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Journal of Integrative Food Sciences & Nutrition

Aabstract


Research Article

Nutritive Potential and Functional Attributes of Lima Bean (Phaseolus Lunatus) and Pigeon Pea (Cajan Cajanus) Protein Isolates

Ishaya, F. A and Aletor, O

Correspondence Address :

Aletor, O
Department of chemistry the Federal University of Technology
Akure, Ondo State
Nigeria
Email: toyinaletor@yahoo.com

Received on: February 22, 2019, Accepted on: March 08, 2019, Published on: March 15, 2019

Citation: Ishaya, F , Aletor, O (2019). Nutritive Potential and Functional Attributes of Lima Bean (Phaseolus Lunatus) and Pigeon Pea (Cajan Cajanus) Protein Isolates

Copyright: 2019 Ishaya, F. And Aletor, O . This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

  • Abstract

Abstract
Protein isolates from lima bean and pigeon pea were prepared by alkaline extraction followed by acid precipitation at the isoelectric pH. The chemical composition, protein efficiency ratio, invitro multienzyme protein digestibility, biological value and the functional properties of these protein isolates were investigated. Protein isolate from lima bean had protein content of 93.50%, while pigeon pea protein isolate had protein content of 92.54%. High invitro digestibility values of 94.26% were recorded for the isolates. Low levels of phytate and tannin were recorded in both isolates. The result of the amino acid composition revealed that the protein isolated from the two legumes had nutritionally useful quantities of essential amino acids. Most of the essential amino acid satisfied the recommended range for both infants and pre-school children. The predicted protein efficiency ratio (P-Per) and predicted biological value (P-BV) indicated that the proteins isolated had well-balanced amino acids hence are of good quality. However, lima bean protein showed a better quality than pigeon pea with respect to predicted P-BV, while P-Per was higher in lima bean. Proteins isolated from both legumes exhibited minimum solubility at pH5. The result of the functional properties showed that both protein isolates may be useful as protein supplement in diet, thus, help in alleviating the problems of protein malnutrition in the developing countries.

Keywords: Protein isolates, Chemical composition, Functional attributes, Lima bean, Pigeon pea