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Nutritional quality of acid‐precipitated protein concentrate from the Nigerian ‚red skin’︁ groundnut ( Arachis hypogaea L.)
Author(s) -
Ihekoronye Alfred I.
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740380109
Subject(s) - arachis hypogaea , chemistry , methionine , food science , cystine , hydrogen peroxide , isoelectric point , tryptophan , proline , dry matter , amino acid , biochemistry , zoology , biology , botany , enzyme , cysteine
Groundnut protein concentrate (GPC) prepared by isoelectric centrifuging at pH 4 was subjected to treatment with 0–12M hydrogen peroxide in the same manner as is used to destroy aflatoxins. The protein solubility, in‐vitro digestibility, amino acid composition and enzymic protein efficiency ratio (E‐PER) were compared with those of untreated concentrate. The nitrogen solubilities were markedly lower at acidic pH but comparable to values obtained from untreated samples at alkaline pH; the digestibilities ranged from 71.4 to 92.1% in treated samples and from 73.7 to 98.0% in untreated samples. There was a marked reduction in the content of threonine, proline, cystine, methionine and tryptophan, which was reflected in the lower E‐PER value for the treated samples. Despite these changes, peroxide‐treated GPC is a potentially useful supplement to many cereal‐based Nigerian weaning foods and breakfast preparations.