Work

Protein Quality Assessment of the Deoiled Guamuchil (Pithecellobium dulce [Roxb.]) Seed Flour

Year: 2025

Type: article

Abstract: ABSTRACT In this research, the amino acid composition, as well as the calculated protein efficiency ratio (C‐PERa), calculated biological value (C‐BVa), essential amino acid index (EsAAIn), nutritional index (NuIn), in vitro digestibility protein (InViDP), and digestibility corrected amino acid score (PDiCAASc) of a deoiled guamuchil seed flour (DoGSF) were determined as indicators of its protein quality. A total of 20 amino acids (AAs) were identified, where arginine, glutamic acid, proline, aspartic acid, and leucine were the dominants. The first, second, and third limiting AAs were methionine, cysteine, and tryptophan, respectively. Seven of the 11 essential amino acids (EsAAs) had a content higher than the FAO/WHO standard. Hydrophilic (HiAAs), positively charged (PoCAAs), and branched‐chain (BrCAAs) AAs showed a good proportion in the DoGSF, with values of 59.15%, 27.43%, and 14.91%, respectively. The values of C‐PERa, C‐BVa, EsAAIn, NuIn, InViDP, and PDiCAASc were 0.56%–1.71%, 13.84%–29.78%, 46.98%, 15.59%, 72.3%, and 45.19%, respectively. These results demonstrated that DoGSF could be used as a complementary protein source or as a functional ingredient for the development of new foods.

Source: Future Postharvest and Food

DOI: 10.1002/fpf2.70001

Authors: Nitzia Thalía Flores‐Jiménez, José Armando Ulloa, Judith Esmeralda Urías‐Silvas

Institution: Universidad Autónoma de Nayarit

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,000