Effects of thermal processing on the nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolates

Abstract

Conophor nut (Tetracarpidium conophorum) was processed using different heat treatments to explore its full potential as food ingredients. The raw, boiled, and toasted nuts were defatted and the proteins isolated by alkaline solubilization and isoelectric precipitation. The variously processed nuts were analyzed for the proximate and amino acid compositions, and functional properties. The protein contents of the isolate ranges between 86.86 g/100g and 87.74 g/100 g, about 1.5‐fold higher than those of the defatted flour samples. The essential amino acids of the isolates ranged between 40.57%–41.55%. Glutamic acid, aspartic acid, and arginine were the most predominant amino acids, while methionine and lysine were the first and second limiting amino acids, respectively. The protein efficiency ratio, biological values as well as the functional properties of the proteins were improved with processing. These properties may enhance the potential use of conophor nut protein isolates as high‐quality protein ingredient in food systems.

The effect of thermal processing on the protein quality of Monodora myristica (Gaertn.)Dunal seeds

“…It decreased progressively with increasing cooking time (Table 3) and ranged from 2.05 to 2.72. These values compare well with the values (2.39-2.60) reported for Conophor protein isolates (Iyenagbe et al, 2017). The P-PER of the plant foods at all levels of processing was higher than 1.50, below which a protein is taken to be of low or poor quality (Friedman, 1996).…”

“…Lastly, Glycine was increased by 1.4% (R10), 2.4% (R20), and 8.1% (R30) respectively. Iyenagbe et al (2017) reported increases of up to 18.85%, 33.5%, and 37.5% in the glycine, tryptophan, and histidine, respectively, for protein isolates of processed conophor nut (Tetracarpidium conophorum) samples. The effect of boiling on the amino acid content of Monodora myristica seeds was more noticeable when the degree of reductions for the individual amino acids was considered.…”

Comparative Influence of Dehulling on the Composition, Antioxidative and Functional Properties of Sorrel (<i>Hibiscus sabdariffa</i> L.) Seed

“…increased water absorption of sorrel seed flour from 115% to a range of 165% -266%; with highest increase in roasted seed flour (ROSF) and the lowest in DDSF. Iyenagbe et al [50] reported similar higher increase of WAC in toasted conophor seed flour. This increase may be due to protein denaturation which occurs during heat processing, resulting in increased WAC [50].…”

“…Iyenagbe et al [50] reported similar higher increase of WAC in toasted conophor seed flour. This increase may be due to protein denaturation which occurs during heat processing, resulting in increased WAC [50]. Also, increased protein content reported earlier in this study (Subsection 3.1) may account for increased WAC since proteins have the ability to absorb and retain water [61].…”

Effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from Lablab purpureus (L.) Sweet (hyacinth bean)

“…This was considered typical of high‐quality proteins, whereby low‐quality proteins have PER values below 1.50 (Friedman, ). The PER values recorded were predominantly higher than those of conophor nut (2.39–2.60), lupin (2.22–2.34), and Vicia faba (2.60–2.90) protein isolates (El‐Adawy, Rahma, El‐Bedawey, & Gafar, ; Iyenagbe, Malomo, Idowu, Badejo, & Fagbemi, ; Vioque et al, ).…”