OPTIMIZATION OF PROCESS PARAMETERS FOR PREPARING MUCUNA PRURIENS POWDER.
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Date
2021-01-12
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Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
The plant Mucuna pruriens belongs to family “Fabaceae” is an established herbal drug. It is widely known as “velvet bean”, mostly found in the form of a vigorous annual climbing legume. It is originally from Southern China and Eastern India (Yadav et al., 2017). It is considered as a viable source of dietary proteins due to its high nutritional value.
For present study, Mucuna seeds were procured from Medicinal Department of Nagarjun, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Present research work entitled “Optimization of process parameters for preparing Mucuna pruriens powder” was carried out increase the awareness among the community about the medicinal benefits and to process Mucuna pruriens to make powder. The Mucuna pruriens powder was prepared by optimizing the process parameters and by analyzing the quality of prepared Mucuna pruriens powder. The physical properties viz., arithmetic mean diameter, geometric mean diameter, square mean diameter, equivalent diameter, sphericity, surface area, bulk density, true density, porosity, thousand nut weight, and aspect ratio were measured for Mucuna seeds.
For preparing Mucuna pruriens powder various process parameters like soaking (h), boiling (min), autoclaving (min) and drying (°C) whereas responses like recovery of powder (%) and loss of powder (%) were studied. The process parameters for the preparation of Mucuna seeds powder were analyzed by Response Surface Methodology (RSM), Design- Expert version 11.1.2.0 with three level and four factor by using Box Behnken design. Based on the trials total 29 experiments were finalized and conducted. The cleaned Mucuna seeds of 200g were used for each experiment. To avoid bias, 29 runs were performed in a random order. The decision for the range and centre points of the variables was taken through preliminary trials.
The effect of soaking (6, 9 and 12h), boiling (20, 30 and 40 min), autoclaving (10, 20 and 30 min) and drying (40, 50 and 60°C) were studied and the range for various responses were observed viz., recovery of powder (74-87%) and loss of powder (13-26%). As per graphical optimization technique, the superimposed contours showed the optimized result, where the independent parameters were soaking ranging from 6-9 h, boiling 15-30 min, autoclaving 15-25 min and drying 40-55°C, thus the responses showing predicted value as recovery of powder 86.65% with powder loss of 13.35%. The experimental values for the optimized independent parameters were soaking for 9h, boiling for 30min, autoclaving 20 min and drying 50°C with 87% recovery of powder and 13% processing loss.
The average values of colour L*, a* and b* for raw and experimentally optimized sample were 74.51(±4.19), 0.59(±0.03) and 12.49(±0.91), 71.34 (±4.20), 0.56 (±0.01) and 10.93 (±0.46) respectively. Also the average values of water activity (aw) for raw and experimentally optimized sample at 33°C were 0.57 (±0.02) and 0.34 (±0.008).The average values of protein content (%) for raw and experimentally optimized sample were 18.96 (± 0.32) and 18.24 (± 0.43)%. Also the average values of L-Dopa content (g 100g-1) for raw and experimentally optimized sample were 4.79(±0.40) and 1.09 (±0.26) g 100g-1. The average values for sensory attributes for raw sample and experimentally optimized sample were, colour 7.4(±0.52) and 7.5 (±0.53), taste 7.0 (± 0.47) and 6.7(± 0.48), texture 7.6 (± 0.52) and 7.5 (± 0.53), appearance 7.5 (± 0.53) and 7.2(± 0.63) and average overall acceptability 7.4(± 0.52) and 7.2(± 0.63). The cost economics for processing powder from Mucuna seeds was estimated and the Annual Net profit gained was calculated as Rs. 2,24,896, the cost benefit ratio was 1.16, the payback period was 0.32, the return on investment was 84.96%, the employment generation was 120 man-days and the cost of processing was Rs.8.02/kg. The prepared Mucuna pruriens powder will be ready to eat value added product, hence could be used for consumption by adding to liquids, milk, salads, curries, etc. The developed process technology for preparing Mucuna pruriens powder may be adapted by small, medium and large scale processing industries, farmers, self-help groups (SHG), unemployed youths.
Description
The engineering properties of Mucuna pruriens seeds were measured before the processing of seeds. Seeds were treated with various process parameters during each trial to reduce antinutritional component to safe permissible limits with ultimate aim of maximum powder yield accompanied with minimum powder loss.
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Citation
CHIRDE, POOJA JEEVANRAO. (2020). Optimization of process parameters for preparing Mucuna Pruriens powder. Department of Process and Food Engineering, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Tech. 2020. Print. xv, 98p. (Unpublished).