Functional Properties and Protein Digestibility of Protein Concentrates and Isolates Produced from Kariya (H ildergadia bateri ) Seed

Abstract

ABSTRACT/g) and foam capacity (KPC, 15.00%; KPI, 3.00%). Foaming and emulsifying properties were improved at alkaline pH and higher salt concentration. In conclusion, the high water absorption capacity, gelling ability and in vitro protein digestibility exhibited by kariya protein products could make them useful ingredients in food applications. PRACTICAL APPLICATIONSThe study provides information about the properties of proteins produced from kariya seeds (an underutilized oilseed). From the results, high protein content can be produced from kariya seeds by producing concentrates and isolates from it and this could be used in food fortification. Also, the results obtained revealed that kariya protein concentrates and isolates have high functional properties and in vitro protein digestibility and therefore can serve as ingredients in food formulations.

Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut (Vigna subterrenea L.) cultivars

“…The values obtained were comparable to 0.56 and 0.62 g/ml reported by Eltayeb et al. () for Bambara groundnut flour but higher than that of conophor flour (0.41 g/ml) and kariya protein concentrates (0.57 g/ml) as reported by Gbadamosi () and Adiamo, Gbadamosi, and Abiose (), respectively. The presence of higher proportion of carbohydrate in defatted flour may be responsible for the high BD demonstrated by defatted Bambara flour samples.…”

Effects of cooking and fermentation on the chemical composition, functional, and antinutritional properties of kariya (Hildergardia barteri) seeds

“…According to Adiamo et al. (, ), most food proteins are poorly hydrated, lack electrostatic repulsive forces, sparingly soluble, and are generally poor emulsifiers at the isoelectric pH. The EAI of the samples was observed to increase after the isoelectric pH point with increased salt concentration when salt concentration was increased from 0.5 to 1.0 mol/L.…”

“…In another study by the same investigator, it was observed that when protein hydrolysate was processed from Kariya seeds and fermented, functional, antioxidant and proximate properties were improved as a result. In another related study by Adiamo, Gbadamosi, and Abiose (, ), the functional properties like foaming and emulsifying properties, water absorption capacity, and gelling capability were enhanced when kariya seeds were processed into its protein concentrate and isolate.…”

Characterization of protein isolate from Sesamum indicum seed: In vitro protein digestibility, amino acid profile, and some functional properties

“…() for conophor protein concentrate, but similar to the value of 90% reported by Wanasundara and Shahidi () for flaxseed protein isolate. The high digestibility of the SPI could be attributed to fall in the nonprotein compounds, particularly polysaccharides, as well as rise in the availability of the proteins for enzymatic activities (Adiamo, Gbadamosi, & Abiose, ).…”

“…This result was higher than the value of 30.50% reported by Maha, Abdullahi, Isam, and Elfadil (2009) for uncooked soybean flour and 35% reported by Gbadamosi et al (2012) for conophor protein concentrate, but similar to the value of 90% reported by Wanasundara and Shahidi (1997) for flaxseed protein isolate. The high digestibility of the SPI could be attributed to fall in the nonprotein compounds, particularly polysaccharides, as well as rise in the availability of the proteins for enzymatic activities (Adiamo, Gbadamosi, & Abiose, 2016). Table 1 shows the amino acid (AA) profile for the SPI.…”