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.
The utilisation of local raw material in the production of ready-to-use therapeutic food (RUTF) is worthy of exploration for the replacement of full-fat milk, peanut butter, mineral and vitamin mix used in the standard formulation. The objective of this study was to produce snack bars that will meet the protein requirement set by World Health Organisation (WHO) for RUTF (13–16% by weight) using the Bambara groundnut-Moringa oleifera leaf protein complex (BAMOLP). The BAMOnut snack bars were simulated using the mixture preparation procedure in Superpro Designer to determine different proportions of BAMOLP, Moringa oleifera leaf powder, egusi, oats, and millet. Three bars formulated were; BAMOnut-OB3 (BAMOnut Bar enriched with oats and 3% BAMOLP), BAMOnut-MB2 (BAMOnut Bar enriched with millet and 2% BAMOLP), and BAMOnut-OMB5 (BAMOnut Bar enriched with oats, millets, and 5% BAMOLP). The snack bars were assessed for physical, nutritional, proximate and bench-top sensory properties. BAMOnut-OB3 was firmer and less crumbly, with a larger particle size. BAMOnut-OB3 had the lowest water activity, lightest colour and the best amino acid profile. The moisture (4.9%), protein (14.1%), fat (19.3%), carbohydrate (59.7%), and energy (468.6 Kcal/100 g) of BAMOnut-OB3, compare favourably with the requirements for RUTF (2.5% moisture, 13–16% protein, 26–36% fat, 41–58% carbohydrate, and 520–550 Kcal/100 g energy). Local raw materials can be successfully used in the production of RUTF.
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