Authors : Khushali D. Lade & Satish N. Malode
Page Nos : 91-98
Description :
Mucuna species are widely recognized for their nutritional and medicinal importance and are commonly used in traditional food and herbal formulations. The present study aimed to estimate the major nutritional components, namely proteins, fats, and carbohydrates, from different species of Mucuna. The samples were collected, dried, powdered, and analyzed using standard biochemical methods. Protein content was estimated by the Kjeldal method, fat content by Soxhlet extraction, and carbohydrate content by the Anthrone method. The results revealed significant variation in the levels of proteins, fats, and carbohydrates among the different Mucuna species analyzed. Certain species exhibited higher protein and carbohydrate content, indicating their potential as a nutritional supplement, while fat content varied moderately among samples. The findings of the study highlight the nutritional diversity of Mucuna species and support their potential use in food, nutraceutical, and pharmaceutical applications.
