b ± 0.26(−42)	1.61^c ± 0.31(−32)	1.84^a ± 0.56(−22)	2.10^a ± 0.52(−11)
VB Accession 5	1.66^a ± 0.31	1.09^b ± 0.28(−34)	1.22^c ± 0.55(−26)	1.39^a ± 0.12(−16)	1.44^a ± 0.43(−13)
VB Accession 6	1.68^a ± 0.96	1.24^a ± 0.06(−26)	1.29^a ± 0.17(−23)	1.27^a ± 0.98(−24)	1.52^a ± 0.45(−9)
VB Accession 7	2.02^a ± 0.32	1.45^b ± 0.61(−28)	1.63^a ± 0.34(−19)	1.79^a ± 0.28(−11)	1.92^a ± 0.18(−5)
VB Accession 8	1.17^a ± 0.12	0.62^b ± 0.52(−47)	0.92^a ± 0.26(−21)	0.99^a ± 0.43(−15)	1.08^a ± 5.2(−7)
VB Accession 9	1.82^a ± 0.85	1.25^b ± 0.36(−31)	1.49^a ± 0.15(−18)	1.47^a ± 0.35(−19)	1.63^a ± 0.45(−10)
VB Accession 10	1.75^a ± 0.64	1.06^b ± 0.41(−39)	1.13^c ± 0.23(−35)	1.41^a ± 0.22(−20)	1.54^a ± 0.68(−12)
^1Values are mean and ± standard deviation of five separate determinations (n = 5).
^2Values given within the parentheses with a negative sign indicates the percentage of reduction.
^3Values in the same row with different alphabet superscripts are significantly different (p < 0.05).