In-Vitro protein digestibility, amino acid profile, functio | 16370
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African Journal of Food Science and Technology

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In-Vitro protein digestibility, amino acid profile, functional properties and utilization of white melon (Cucumeropsis mannii) protein isolates


Eunice Moriyike Ogunbusola, Tayo Nathaniel Fagbemi and Oluwatooyin Faramade Osundahunsi

Protein isolates was extracted from white melon (Cucumeropsis mannii) using alkali solubilisation and acid precipitation method. The amino acid composition, in-vitro protein digestibility and functional properties of the protein isolates were determined. The protein isolates were used to produce yogurt and ice cream, and the products analyzed for their physicochemical and sensory properties. Amino acid composition of the protein isolates revealed leucine as the most abundant essential amino acid, while limiting amino acids were methionine and cystine. In-vitro protein digestibility of the seed flours ranged from 84.0 to 96.7%. Minimum solubility was observed at pH 4 and solubility increased with pH. The pH, titratable acidity and total solid of yogurt samples produced ranged from 4.23- 4.56, 0.68- 0.72% and 9.01- 9.87% respectively. Yogurt produced by substitution with 25% Cucumeropsis mannii protein isolates showed no significant difference in taste, colour and aroma from the control. The pH, specific gravity and over-run of the ice cream mixes ranged from 6.02- 6.20, 43.35- 45.80 and 0.83- 0.99 respectively. Ice cream produced by substituting with 50% Cucumeropsis mannii protein isolates showed no significant difference in all sensory qualities examined. White melon protein isolates may find use as functional ingredient in new food products formulation.

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