Nutritional Value of Commercial Protein-Rich Plant Products

Abstract

The goal of this work was to analyze nutritional value of various minimally processed commercial products of plant protein sources such as faba bean (Vicia faba), lupin (Lupinus angustifolius), rapeseed press cake (Brassica rapa/napus subsp. Oleifera), flaxseed (Linum usitatissimum), oil hemp seed (Cannabis sativa), buckwheat (Fagopyrum esculentum), and quinoa (Chenopodium quinoa). Basic composition and various nutritional components like amino acids, sugars, minerals, and dietary fiber were determined. Nearly all the samples studied could be considered as good sources of essential amino acids, minerals and dietary fiber. The highest content of crude protein (over 30 g/100 g DW) was found in faba bean, blue lupin and rapeseed press cake. The total amount of essential amino acids (EAA) ranged from 25.8 g/16 g N in oil hemp hulls to 41.5 g/16 g N in pearled quinoa. All the samples studied have a nutritionally favorable composition with significant health benefit potential. Processing (dehulling or pearling) affected greatly to the contents of analyzed nutrients.

Comparison of Lupinus angustifolius protein digestibility in dependence on protein, amino acids, trypsin inhibitors and polyphenolic compounds content

“…Vegetable raw materials are an extremely rich source of nutrients: valuable saccharides, proteins, unsaturated lipids, microelements, vitamins and other substances called ‘bioactive’ (Mattila et al , ). However, lupine is considered mainly as a source of valuable protein.…”

“…Faba bean – 2.43–2.53) and higher than for other sources of plant proteins (e.g. buckwheat 1.89–2.09, whole quinoa 1.93) (Mattila et al , ).…”

Replacing Animal-Based Proteins with Plant-Based Proteins Changes the Composition of a Whole Nordic Diet—A Randomised Clinical Trial in Healthy Finnish Adults

“…Adequate protein intake from plant-based diets is also important because of lower digestibility and bioavailability of plant proteins in comparison to animal proteins [23]. In addition, with the exception of soy, providing all essential amino acids with plant-based proteins requires sufficient diversity of plant protein sources [24]. Intestinal discomfort and symptoms may limit the use of plant-protein based foods particularly in populations, where the use of e.g., legumes on typical diets is low.…”

Characteristics of Cereals, Pseudocereals and Legumes for Their Coeliac Active Polypeptides

“…The lowest content of toxic prolamins and gluten was found in peas, namely 0.07 g.kg -1 of prolamins and 0.14 g.kg -1 of gluten, which is below the maximum permissible limit of 0.02 g.kg -1 gluten. Takács et al (2007) found gluten protein content in leguminous seeds 0.05 g.kg -1 and considered legumes suitable for gluten-free diet and safe for celiac patients, as confirmed by other authors (Colgrave et al, 2016;Schoenlechner 2016;Mattila et al, 2018). From the point of view of the overall evaluation of all results from the ELISA it can be stated that the content of gluten proteins in cereals was above the limit and therefore they should be completely excluded from the gluten free diet.…”

“…On the other hand, prolamins and glutelins are characterized by a high proportion of non-essential amino acids, indicating their low nutritional value. The technological quality of the crop is influenced by the content of gluten-forming proteins (prolamins and glutelins), which is important for bakery use (Mattila et al, 2018). Legumes, whose consumption has been declining in recent decades due to increased meat consumption, are also important sources of food for human nutrition.…”