Innovative technology for preparing value added product from Mucuna pruriens

Box-Behnken Design was used for conducting 29 experiments for preparing Mucuna pruriens seeds powder. The experimental data was analyzed by applying Response Surface Methodology (RSM) using Design Expert 12.0.8.0 software.The optimized values for soaking, boiling, autoclaving and drying were 9h, 30min, 20 min and 50°C, respectively were responsible for recovery of 87 per cent M. Pruriens seed powder. The L-Dopa value of 1.09 (g 100g^-1)in M. Pruriens seed powder was considered safe for consumption. The sensory evaluation for overall acceptability for M. Pruriens seed powder was 7.2. The prepared M. Pruriens powder is a ready to eat value added product hence, it could be used for consumption by adding to liquids, milk, salads, curries, etc. The developed process technology for preparing M. Pruriens powder may be adapted by small, medium, and large-scale farmers, self-help groups, unemployed youths to become an entrepreneur.