Development of Texturized Vegetable Protein from Lima Bean (Phaseolus lunatus) and African Oil Bean Seed [Pentaclethrama crophylla (Benth)]: Optimization Approach-Reference-Cited by-同舟云学术

Development of Texturized Vegetable Protein from Lima Bean (Phaseolus lunatus) and African Oil Bean Seed [Pentaclethrama crophylla (Benth)]: Optimization Approach

Published:2017-06-01 Issue:1 Volume:21 Page:61-68
ISSN:2344-150X
Container-title:Acta Universitatis Cibiniensis. Series E: Food Technology
language:en
Short-container-title:

Author:

Arueya Gibson. L.¹,Owosen Bamidele. S.¹,Olatoye Kazeem. K.²

Affiliation:

1. Department of Food Technology, Faculty of Technology , University of Ibadan , Nigeria

2. Department of Food Science and Technology, College of Agriculture , Kwara State University , Malete, P.M.B 1530, Ilorin , Kwara State, Nigeria

Abstract

Abstract As part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP) from under-utilized sources (Lima bean and African oil bean seed) are analysed. Optimum parameters for processing were established as being: barrel temperature (92.45°C), screw speed (101.48 rpm), feed moisture (59.63%) and African oil bean seed protein concentrates (AOBSPC) of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3%) with a near absence of anti-nutritional factors (0.0022–1.0008) g/kg. Sensory evaluation showed that TVP5 (100% LBPC) compared favourably with the control sample (cooked meat) in overall acceptability. An Acceptable and nutritious meat analogue had been developed.

Publisher

Walter de Gruyter GmbH

Subject

Industrial and Manufacturing Engineering,Food Science

Reference29 articles.

1. 1. Anjum S.A, Wang L.C, Farooq M, Hussain M, Xue LL, Zou C.M. (2011). Brassinolide application improves the drought tolerance in maize through modulation of enzymatic antioxidants and leaf gas exchange. J. Agron. Crop Sci., doi:10.1111/j.1439037X.2010.00459.x

2. 2. Anuonye J. C., Jigam A. A and Ndaeko G. M (2012) Effects of Extrusion-Cooking on the Nutrient and Anti-Nutrient Composition of Pigeon Pea and Unripe Plantain Blends Journal of Applied Pharmaceutical Science 02 (05); 2012: 158-162

3. 3. Asare, E.K., Seta-De deb, S., Sakyi-Dawson, E. & E.O. Afoakwa (2004). Application of response surface methodology for studying the product characteristics of extruded rice-cowpea-groundnut blends. International Journal of Food Sciences and Nutrition, 55(5) 431-439

4. 4. Bargale P (1997) Mechanical Oil Expression from Selected Oil-seeds under Uniaxial Compression Saskatoon: Department of Agricultural and Bioresource Engineering, University of Saskatchewan, p. 337

5. 5. Benitez, L. V. (1989). Amino Acid and fatty acid profiles in aquaculture nutrition studies, p. 23-35.in S.S. De Silva (ed.) Fish Nutrition Research in Asia. Proceedings of the Third Asian Fish Nutrition Network, Meeting Asianfish. Society Special Publication.4:166 p.

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review;Foods;2022-09-16

2. Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges;Foods;2022-03-25

3. Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking;Foods;2021-10-09

4. Postharvest processing, packaging and storage of African oil bean seed;Poljoprivredna tehnika;2021

5. Extrusion processing of raw food materials and by-products: A review;Critical Reviews in Food Science and Nutrition;2018-07-12