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Mucuna pruriens is grown for food and feed despite its L-3,4-dihydroxyphenylalanine (L-dopa) concentration (30–70 g/kg), which is toxic to non-ruminants. This study determined if ensiling could reduce the L-dopa concentration of Mucuna . Experiment 1 examined the effect of ensiling duration on the fermentation characteristics and L-dopa concentration of Mucuna . Crushed (6 mm) Mucuna beans (912 g DM/kg) were ensiled in triplicate for 0, 3, 7, 14, 21, and 28 days in vacuum-sealed plastic bags. During the fermentation, pH decreased, whereas concentrations of ammonia-nitrogen, lactate, isobutyrate, and isovalerate increased (P Mucuna on the L-dopa concentration and nutritional value after ensiling. Crushed Mucuna beans (6 mm, Coarse) were used intact or ground in a Wiley mill to pass through a 4-mm (Medium) or 2-mm (Fine) screen. Samples (1500 g) of each particle size were weighed into vacuum plastic bags in quadruplicate. Double-distilled water (900 ml) was added to each bag and the bags were sealed and ensiled for 28 days. Ensiling Mucuna with particle sizes of 2, 4 and 6 mm for 28 days decreased the L-dopa concentration from 28 to 12, 16, and 11 g/kg, representing decreases of 57, 42 and 64%, respectively. Ensiling also reduced (P 0.05). Therefore, ensiling coarse Mucuna particles for 28 days is recommended to reduce the L-dopa concentration and preserve the nutritional value.