Nutritional quality of protein concentrates from Moringa Oleifera leaves and in vitro digestibility

Abstract

The nutritional value and digestibility of leaf proteins is still a major issue. Therefore, the goal of this work was to optimize the production of a protein concentrate (PC) from Moringa Oleifera defatted leaves (MODL) by enzymatic extraction using Viscozyme L and evaluate its nutritional quality and digestibility. Protein extraction conditions were screened using a factorial design. Enzyme/Substrate ratio and pH had no significant effect, whereas, the significant variables, temperature (°C), enzyme concentration and incubation time (h) were optimized by central composite design (CCD). PC contained 55.7% of proteins with a balanced amino acid profile when compared with MODL and higher content of essential amino acids (EAAs) (488.6–402.9 mg/g of protein respectively). Improvement on protein digestibility was observed for MODL compared to PC (64.75–99.86% respectively) and higher protein digestibility corrected amino acid score (PDCAAS) (62.10–91.41% respectively). PC meets FAO protein quality expectations.