Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to Product
Crossby Osei Tutu, Reuben Acheampong, Papa Toah Akonor, Bernard Kwabena Asiedu, Rexford Obeng, Anthonia Helga Andoh‐Odoom, Dora Duah‐Bisiw, Jacob Ulzen, Michael Wiafe‐Kwagyan, Nii Korley Kortei, Justice Owusu‐BempahABSTRACT
Mucuna pruriens (velvet bean) is an underutilised legume with nutritional, functional and pharmacological potential. Its seeds provide protein, dietary fibre, minerals and bioactive compounds, particularly L ‐3,4‐dihydroxyphenylalanine ( L ‐DOPA). However, high and variable L ‐DOPA concentrations and other antinutritional factors limit direct food use. This review evaluates the nutritional composition, bioactive properties, processing and detoxification strategies, techno‐functional characteristics, food applications, safety and sustainability of M. pruriens . Evidence indicates that soaking, cooking, fermentation, germination and combined treatments can reduce L ‐DOPA and other antinutritional factors although outcomes vary with genotype and processing conditions. Detoxified M. pruriens ingredients show potential for bakery products, pasta, beverages, meat analogues, and other functional foods. Evidence for Parkinson's disease is stronger than evidence for other proposed health applications, most of which remain preclinical. Major barriers include variable L ‐DOPA content, incomplete standardisation, sensory limitations, limited long‐term safety data and regulatory uncertainty. Future development should prioritise validated food‐grade processing, quantitative residual‐ L ‐DOPA control, low‐ L ‐DOPA breeding, human validation and coordinated regulatory frameworks.