Functional Properties and Amino Acid Profile of Bambara Groundnut and Moringa oleifera Leaf Protein Complex

Combinations of indigenous ingredients lacking in certain essential amino acids could be used to obtain a protein isolate with a better amino acid profile that can be used as a functional food ingredient and suitable raw material for the food industry. Functional properties and amino acid profile of...

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Bibliographic Details
Published in:Processes 2022-02, Vol.10 (2), p.205
Main Authors: Adewumi, Olawumi Oluwakemi, Felix-Minnaar, Joseline Veronica, Jideani, Victoria A.
Format: Article
Language:English
Subjects:
Amino acids
Bambara groundnut
Carbohydrates
Foaming
Food
Food industry
Functional foods & nutraceuticals
Groundnuts
Leaves
Legumes
Leucine
Lysine
Moisture content
Moringa oleifera
Morphology
pH effects
Phenylalanine
Product development
Proteins
Temperature dependence
Threonine
Vigna subterranea
Water absorption
Water content
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Summary:Combinations of indigenous ingredients lacking in certain essential amino acids could be used to obtain a protein isolate with a better amino acid profile that can be used as a functional food ingredient and suitable raw material for the food industry. Functional properties and amino acid profile of Bambara groundnut and Moringa oleifera leaf protein complex and its precursors (Bambara groundnut protein isolates (BGNPI) and Moringa oleifera leaf protein isolate (MOLPI)) were evaluated. The protein, fat, ash, carbohydrate, and moisture content of the protein isolates and complex ranged from 39.42 to 63.51%, 2.19 to 11.52%, 1.60 to 7.09%, 24.07 to 51.29%, and 2.61 to 9.57%, respectively, and differed significantly (p < 0.05) from one another. The total amino acids of the protein isolates and complex were 75.11, 50.00, and 71.83 g/100 g, respectively. The protein complex is higher in threonine, phenylalanine, lysine, and leucine when compared to the FAO/WHO reference pattern. The oil absorption capacity was between 0.89 and 2.26 g/g and the water absorption capacity was between 1.22 and 1.5 g/g. Herein, the water absorption capacity and swelling capacity increased with temperature with foaming capacity dependent on pH. The minimum solubility was at around pH 2–4 and 4–5. The protein isolates and complex can be used as a functional food ingredient in value-added products.
ISSN:2227-9717
2227-9717
DOI:10.3390/pr10020205