Tupe
Mucuna glabra

Family: Fabaceae

What it is like

A bean herb.

There are about 100 Mucuna species. They grow in tropical places. Chemical composition (seeds): Protein = 28.50%. Total carbohydrate = 54.57% (as starch = 48.5%). Moisture = 8.3%. Ether extract = 1.46%. Minerals = 2.23%. Fibre (crude, etc.) = 4.91%. Ash: CaO = 6.55% (0.416% in flour). Fe20 = 0.3% (0.007% in flour). Thiamine = 430mcg per 100g (N.B. this is 29% higher than meat). Calcium = 110mg%. (Root): Protein = 8.8%. Total carbohydrate = 52.1% (as starch 38.0%). Moisture = 12.0%. Minerals = 4.3%. Fibre (crude, etc.) = 22.8%. Ash: Si0 = 39.2% (1.68% in flour). CaO = 17.1% (0.74% in flour). Fe203 = 0.5 (0.02% in flour). Thiamine = 154mcg per 100g. Riboflavin = negative.

Where it is found

A tropical plant.

Countries/locations it is found in

American Samoa, Brazil, Pacific, Samoa, South America, Tonga

How it is used for food

The seeds are roasted until the burst then the hull is removed and the seed ground into flour. It is sieved and washed in several changes of water to remove toxic elements. It is then dried and used. The roots are processed similarly.

Edible parts

Seeds, roots

How it is grown

Its other names

Local names

Synonyms

Mucuna utilis var. glabra Reinecke;