Comparison of nutritional values of Mucuna pruriens L. (velvet bean) seeds with the most preferred legume pulses

Table 1 Nutritional characteristics of most common legume seeds

Legumes (%)	Moisture (%)	Crude Protein (%)	Crude Lipids (%)	Crude fiber (%)	Ash (%)	Carbs (%)	Calorific value KJ100g⁻¹ DM	Reference
A	9.0–12.75	13.25–29.34	5.87–34.63	2.23–6.11	4.63–9.82	7.34–64.75	NI	(James et al. 2020)
B	NI	19.0–41.81	3.0–22.88	10.26–3.81	3.53–5.69	1.3–45.02	1878–2384	(Mnembuka & Eggum 1995)
C	7.03–11.67	21.62–28.12	1.33–2.43	3.09–4.66	2.84–4.66	63.17–68.96	1570.33–1606.27	(Khattab et al. 2009)
D	5.7–8.5	20.3–35	3.1–7.4	5.9–10.8	3.4–5.1	49.2–61.8	1497–1626	(Vadivel & Janardhanan 2005)

Values in range indicated in every row involve the quantity of parameter in all studied legume seeds in a particular literature. A = African bread fruit seeds, bambarra nuts, red bean, pigeon pea, cowpea, African yam bean seeds and groundnuts. B = winged bean, soya bean, green gram, bambarra nuts, pigeon pea and cowpeas. C = cowpeas, kidney beans and common pea. D = jack beans (Canavalia ensiformis), sword bean (Canavalia gladiata) and Senna (Cassia floribunda)
Carbs Carbohydrates, NI Not investigated, DM Digestible and Metabolized energy

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