Nutritional quality of protein concentrates from Moringa Oleifera leaves and in vitro digestibility

• Autor(a) principal: Benhammouche, Tassadit
• Data de Publicação: 2020
• Outros Autores: Melo, Armindo, Martins, Zita, Faria, Miguel A., Pinho, Susana C.M., Ferreira, Isabel M.L.P.V.O., Zaidi, Farid
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.18/7671
• topic: Amino Acids, Essential; Moringa oleifera; Plant Leaves; Plant Proteins; Digestion; Nutritive Value; Composição dos Alimentos

The nutritional value and digestibility of leaf proteins is still a major issue. Therefore, the goal of this work was to optimize the production of a protein concentrate (PC) from Moringa Oleifera defatted leaves (MODL) by enzymatic extraction using Viscozyme L and evaluate its nutritional quality and digestibility. Protein extraction conditions were screened using a factorial design. Enzyme/Substrate ratio and pH had no significant effect, whereas, the significant variables, temperature (°C), enzyme concentration and incubation time (h) were optimized by central composite design (CCD). PC contained 55.7% of proteins with a balanced amino acid profile when compared with MODL and higher content of essential amino acids (EAAs) (488.6-402.9 mg/g of protein respectively). Improvement on protein digestibility was observed for MODL compared to PC (64.75-99.86% respectively) and higher protein digestibility corrected amino acid score (PDCAAS) (62.10-91.41% respectively). PC meets FAO protein quality expectations.