Upgrading Black Gram By-Product to a New Texturized Vegetable Source by Extrusion: Evaluation of Functionality, Antinutrients and In Vitro Digestibility
2021
Kamani, Mohammad Hassan | Luithui, Yoya | Meera, M. S.
In this study, the feasibility of extruding black gram protein-rich by-product was evaluated. The functionality, digestibility and antinutrient content of the extruded by-product was studied in comparison with the commercial texturized vegetable protein (TVP). The extrusion significantly improved the water absorption capacity (from 2.85 to 3.61 g/g) and starch digestibility (from 72.88 to 78.83%). The extrusion also reduced the content of phenolics (from 3.21 to 1.94 mg/g), flavonoids (from 0.52 to 0.29 mg/g), proanthocyanidins (from 12.93 to 9.7 mg/g) and saponins (from 31.35 to 22.02 mg/g). The microstructure examination confirmed the structural transformation of starch granules and their embedded protein matrix as a result of extrusion. Findings of the study indicated that the extruded by-product exhibited favorable functional characteristics, which were comparable to TVP, a widely used meat substitute. Furthermore, the product development study revealed the suitability of this extruded by-product as a meat substitute in patty formulation. The above finding suggests the utility of the black gram by-product as a potential alternative to commercial TVP.
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