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), 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.