Enhanced Protein Digestibility and Amino Acid Profile of a Novel Legume (<em>Inga paterno</em>) Seed Flours: Evaluation of Proximal Composition Changes by Sprouting
2025
Lizbeth Rosas-Ordoñez | Milena M. Ramírez-Rodrigues | Melissa A. Ramírez-Rodrigues | Taisa S. S. Pereira
The nutritional value of <i>Inga paterno</i> seeds remains largely unexplored. Given the global protein deficiency, underutilized legumes like <i>I. paterno</i> could serve as alternative protein sources. This study evaluated the effect of sprouting on the composition, protein digestibility (PD) as soluble protein (SP), amino acid profile, free amino acids by UHPLC, and nutritional indicators of <i>I. paterno</i> seed flour. Seeds were sprouted for 0, 2, 4, 6, 8, or 10 days, then dried, milled, and analyzed. The seeds reached 100% sprouting after six days. Sprouting led to a 54.36% decrease in protein content but a 109% increase in the lipid fraction by day six. PD doubled after 8–10 days of sprouting. Additionally, total amino acid content significantly increased and the chemical score of majority essential amino acids tripled. After in vitro digestion, sprouted flour released higher amounts of free amino acids, particularly aspartic acid (from 9.10 ± 0.18 to 19.65 ± 0.97 mg/L), histidine (from 33.48 ± 0.61 to 46.29 ± 2.34 mg/L), alanine (from 16.32 ± 0.40 to 23.74 ± 0.07 mg/L), and lysine (from no detected to 7.12 ± 0.36 m/L). These findings suggest that sprouted <i>I. paterno</i> seeds could be a valuable, digestible protein source with enhanced nutritional quality, making them a promising ingredient for the food industry.
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