Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources
Background: The dominance of soybeans as the primary plant protein source has hindered the exploration of potential sources, limiting dietary diversity and innovation. Objective/Methods: This study evaluated six plant protein sources—mung bean (MB), bambara bean (BN), jack bean (JB), sesame seed (SS...
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MDPI AG
2025-05-01
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| Online Access: | https://www.mdpi.com/2304-8158/14/10/1769 |
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| author | Paul Ndubuisi Anyiam Suphat Phongthai Samart Sai-Ut Passakorn Kingwascharapong Young Hoon Jung Wanli Zhang Saroat Rawdkuen |
| author_facet | Paul Ndubuisi Anyiam Suphat Phongthai Samart Sai-Ut Passakorn Kingwascharapong Young Hoon Jung Wanli Zhang Saroat Rawdkuen |
| author_sort | Paul Ndubuisi Anyiam |
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| description | Background: The dominance of soybeans as the primary plant protein source has hindered the exploration of potential sources, limiting dietary diversity and innovation. Objective/Methods: This study evaluated six plant protein sources—mung bean (MB), bambara bean (BN), jack bean (JB), sesame seed (SS), moringa seed (MS), and rice bran (RB)—compared to soybean (SB) for their chemical composition and biological qualities using standard methods. Results: Protein composition (14.98–30.29 g/100 g), fiber (2.90–8.18 g/100 g), and fat (5.19–33.30 g/100 g) varied across plants. Bulk density (0.49–0.74 g/mL), swelling capacity (0.25–0.55%), and yellowness (13.07–38.76) were comparable to SB. Electropherograms showed major protein bands at 20, 48, 75, and 100 kDa across plant proteins under non-reducing conditions. Phytate levels were highest in RB, while MS showed lower tannic acid composition (6.64 mg/100 g) compared to SB. Protein solubility (24.64–45.65%) increased with pH, while in vitro protein digestibility (74.86–87.64%) varied and was slightly below SB (91.07%); however, a similar pattern of protein digestion was observed under no reducing condition. MS and BN contained 31.17% and 42.47% of total essential amino acids with PDCAAS values of 41.42% and 58.46%, respectively. Conclusions: Overall, MS and BN exhibited superior potential as sustainable protein sources, showing properties comparable to soybean. |
| format | Article |
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| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-4b17b3731c844f8ba40930c8a7c6c7ec2025-08-20T03:47:58ZengMDPI AGFoods2304-81582025-05-011410176910.3390/foods14101769Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein SourcesPaul Ndubuisi Anyiam0Suphat Phongthai1Samart Sai-Ut2Passakorn Kingwascharapong3Young Hoon Jung4Wanli Zhang5Saroat Rawdkuen6Innovative Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, ThailandDivision of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, ThailandFaculty of Science, Burapha University, Chonburi 20131, ThailandDepartment of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, ThailandSchool of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of KoreaCollege of Food Science and Technology, Hainan University, Haikou 570228, ChinaInnovative Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, ThailandBackground: The dominance of soybeans as the primary plant protein source has hindered the exploration of potential sources, limiting dietary diversity and innovation. Objective/Methods: This study evaluated six plant protein sources—mung bean (MB), bambara bean (BN), jack bean (JB), sesame seed (SS), moringa seed (MS), and rice bran (RB)—compared to soybean (SB) for their chemical composition and biological qualities using standard methods. Results: Protein composition (14.98–30.29 g/100 g), fiber (2.90–8.18 g/100 g), and fat (5.19–33.30 g/100 g) varied across plants. Bulk density (0.49–0.74 g/mL), swelling capacity (0.25–0.55%), and yellowness (13.07–38.76) were comparable to SB. Electropherograms showed major protein bands at 20, 48, 75, and 100 kDa across plant proteins under non-reducing conditions. Phytate levels were highest in RB, while MS showed lower tannic acid composition (6.64 mg/100 g) compared to SB. Protein solubility (24.64–45.65%) increased with pH, while in vitro protein digestibility (74.86–87.64%) varied and was slightly below SB (91.07%); however, a similar pattern of protein digestion was observed under no reducing condition. MS and BN contained 31.17% and 42.47% of total essential amino acids with PDCAAS values of 41.42% and 58.46%, respectively. Conclusions: Overall, MS and BN exhibited superior potential as sustainable protein sources, showing properties comparable to soybean.https://www.mdpi.com/2304-8158/14/10/1769amino acidbiological qualitiescompositionsdigestibilityplant-based protein |
| spellingShingle | Paul Ndubuisi Anyiam Suphat Phongthai Samart Sai-Ut Passakorn Kingwascharapong Young Hoon Jung Wanli Zhang Saroat Rawdkuen Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources Foods amino acid biological qualities compositions digestibility plant-based protein |
| title | Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources |
| title_full | Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources |
| title_fullStr | Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources |
| title_full_unstemmed | Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources |
| title_short | Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources |
| title_sort | nutritional components and digestibility profiles of some potential plant based protein sources |
| topic | amino acid biological qualities compositions digestibility plant-based protein |
| url | https://www.mdpi.com/2304-8158/14/10/1769 |
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