Abstract
African locust bean (AfLB) protein isolates could be an interesting alternative to the use of soy as an ingredient for the development of new protein-rich products. From AfLB seed flour, the protein extractability yields by aqueous extraction were determined as a function of pH and ionic strength. Then thermally induced gelation of various protein suspensions relating to protein concentration was studied. The most critical factors affecting extractability were the pH and the presence of fat. As a function of the extraction process, the extraction yield of protein from AfLB flour ranged from 30 to 65%. Two major fractions of proteins detected in AfLB seeds were albumins and globulins, comprising four families: legume-like protein, vicilin-like proteins, convicilin, and albumins. The globulin isolate had the lowest solubility at pH 3.5-4 and the highest at pH 8-10. The solubility of albumin isolate was lightly affected by pH and ionic strength. At pH 7, the minimum protein concentration for thermal gel formation ranged from 55 to 120 g/L as function purified state of proteins. The less purified extract with a simpler process made it possible to obtain a gel needing a lower protein concentration. This last way seems promising to the development of new foods based on African locust bean flour.
Highlights
In many rural areas in developing countries, protein malnutrition is a prime public health issue
We found a band at 69 KDa, which we named Convicilin in the reference to the major pea globulin
Thanks to its high protein and fat content, African locust bean is a raw material, which should find uses other than transformation into a condiment
Summary
In many rural areas in developing countries, protein malnutrition is a prime public health issue. The African locust bean (AfLB) belongs to the family Leguminosae, may be a promising alternative source of plant protein. This seed is widely consumed throughout West and Central Africa, in the fermented form as called ''soumbala'', which is a powdered condiment used as a spice. In the form of ''soumbala'', AfLB does not represent a significant source of protein. These seeds have a composition in proteins and lipids comparable to soybean [2]. Protein isolates of AfLB could be an attractive alternative to soya as an ingredient for the development of new protein-rich products. The widespread use of this raw material in food products has overshadowed other more local sources of plant protein from West Africa, such as African locus bean, Pigeon pea, Bambara groundnut, African yam bean [3]
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