Aduwa (Balanites eaqpytiaca) FITR, amino acid profile andfunctional property of protein product by thermal pre-treatment
DOI:
https://doi.org/10.31989/afbc.v2i1.1532Abstract
Background: The work revealed the structure and functional properties of Balanites aegyptiaca. The meal was processed into a defatted meal and protein concentrate. The FTIR results indicate the presence of amino acid functional, bioactive, and carbonyl moieties, including CH, NC, CN, CO, CH₂, COC, and NH groups, with varying bands.
Objectives: Recent research efforts have focused on exploiting this underutilized Aduwa seed to make plant proteins that could compete against animal proteins.
Methods: Several methods were used to investigate Aduwa (Balanites eaqpytiaca) FITR, amino acid profile, and functional property of protein product by thermal pre-treatment. A detailed description of the methods used will be provided in the Methods and Materials section.
Results: Aduwa protein meal’s (APM) amino acid profile shows a higher percent essential amino acid (48%), while protein concentrate (APC) had a greater concentration of hydrophobic amino acids (41%), aromatic amino acids (10.34%), sulfur-containing amino acids (3.15%), and positively charged amino acids (17.0%), these amino acid groups are good antioxidants that could prevent generation of reactive oxygen species. Aduwa solubility (PS) indicated that 61% of (APM) was soluble at pH 3. However, (DAM) and (APC) samples exhibited increased solubility at alkaline conditions starting from pH 7. The foaming properties demonstrated the foam capacity of APC was high (20 mg/mL) but decreased at pH 5, particularly for the APC sample. This suggests that sample concentration improved foam of formations in APC, except pH 5, where it was close to its isoelectric point solubility, which might have resulted in high protein-protein interactions. Emulsification properties indicated that sample concentrations of 10 mg/mL to 15 mg/mL were enough for Balanites aegyptiaca (APM) and (APC) samples to create sufficient interfacial tension to migrate to the surface, while concentrations of 10 mg/mL and 20 mg/mL stabilized the emulsions formed by the samples.
Conclusion: This study demonstrated that Balanites aegyptiaca DAM and APC have the potential for use in the food formulating industry, given their functional and bioactive properties, FTIR data, and amino acid profiles. The research has shown that Aduwa protein meal and concentrate are bioactive ingredients that could be used and developed into novel foods.
Novelty: Balanites aegyptiaca seeds are underexploited sources of protein and oil in Nigeria. This study revealed various protein meals and their values, with potential uses as bioactive ingredients. The analysis of the Aduwa-derived protein meal and concentrate shows that Balanites aegyptiaca proteins could be functional ingredients in food design. This could improve the lives of low-income earners through the use of these widely underused plant-rich proteins, especially now that animal proteins are expensive. Balanites aegyptiaca protein meal (APM) and concentrates have important amino acid fractions that favor nutritional profile and protein solubility.
Keywords: Aduwa, meals, concentrate, Functional property, FITR, Ingredients
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