Protein analysis and digestibility of few pulses consumed in Indore region

Abstract

Objective: Pulses are known as a good source of protein in daily diet. These are cheap and easily available protein options ranging from Rs. 71-156 per kg. The three pulses or dal viz., split Mung (Vigna radiata, 2n=14), Tuvar (Cajanus indicus, 2n=22), and split Urad (Vigna mungo, 2n=22) were tested for comparative protein analysis and their digestibility in this work. Methods: Aqueous extracts of all three pulse samples were prepared by homogenization. The Folin-Lowry method was employed for protein quantification in all the samples. SDS-PAGE was carried out for pulse protein profiling. The in-vitro digestibility of pulses was evaluated by the Biuret method and agar well diffusion assay. Results: The results confirmed that the protein content (18.46mg/100ml) and digestibility of split Mung were the highest as compared to the other two pulses. SDS-PAGE analysis confirmed that split Mung dal showed maximum and 5 different types of protein bands ranging from 20 to 63 kDa revealing its richness in protein quality. The recommended daily intake of protein is 15 gm from 100 gm of pulses and our results showed the highest protein content in split Mung (14%). The differences in in-vitro protein digestibility of the three pulses after being incubated with trypsin were observed in the Biuret assay. The split Mung sample exhibited the maximum level of light purple color development, which was confirmed through comparison with the control. The protein in split Mung was easily broken down by trypsin, as indicated by the appearance of a well defined zone on the agar plate. Conclusion: Mung dal is a suitable protein source for the general population, individuals with health conditions, and those who prioritize their health. This is because it contains a significant amount of protein that is of excellent quality and easy to digest.