Development of Texturized Vegetable Protein from Lima Bean (Phaseolus lunatus) and African Oil Bean Seed [Pentaclethrama crophylla (Benth)]: Optimization Approach

Abstract

As part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP) from under-utilized sources ( Lima bean and African oil bean seed) are analysed. Optimum parameters for processing were established as being: barrel temperature (92.45 0 C), screw speed (101.48 rpm), feed moisture (59.63%) and African oil bean seed protein concentrates (AOBSPC) of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3%) with a near absence of antinutritional factors (0.0022-1.0008)g/kg. Sensory evaluation showed that TVP5 (100% LBPC) compared favourably with the control sample (cooked meat) in overall acceptability. An Acceptable and nutritious meat analogue had been developed.

Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking

“…The protein content in RPC was found to be lower (56.2%) than that of commercial YPI protein content (82.3%), while the mixed protein content is 69.9%. RPC had a greater fat content (23.7%) than YPI (0.4%), which might contribute to favorable properties in meat analog products [50]. The fat level of the rapeseed press cake resulted in the high content of fat in RPC due to the formation of a lipid-protein complex [51].…”

Hambúrguer adicionado de pulmão bovino: elaboração, composição e avaliação sensorial

“…O aumento no teor de umidade pode estar relacionado com a adição de pulmão bovino à massa do hambúrguer, que apresenta alto percentual de água em sua composição (78,46%) (Damasceno et al 2013), com valor superior ao acém bovino (72,7 g/100 g) (TACO, 2011 As principais fontes de proteínas presentes no hambúrguer elaborado neste estudo são a carne bovina, o pulmão e a proteína de soja texturizada. A carne e o pulmão bovino, possuem proteínas com alto valor biológico e aminoácidos essenciais, sendo a carne, a principal fonte de obtenção deste nutriente na dieta alimentar do ser humano (Pasiakos et al, 2015;Selmane et al 2008;Wyness, 2016), enquanto, que a proteína texturizada de soja também é uma fonte proteica de origem vegetal, por apresentar 40% de proteínas e aminoácidos com boa biodisponibilidade (Arueya et al, 2017;Feiner, 2016). Entretanto, não houve aumento significativo de proteínas (p<0,05) entre as F1 e F2 em comparação com a amostra C. Os valores encontrados nas formulações podem estar relacionados com a substituição da carne bovina, por pulmão.…”

Extrusion processing of raw food materials and by-products: A review

“…In addition, feed moisture of soy protein isolate and peanut flour was reported as the most dominant parameter influencing product texture in texturized meat analog (Palmer et al, 2004). Properties of texturized protein products from lima beans and African oil bean seeds were mainly affected by barrel temperature and screw speed, indicating optimized process conditions of barrel temperature (92.45 o C), screw speed (101.48 rpm), feed moisture (59.63 %), and 1 % African oil bean seed protein concentrate (Arueya et al, 2017). Increased feed moisture produced increased density, water absorption index, oil absorption index, and swelling power but decreased lateral expansion in texturized meat analog from mucuna bean flour, while changes in screw speed had the least effect on product responses, with the optimized product obtained at barrel temperature (120.12 o C), feed moisture (47 %), and 119.19 rpm screw speed (Omohimi et al, 2014).…”

“…Re-alignment of protein molecules during extrusion processing leads to cross-linking and restructuring of the protein molecules, resulting in a chewy texturized product (Riaz, 2004). Numerous studies have been carried out on the texturization of vegetable proteins using extrusion cooking (Arueya et al, 2017;Jiddere and Filli, 2015;Kearns et al, 2013;Lin et al, 2000;Omohimi et al, 2014;Palmer et al, 2004;Seker, 2005). Also, extrusion was established as the most effective processing method for destruction of the antinutritional factors; phytic acid (99.30 %), trypsin inhibitors (99.54 %) and tannins (98.83 %) in lentils, without altering protein content (Rathod and Annapure, 2016).…”