Extraction of Protein, Current Scenario and Commercial Uses

Nicole Sharon Affrifah

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

Chickpeas and cowpeas are nutritionally important food crops due to their protein content, both in terms of quantity and quality. There is a current and growing global trend of replacing food proteins from animal sources with plant-based proteins in order to gain the associated health benefits. Chickpeas and cowpeas contain approximately 28g/100g and 25g/100g protein respectively and are gluten-free with a rich amino acid profile including the essential amino acids, lysine and histidine though limiting in sulphur-containing amino acids. The presence of anti-nutritional compounds, notably trypsin inhibitors and lectins, tends to reduce the protein digestibility of whole legume flours. Thus, extraction of the protein fraction through techniques such as wet and dry fractionation, can be an efficient means of minimizing the negative impact of these components. The physicochemical and functional properties of protein isolates significantly underpin their importance and value as food ingredients. Additionally, specific functional properties exhibited by food proteins are determined by both inherent factors (amino acid composition, protein structure and conformation) and external factors (processing parameters including temperature, pH, and molecular interactions). Protein fractions from chickpeas and cowpeas have found potential applications in food formulations functioning as sausage meat extenders, forming curd-like products comparable to imitation tofu and cheese, enrichment of gluten-free products, and as antifungal agents in baked products. Chickpea and cowpeas are undoubtedly suitable sources of plant-based proteins and provide a viable opportunity to achieve food security through the development of gluten-free products and as complements to cereal-based products.

Original languageEnglish
Title of host publicationChickpea and Cowpea
Subtitle of host publicationNutritional Profile, Processing, Health Prospects and Commercial Uses
PublisherCRC Press
Pages173-194
Number of pages22
ISBN (Electronic)9781003829126
ISBN (Print)9781032455754
DOIs
Publication statusPublished - 1 Jan 2023

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