Physico-Chemical Properties and Cooking Quality of Velvet Bean (Mucuna pruriens var utilis) Germplasm

Studies on physico-chemical and cookability characters of different germplasm of velvet bean (Mucuna pruriens var. utilis) were conducted and significant variations were observed. The germplasm Mundanthurai (white-coloured) showed favourable physico-chemical traits and exhibited highest grain weight (120.52g). In general, seed weight had highly significant positive correlation with seed volume, swelling capacity and hydration capacity. Soaking seeds in 0.5% sodium bicarbonate resulted in significant reduction in cooking time for all the germplasm except for Kailasanadu (white-coloured). Besides, this unique germplasm exhibited poor hydration capacity, poor water holding capacity, hydration index and other swelling characteristics. Valanadu (black-coloured) and Mundanthurai (both the black-coloured and white-coloured) germplasm of velvet bean exhibited favourable traits which deserve further exploitation.