Informations et ressources scientifiques
sur le développement des zones arides et semi-arides

Accueil du site → Master → Afrique du Sud → 2021 → Nutritional and functional properties of Bambara groundnut and Moringa oleifera leaf protein complex in a ready-to-use therapeutic food (RUTF)

Cape Peninsula University of Technology (2021)

Nutritional and functional properties of Bambara groundnut and Moringa oleifera leaf protein complex in a ready-to-use therapeutic food (RUTF)

Adewumi, Olawumi Oluwakemi

Titre : Nutritional and functional properties of Bambara groundnut and Moringa oleifera leaf protein complex in a ready-to-use therapeutic food (RUTF)

Auteur : Adewumi, Olawumi Oluwakemi

Université de soutenance : Cape Peninsula University of Technology

Grade : Master of Food Science and Technology 2021

Résumé partiel
This research aimed to produce Bambara groundnut-Moringa oleifera leaf protein complex (BAMOLP), evaluate its physical, nutritional, and functional properties to establish suitability as a functional ingredient in the production of ready-to-use therapeutic food. Protein isolates were extracted from Bambara groundnut flour (BGNF) and Moringa oleifera leaf powder (MOLP). The alkaline/isoelectric extraction method was used for the extraction of protein from BGNF, while heat treatment was used for protein extraction from MOLP. Phase behaviour of Bambara groundnut protein isolate (BGNPI) and Moringa oleifera protein isolate (MOLPI) was investigated to study their interaction and stability in a water system. BGNPI and MOLPI were varied at two levels each based on a 22 factorial experimental design augmented with centre points comprising of BGNPI (1, 5, 9% w/v) and MOLPI (5 to 4.5% w/v) as independent variables in 100% distilled water. Compositions obtained from 22 factorial experimental design were analysed for stability, particle size, and syneresis by using Turbiscan MA 2000, a zetasizer Malvern Instruments (NanoZS) and visual observation respectively. Eleven (11) compositions were established, and the effects were determined on the equilibrium backscattering (BS) flux as the stability indicator for the protein mixture. The BS profiles obtained from the Turbiscan stability analysis by using Turbiscan MA 2000 revealed Sedimentation, creaming, and flocculation were the destabilisation mechanism of the protein mixture. Experimental data obtained from stability index, syneresis (%), and particle size were used to determine the most stable composition of the protein mixtures. A protein mixture with 9% BGNPI and 2% MOLPI was established as the optimal mix for the production of BAMOLP. An investigation of physical, functional, and nutritional characteristics of Bambara groundnut protein isolates (BGNPI), Moringa oleifera leaf protein isolates (MOLPI), and their protein complex (BAMOLP) was carried out.

Présentation

Version intégrale (3,5 Mb)

Page publiée le 18 mai 2022