Valorization of By-products Derived from Milled Moth Bean: Evaluation of Chemical Composition, Nutritional Profile and Functional Characteristics

Kamani, Mohammad Hassan; Martin, Asha; Meera, M. S.

doi:10.1007/s12649-019-00819-2

Cited by 18 publications

(21 citation statements)

References 23 publications

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“…In another recent study, Kamani et al 7 investigated the composition and functional properties of the byproducts of milling of moth beans ( Vigna aconitifolia L.). The amino acid profile of the protein-rich milled fraction (∼25% protein) was observed to be similar to that of moth bean flour.…”

Section: Extraction and Characterization Of Protein Ingredients From ...mentioning

confidence: 99%

Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities

Karaça

Nickerson

2022

ACS Omega

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Wastes and byproducts of pulse processing carry a potential for utilization as raw materials for extraction of protein ingredients. This work is an overview of the extraction and fractionation techniques used for obtaining protein ingredients from wastes and byproducts of pulse processing, and it presents several characteristics of proteins extracted in terms of composition, nutritional properties, and functional properties. Several extraction methods have been applied to obtain protein ingredients from pulse processing wastes and byproducts. Each extraction technique is indicated to have significant effects on protein composition and functionality which could also affect the performance of proteins in different food applications. Versatile end product applications of protein ingredients obtained from pulse processing wastes and byproducts are yet to be discovered. Research is lacking on the limitations and improvement methods for using wastes and byproducts of pulses for protein extraction. This review provides insights into the possible applications of innovative extraction technologies for obtaining protein ingredients from wastes and byproducts of pulses. Further research has to focus on various modification techniques that can be applied to improve the functional, nutritional, and sensory properties of proteins extracted from pulse processing wastes and byproducts.

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Section: Extraction and Characterization Of Protein Ingredients From ...mentioning

confidence: 99%

Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities

Karaça

Nickerson

2022

ACS Omega

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“…Currently, legume extraction and fractionation technologies have been developed mainly to extract proteins and, to a much lesser extent, other molecules (e.g., fibers or phenols) from legume seeds [11,34]. These technologies have been demonstrated to also apply to legume by-products and wastes [19,35,36].…”

Section: Legume Extraction Technologiesmentioning

confidence: 99%

“…Dry fractionation, for separation of protein-rich and starch-rich fractions, was applied on a commercial scale to pulses (i.e., the dry edible part of legume seeds including yellow peas, chickpeas, lentils, beans) and cereals (in particular wheat) [34,37]. To date, only a few studies demonstrated the valorization of legumes by-products generated after dry milling, such as the recovery of nutrition-valuable protein-rich fractions from moth beans (Vigna aconitifolia) husks [35].…”

Section: Legume Extraction Technologiesmentioning

confidence: 99%

“…Water and oil absorption capacities, foaming and emulsification properties. [35] Black Several by-products of chickpea cultivation and processing are used for animal feeding, including low-grade and culled chickpeas, bran from de-hulling, crop residues (husks, straw) and chickpea hay [76]. In particular, chickpea straw contains higher nutritive value than cereal straws (44%-46% total digestible nutrients and 4.5%-6.5% protein, DM basis) and is more palatable than wheat straw.…”

Section: Feedmentioning

confidence: 99%

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State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts

et al. 2020

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The world is confronted with the depletion of natural resources due to their unsustainable use and the increasing size of populations. In this context, the efficient use of by-products, residues and wastes generated from agro-industrial and food processing opens the perspective for a wide range of benefits. In particular, legume residues are produced yearly in very large amounts and may represent an interesting source of plant proteins that contribute to satisfying the steadily increasing global protein demand. Innovative biorefinery extraction cascades may also enable the recovery of further bioactive molecules and fibers from these insufficiently tapped biomass streams. This review article gives a summary of the potential for the valorization of legume residual streams resulting from agro-industrial processing and more particularly for pea, green bean and chickpea by-products/wastes. Valuable information on the annual production volumes, geographical origin and state-of-the-art technologies for the extraction of proteins, fibers and other bioactive molecules from this source of biomass, is exhaustively listed and discussed. Finally, promising applications, already using the recovered fractions from pea, bean and chickpea residues for the formulation of feed, food, cosmetic and packaging products, are listed and discussed.

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“…Moth bean is an annual pulse that belongs to the family Fabaceae , commonly cultivated in the tropical-arid and semi tropical-arid zones of Africa, Latin America, and South Asia, especially India and Pakistan [ 2 , 3 ]. Moth bean seeds are used as a food rich in carbohydrates, proteins, fats, vitamins and minerals [ 4 , 5 , 6 ]. Dietary compounds/ingredients of moth bean have become extremely relevant in recent studies [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

In Silico Analysis and Functional Characterization of Antimicrobial and Insecticidal Vicilin from Moth Bean (Vigna aconitifolia (Jacq.) Marechal) Seeds

et al. 2022

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Vicilin has nutraceutical potential and different noteworthy medicative health-promoting biotic diversions, and it is remarkable against pathogenic microorganisms and insects. In this study, Vigna aconitifolia vicilin (VacV) has been identified and characterized from the seed of Vigna aconitifolia (Jacq.) Marechal (Moth beans). LC-MS/MS analysis of VacV provided seven random fragmented sequences comprising 238 residues, showing significant homology with already reported Vigna radiata vicilin (VraV). VacV was purified using ammonium sulfate precipitation (60%) followed by size exclusion chromatography on Hi-Load 16/60 Superdex 200 pg column and anion-exchange chromatography (Hi trap Q FF column). Purified VacV showed a major ~50 kDa band and multiple lower bands on 12% sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) under both reduced and non-reduced conditions. After all, a three-dimensional molecular structure of VacV was predicted, which showed β-sheeted molecular conformation similar to crystallographic structure of VraV. All Vicilins from V. aconitifolia and other plants were divided into six sub-groups by phylogenetic analysis, and VacV shared a high degree of similarity with vicilins of Vigna radiata, Pisum sativum, Lupinus albus, Cicer arietinum and Glycine max. Additionally, VacV (20 μg) has significant growth inhibition against different pathogenic bacteria along strong antifungal activity (50 μg). Likewise, VacV (3.0 mg) produced significant growth reduction in Rice Weevil Sitophilus oryzae larvae after 9 days compared with control. Furthermore, by using MMT assay, the cytotoxicity effect of VacV on the growth of HepG2 liver cancerous cells was tested. VacV showed cytotoxicity against the HepG-2 line and the acquired value was 180 µg after 48 h. Finally, we performed molecular docking against caspase-3 protein (PDB ID: 3DEI) for VacV bioactive receptor interface residues. Hence, our results reveal that VacV, has nutraceutical potential and moth beans can be used as a rich resource of functional foods.

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Valorization of By-products Derived from Milled Moth Bean: Evaluation of Chemical Composition, Nutritional Profile and Functional Characteristics

Cited by 18 publications

References 23 publications

Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities

Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities

State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts

In Silico Analysis and Functional Characterization of Antimicrobial and Insecticidal Vicilin from Moth Bean (Vigna aconitifolia (Jacq.) Marechal) Seeds

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