Abstract
Dried seeds of Kersting's groundnut were processed into whole flour, defatted flour, protein concentrate, protein isolate, and protein hydrolysates. The samples were evaluated for proximate composition, in-vitro protein digestibility (IVPD), amino acid profiles, antioxidant and antidiabetic properties using standard protocols. The protein ranged between 27.00% (whole flour) and 90.48% (protein isolate).The IVPD of the whole flour had the lowest value of 52.71% and the hydrolysates (from 3 proteolytic enzymes) had the highest values of 98.21% (pepsin), 98.95% (pancreatin) and 98.06% (trypsin) respectively. The trypsin-hydrolysed protein showed the highest DPPH radical-scavenging ability (92.41%), metal chelating abilities (41.64%) and total antioxidant activity (0.25 mmAAE/g). The samples exhibited average in-vitro ability to inhibit the activities of α-amylase (14.83 to 20.53%) and α-glucosidase (16.66 to 25.11%) enzymes. Kersting's groundnut protein products can find useful applications in protein fortification and enrichment of food as well as the management of oxidation-related ailments or food deterioration.
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