dc.description.abstract |
In present investigation, extraction, characterization and bio-evaluation of protein isolates
from different indigenous legumes i.e. chickpea, lentil, broad and kidney beans were carried
out to develop complementary foods. In tested legumes, after inactivation of anti-nutritional
factors, protein isolates were prepared through isoelectric precipitation method. The highest
protein yield as 80.47±5.71% was estimated in lentil protein isolates (LPI) followed by
73.14±3.44% in chickpea protein isolates (CPI) and 67.58±3.70% in broad bean protein
isolates (BPI) while the lowest yield 52.83±3.36% was in kidney bean protein isolates (KPI).
Moreover, protein isolates were assessed for their functional properties like bulk density, oil
& water absorption, emulsifying & foaming properties etc. Maximum bulk density was
revealed in LPI followed by CPI, KPI and BPI. Likewise, higher water absorption capacity
was recorded in CPI tracked by LPI and BPI whilst the lowest in KPI. Maximum foaming
capacity (FC) was revealed in BPI followed by KPI and LPI, respectively and the minimum
in CPI. Electrophorogram through SDS-PAGE showed that legume protein isolates had
protein bands in the range of 4 to 70kDa. Amino acid quantification was also performed
with reference to requisite profile for the pre-schoolers. Among the essential amino acids,
higher lysine content (4.54±0.21g/100g) was found in KPI followed by CPI
(3.70±0.09g/100g) and LPI (3.66±0.20g/100g) whilst BPI showed minimum values
(3.51±0.21g/100g). Simultaneously, amino acid scores were also determined with values of
39.6, 40.0, 40.0 and 56.0 in CPI, LPI, BPI and KPI, respectively. Bio-evaluation of
respective isolates was performed through growth study parameters. Among the resultant
protein isolates, the highest values were observed in LPI followed by CPI and BPI while the
lowest for KPI regarding protein efficiency ratio (PER), net protein (NPR) and relative net
protein ratio (RNPR), respectively for the year 2009-10. Similarly, nitrogen balance study
parameters showed the highest values for true digestibility (TD), biological value (BV) &
net protein utilization (NPU) in LPI tracked by CPI and BPI whereas the lowest values for
these traits were recorded in KPI. However, BV value was high in KPI as compared to BPI.
Similar trend for growth and nitrogen balance studies was observed in the next year 2010-
11. On the basis of overall yield, functional properties and bio-evaluation, two best protein
isolates namely LPI and CPI were selected along with control for complementary foods
preparation. The prepared formulations based on LPI (C1) and CPI (C2) congregated the
FAO criteria for supplementary infant foods. The developed weaning foods were analyzed
for chemical composition, energy value, bulk density, reconstitution index, viscosity and
amino acid profile. Additionally, gross calorific values were observed as 401.70±20.42,
401.15±20.50 and 410.16±20.90kcal/100g for C1, C2 and control complementary foods,
respectively. The essential amino acids were found to be sufficient in lentil and chickpea
protein supplemented weaning foods. In addition to amino acid quantification for infant
formulations, amino acid scores were also estimated. In complementary foods, maximum
calorific value was contributed by fat followed by protein. Formulations in current study are
capable of delivering 120.22±6.80, 122.49±6.36 and 123.27±6.09kcal per single meal for C1,
C2 and control, respectively. Hedonic response regarding various sensory attributes also
showed acceptance towards developed complementary foods. The acceptability appraisal of
prepared infant formulations was conducted through short term infant feeding trial with the
help of nursing mothers. The acceptability remained as 61.40 to 65.00% at the initiation of
study and reached to 80.80 to 83.20% at the end of trial. Correlation studies also showed
strong association among various variables and refelect their positive and negative
contributions. The upshots of this project indicated that indigenous legumes have potential
to yield protein isolates with appreciable functional and nutritional quality for application in
array of foods with special reference to complementary foods. |
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