Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources DOI Creative Commons
Paul Ndubuisi Anyiam, Suphat Phongthai,

Samart Sai‐Ut

и другие.

Foods, Год журнала: 2025, Номер 14(10), С. 1769 - 1769

Опубликована: Май 16, 2025

The dominance of soybeans as the primary plant protein source has hindered exploration potential sources, limiting dietary diversity and innovation. This study evaluated six sources-mung bean (MB), bambara (BN), jack (JB), sesame seed (SS), moringa (MS), rice bran (RB)-compared to soybean (SB) for their chemical composition biological qualities using standard methods. Protein (14.98-30.29 g/100 g), fiber (2.90-8.18 fat (5.19-33.30 g) varied across plants. Bulk density (0.49-0.74 g/mL), swelling capacity (0.25-0.55%), yellowness (13.07-38.76) were comparable SB. Electropherograms showed major bands at 20, 48, 75, 100 kDa proteins under non-reducing conditions. Phytate levels highest in RB, while MS lower tannic acid (6.64 mg/100 compared solubility (24.64-45.65%) increased with pH, vitro digestibility (74.86-87.64%) was slightly below SB (91.07%); however, a similar pattern digestion observed no reducing condition. BN contained 31.17% 42.47% total essential amino acids PDCAAS values 41.42% 58.46%, respectively. Overall, exhibited superior sustainable showing properties soybean.

Язык: Английский

Sources, advances, and future prospects of screening food contaminants in plant-based foods by vibrational spectroscopy combined with machine learning DOI
Tong Yu, Siyu Yao,

Z Zhang

и другие.

Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 105017 - 105017

Опубликована: Апрель 1, 2025

Язык: Английский

Процитировано

0
A novel green plant protein from Lycium barbarum L. residue: Structure, physicochemical and functional properties DOI

Haixuan Sun,

Beiqi Wu,

Weiben Ge

и другие.

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106751 - 106751

Опубликована: Май 1, 2025

Язык: Английский

Процитировано

0
Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources DOI Creative Commons
Paul Ndubuisi Anyiam, Suphat Phongthai,

Samart Sai‐Ut

и другие.

Foods, Год журнала: 2025, Номер 14(10), С. 1769 - 1769

Опубликована: Май 16, 2025

The dominance of soybeans as the primary plant protein source has hindered exploration potential sources, limiting dietary diversity and innovation. This study evaluated six sources-mung bean (MB), bambara (BN), jack (JB), sesame seed (SS), moringa (MS), rice bran (RB)-compared to soybean (SB) for their chemical composition biological qualities using standard methods. Protein (14.98-30.29 g/100 g), fiber (2.90-8.18 fat (5.19-33.30 g) varied across plants. Bulk density (0.49-0.74 g/mL), swelling capacity (0.25-0.55%), yellowness (13.07-38.76) were comparable SB. Electropherograms showed major bands at 20, 48, 75, 100 kDa proteins under non-reducing conditions. Phytate levels highest in RB, while MS lower tannic acid (6.64 mg/100 compared solubility (24.64-45.65%) increased with pH, vitro digestibility (74.86-87.64%) was slightly below SB (91.07%); however, a similar pattern digestion observed no reducing condition. BN contained 31.17% 42.47% total essential amino acids PDCAAS values 41.42% 58.46%, respectively. Overall, exhibited superior sustainable showing properties soybean.

Язык: Английский

Процитировано

0