Nutritional quality of protein concentrates from Moringa Oleifera leaves and in vitro digestibility. (30th June 2021)

• Record Type: Journal Article
• Authors: Benhammouche, Tassadit; Melo, Armindo; Martins, Zita; Faria, Miguel A.; Pinho, Susana C.M.; Ferreira, Isabel M.L.P.V.O.; Zaidi, Farid
• Is Part Of: Food chemistry. Volume 348(2021)
• Publication Date: 2021-06-30
• Subjects: Moringa oleifera defatted leaves -- RSM -- Protein concentrate -- Amino acids -- In vitro digestibility -- Protein quality; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128858
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Sustainable extraction of leaf proteins with the low temperatures/incubation times. Moringa protein concentrate has higher essential amino acids index than whole leaves. Protein isolation and concentration enhanced its nutritional value and digestibility. Abstract: The nutritional value and digestibility of leaf proteins is still a major issue. Therefore, the goal of this work was to optimize the production of a protein concentrate (PC) from Moringa Oleifera defatted leaves (MODL) by enzymatic extraction using Viscozyme L and evaluate its nutritional quality and digestibility. Protein extraction conditions were screened using a factorial design. Enzyme/Substrate ratio and pH had no significant effect, whereas, the significant variables, temperature (°C), enzyme concentration and incubation time (h) were optimized by central composite design (CCD). PC contained 55.7% of proteins with a balanced amino acid profile when compared with MODL and higher content of essential amino acids (EAAs) (488.6–402.9 mg/g of protein respectively). Improvement on protein digestibility was observed for MODL compared to PC (64.75–99.86% respectively) and higher protein digestibility corrected amino acid score (PDCAAS) (62.10–91.41% respectively). PC meets FAO protein quality expectations.