Effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from Lablab purpureus (L.) Sweet (hyacinth bean)

Abstract

The study conducted was focused on investigating the effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from hyacinth bean. This was for obtaining value-added legume-derived protein ingredients for potential food applications. Protein isolates prepared by isoelectric precipitation from legume grains subjected to steaming and dehydration prior to soaking, respectively, displayed traits of high-quality proteins. The major protein polypeptides present among samples were vicilin (7S) and legumin (11S). Steaming was identified useful for producing protein ingredients for nutritional intervention with potential health benefits. Samples recorded improved Fischer's ratio (1.57–1.78), BCAA to tyrosine ratio (3.51–4.28), predicted biological values (44.84–54.70), foaming, and emulsion properties. Dehydration extensively preserved the nutritional qualities and functionality of steamed samples. Findings have the potential to diversify the use of hyacinth bean and help improve the competitiveness of the legume grain sector. Practical applications This study presents how processing strategies (soaking, steaming, and dehydration) may be employed for obtaining legume-derived protein ingredients with improved nutritional quality and functional properties for potential food applications. The underutilization of many indigenous crops is mainly attributed to both limited research and marketing. Thus, research findings could potentially improve the value of hyacinth bean by diversifying its use and help improve the competitiveness of the legume grain sector. This could be achieved through demand for possible food applications that require protein enrichment. Furthermore, results may assist in broadening dehydration technology preferences in existing markets for obtaining legume grain-based ingredients or products with maximum quality.