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

Abstract

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.

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

“…The cream BGN variety increased the color difference of patties compared with the brown and red varieties. The noticed disparities in the color of formulated mutton patties might be due to the presence of color pigments in BGN flours (Adewumi et al., 2022 ). Since the color differences of formulated patties are above 2, it indicates that they are noticeable (Mashau, Ramatsetse, & Ramashia, 2021 ; Moarefian et al., 2013 ).…”

Physiochemical and Nutritional Characteristics of Ready-to-Use Therapeutic Food Prepared Using Bambara Groundnut-Moringa oleifera Leaf Protein Complex

“…Bambara groundnut- Moringa oleifera leaf protein complex (BAMOLP) is an innovative product [ 1 ]. BAMOLP is a combination of Bambara groundnut protein isolate and Moringa oleifera leaf protein isolate.…”

“…BAMOLP is a combination of Bambara groundnut protein isolate and Moringa oleifera leaf protein isolate. It is a potential functional food ingredient and a sustainable raw material for the food industry due to its nutritional profile as reported by [ 1 ]. BAMOLP is a good source of protein and is rich in essential amino acid.…”

“…It can therefore be used as an alternative in applications where these proteins are required. The amino acid content of BAMOLP is higher in threonine, phenylalanine lysine, and leucine than the Food and Agricultural Organization/World Health Organization (FAO/WHO) reference pattern [ 1 , 4 ]. Due to the appreciable content of lysine in BAMOLP, it can be used as a supplementary protein for cereals, which are deficient in lysine.…”

Special Issue: Properties and Processing Process of Flour Products

“…The study shows that a dipping solution of 2% citric acid in combination with 0.1% leaf extract of Moringa oleifera minimized the discolouration of dried apple slices. Adewumi et al [6] describes the functional properties and amino acid profile of Bambara groundnut and Moringa oleifera leaf protein complex. The formation of a protein complex between protein isolates of Bambara groundnut and Moringa oleifera leaf confers functional properties on the protein complex required as food supplements, ingredients and raw materials for the food industry.…”