Minimum water consumption method screening of velvet bean (Mucuna sp.) processings to produce functional food ingredients
Abstract
Velvet bean (Mucuna sp.) has been proven containing many beneficial compounds that can be implemented in pharmaceutical and medicines but less noticed for functional foods even though traditionally it is consumed as daily foods or snacks. The indigenous food preparation such as velvet bean Tempe warrants scientific investigation to help society with better public health management. The objective of the review is to select the best method for functional food ingredient product development using velvet beans and provide hypothetical health-oriented food processing e.g. velvet bean flour as functional food ingredients with a focus on less water consumption during processing. Steaming is the selected method.
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