Protein quality of dehulled-defatted African mesquite bean ( Prosopis africana ) flour and protein isolates
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ORIGINAL PAPER
Protein quality of dehulled‑defatted African mesquite bean (Prosopis africana) flour and protein isolates Kolawole O. Falade1,2 · Sarafa A. Akeem1,3 Received: 20 March 2020 / Accepted: 24 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In this study, the protein quality of dehulled-defatted African mesquite bean (Prosopis africana) flour and protein isolates obtained using micellization and isoelectric precipitation methods were investigated. The dominant amino acids in the dehulled-defatted Prosopis africana flour and protein isolates included aspartic acid, glutamic acid, leucine and arginine, while the first, second and third limiting amino acids were methionine, threonine and valine/tryptophan, respectively. Amino acid profiles and scores, classifications and ratios, predicted protein efficiency ratios (1.79–2.89), biological (12.61–37.97%) and net protein (15.77–50.84%) values, essential amino acid (63.94–87.02%) and nutritional (23.33–70.78%) indexes showed that the dehulled-defatted P. africana flour and its protein isolates were of high protein quality and could be employed in complementing cereal-based and other similar foods whose proteins are deficient in lysine. Isoelectric precipitation method yielded protein with better nutritional quality compared to the micellization method. P. africana flour and protein isolates could therefore be exploited as protein sources in food formulation for tackling protein malnutrition in Africa. Keywords Amino acids · Extraction method · Prosopis africana flour · Protein isolate · Protein quality
Introduction The persistence in protein malnutrition due to high cost of animal proteins and increasing population in most developing countries have warranted the search for underutilised plant protein sources [1]. Prosopis africana (African mesquite bean) is a lesser known leguminous pod bearing tree or shrub which belonged to Fabaceae and sub-family Mimosoideae. It is the only species native to tropical Africa Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11694-020-00582-2) contains supplementary material, which is available to authorized users. * Sarafa A. Akeem [email protected] Kolawole O. Falade [email protected] 1
Department of Food Technology, University of Ibadan, Ibadan, Oyo, Nigeria
2
Department of Food Science and Technology, KNUST, Kumasi, Ghana
3
Department of Home Economics and Food Science, University of Ilorin, P.M.B. 1515, Ilorin, Kwara, Nigeria
out of about 45 known species in the genus Prosopis [2]. The P. africana trees are found growing wild in most parts of Nigeria. Apart from being rich in protein (24–30%) which contains useful quantities of essential amino acids, P. africana seeds contain high amounts of potassium and magnesium [3]. The seeds are usually fermented into condiment which is utilised in soups. The fermented P. africana seed, known as afiyo by the Hausas and okpehe by the Idomas in the middle belt, is a
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