Nutritional and Functional Properties of Some Promising Legumes Protein Isolates

TLDR

Proteins are essential components of the diet, performing multifarious roles in the human body. The study aimed to extract and characterize protein isolates from selected legumes to evaluate their functional properties. Four legumes—cowpea, pigeon pea, peas, and mungbean—were assessed for protein content, functional properties, and their potential to enhance food nutritional quality. Cowpea had the highest protein content (27.9%), pea isolates showed the greatest solubility (82%), mungbean and pigeon pea exhibited the highest water (163%) and oil (169%) absorption capacities, and all isolates displayed notable emulsifying, foaming, and gelling abilities. The study evaluated four legumes: cowpea, pigeon pea, peas, and mungbean.

Abstract

Proteins are essential component of diet performing multifarious role in human body. Present project was an attempt to extract and characterize legumes protein isolates for their functional properties. Four different legumes i.e. cowpea, pigeon pea, peas and mungbean were evaluated for protein content, functional properties and their ability to improve nutritional quality of foods. Cowpea exhibited maximum protein content 27.88±1.95% followed by mungbean, peas and pigeon pea. As for as functional properties are concerned, cowpea protein isolates showed highest bulk density 0.71±0.05 g/cm however, maximum 3 protein solubility 82±4.97 was observed in pea protein isolates. Maximum water and oil absorption capacity 163±10.05, 168±11.72% was observed in mungbean and pigeon pea protein isolates, respectively. Likewise different legumes protein isolates showed significant results for emulsifying, foaming and gelling properties.