Improvement Of Nutritional Quality Research Articles

Nutritional and phytochemical compositions and their interrelationship in succulent pods of pigeonpea (Cajanus cajan [L.] Millsp.)

Malnutrition remains one of the major human health issues affecting millions of people in sub-Saharan Africa (SSA). Hence, the objective of this study was to quantify the nutritional and phytochemical compositions of immature pods of pigeonpea genotypes to select promising lines with unique nutritional quality for production and cultivar development. Seven preliminarily tested and identified pigeonpea genotypes were grown under field conditions using a randomized complete block design with three replicates to quantify the nutritional and phytochemical contents in the immature pods. Significant (P ≤ 0.01) genotype effect was detected for the assessed nutritional and phytochemical compositions. Relatively higher contents of iron (15.53 mg/100g), zinc (1.59 mg/100g), magnesium (114.60 mg/100g) and total flavonoid (8.47 mg CE/g) were present in genotype Ilonga_14m1 ICEAP-0054. Higher compositions of beta-carotene (2.84 mg/100g), total phenolics (20.42 mg GAE/g), and vitamin-C (95.84 mg/100g) were detected in genotypes, Mali ICEAP-00046, PigeonP-3018 and Kiboko ICEAP-00932, respectively. Cluster analysis allocated the tested genotypes into three main groups. Significant (P ≤ 0.05) positive correlations were recorded among the assessed nutritional and phytochemical compositions that will allow direct and indirect selection of the evaluated genotypes for nutritional and phytochemical quality improvement. The principal component analysis resolved four components that cumulatively explained 76.85% of the total genetic variation in nutritional and phytochemical compositions among the tested genotypes of pigeonpea. Genotype PigeonP-3021 exhibited high levels of beta-carotene and vitamin C, while Kiboko ICEAP-00932 and PigeonP-3018 had high contents of aluminium, iron, phosphorus and total phenolics. Genotype Ilonga_14m1 ICEAP-0054 had high compositions of zinc, potassium, magnesium, copper and calcium. Unique pigeonpea genotypes (i.e., PigeonP-3021, Kiboko ICEAP-00932, and PigeonP-3018) were identified for quality breeding or direct production with promising nutrient profiles for food and nutrition security.

Lao Noma Survivors: A Case Series, 2002-2020.

ABSTRACT.Noma is a rapidly progressing infection of the oral cavity, mostly affecting children aged between 2 and 5 years. If untreated, mortality can reach 90% within a few weeks after the onset of symptoms. Most of the published literature on noma are case reports or case series from Africa. Studies including noma survivors in Asia are limited. We present a case series of noma survivors in Laos. A retrospective analysis of data collected to monitor the care provided to Lao noma survivors who presented for treatment from 2002 to 2020 was conducted. The review assessed data including sociodemographic characteristics, diagnosis, mouth opening, self-reported quality of life at admission and after surgery, and the names used for the disease. Of the 50 patients included, 25 (50%) were female. The median age of self-reported onset of acute noma was 4 years (interquartile range [IQR] 2–7 years). The noma survivors came from 14/17 (82%) of Lao provinces. There were 64 surgeries conducted on 45 of these survivors. There was a median of 25 years (IQR 16–33 years) between the time of acute infection and the provision of surgical care. Improvements in nutritional status and quality of life were evident after surgery. Patients referred to the disease as “Pak Phuey,” which means diseased mouth. Noma survivors frequently live for years with disabling sequelae. Surgical rehabilitation improves the quality of life for noma survivors.

Dynamic Metabolomics and Transcriptomics Analyses for Characterization of Phenolic Compounds and Their Biosynthetic Characteristics in Wheat Grain.

Phenolic compounds are important bioactive phytochemicals with potential health benefits. In this study, integrated metabolomics and transcriptomics analysis was used to analyze the metabolites and differentially expressed genes in grains of two wheat cultivars (HPm512 with high antioxidant activity, and ZM22 with low antioxidant activity) during grain development. A total of 188 differentially expressed phenolic components, including 82 phenolic acids, 81 flavonoids, 10 lignans, and 15 other phenolics, were identified in the developing wheat grains, of which apigenin glycosides were identified as the primary flavonoid component. The relative abundance of identified phenolics showed a decreasing trend with grain development. Additionally, 51 differentially expressed phenolic components were identified between HPm512 and ZM22, of which 41 components, including 23 flavonoids, were up-regulated in HPm512. In developing grain, most of the identified differentially expressed genes involved in phenolic accumulation followed a similar trend. Integrated metabolomics and transcriptomics analysis revealed that certain genes encoding structural proteins, glycosyltransferase, and transcription factors were closely related to metabolite accumulation. The relatively higher accumulation of phenolics in HPm512 could be due to up-regulated structural and regulatory genes. A sketch map was drawn to depict the synthetic pathway of identified phenolics and their corresponding genes. This study enhanced the current understanding of the accumulation of phenolics in wheat grains. Besides, active components and their related genes were also identified, providing crucial information for the improvement of wheat's nutritional quality.

Mungbean (Vigna radiata (L.) R. Wilczek): Progress in Breeding and Future Challenges

Mungbean (Vigna radiata (L.) R. Wilczek) is a short duration farmer preferred warm-season pulse crop. The crop has shown a balanced growth worldwide, especially in developing countries. Mungbean being a great source of protein with higher folate and iron levels attracts high demand and price on the market making the farmers happy and satisfied. Moreover, it can fix atmospheric nitrogen through symbiosis with nitrogen-fixing bacteria, making it perfect for rice based cropping systems and intercropping with other crops. Despite having so many benefits, mungbean has been a neglected crop compared to other pulses with limited efforts aiming at its breeding and development. Higher productivity, breeding for biotic and abiotic stresses resistance and nutritional quality improvement are future challenges for mungbean breeders. Several researchers are working in the direction of collecting and maintaining mungbean genetic resources. Mutation breeding and genetic engineering has also been enhanced in mungbean varietal improvement. Genomic information is limited compared to other legume species. However, the recent successful sequencing of mungbean genome has opened new vistas into the crop’s R&D. It is a self-pollinated pulse with small genome size, which could be used as a model for studying other legumes. Mungbean breeders at present times aim to identify useful alleles from diverse germplasm and markers closely associated with desirable traits. The high-throughput marker genotyping system has now made it feasible to pinpoint the exact gene locations and mutations contributing target phenotypes. In this review we present the current status of conventional and molecular breeding of the crop and summary of efforts in the utilization of genetic information and genomic resources for further mungbean improvement.

The relationship between voluntary product (re) formulation commitments and changes in the nutritional quality of products offered by the top packaged food and beverage companies in Canada from 2013 to 2017

BackgroundFood companies shape Canada’s food supply through voluntary actions and commitments concerning product (re)formulation; however, the extent that these initiatives translate into actual improvements in nutritional quality is unclear. This study examined changes in the nutritional quality of products offered by the top 22 packaged food and beverage companies in Canada from 2013 to 2017, in relation to the strength of their product (re) formulation actions and commitments.MethodsThe Food Company Reformulation (FCR) scoring tool was used to quantify the strength of companies’ reported recent actions and commitments to reduce energy and nutrients of concern in their products, with higher scores signifying stronger voluntary actions/commitments. Nutritional information for products was sourced from the University of Toronto FLIP 2013 (n = 6490) and 2017 (n = 8277) databases (n = 4074 matched products). Changes in product healthfulness were assessed using the Health Star Rating (HSR) system (with higher HSRs denoting healthier products) and calories, sodium, saturated fat, trans fat, and total and free sugar levels per 100 g/mL. Generalized estimating equations examined changes in nutritional quality in relation to FCR scores.ResultsOverall, mean HSRs increased significantly for 5 companies’ product portfolios and were reduced in 1 company’s product portfolio. There were significant reductions in calories, sodium, saturated fat in 2 companies’ portfolios and increases in 4, 3, and 8 companies’ portfolios, respectively. Trans fats increased significantly in 2 companies’ portfolios. Total and free sugars decreased significantly in 4 and 5 companies’ portfolios, respectively, and increased in 1 company’s portfolio. There was little change in the healthfulness of matched products. Higher FCR scores were not associated with greater increases in HSRs, or reductions in calories or nutrient amounts. FCR scores were negatively associated with HSRs and positively associated with total and free sugars. No relationship was observed between FCR scores and calories, sodium, saturated fat or trans fat.ConclusionsReporting stronger voluntary product (re) formulation actions and commitments was not associated with greater improvements in the healthfulness of products offered by Canada’s leading packaged food and beverage companies from 2013 to 2017, suggesting a need for stronger industry initiatives or mandatory government interventions to improve the healthfulness of the food supply.

Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf

AbstractCassava leaves serves as a source of alternative proteins for people in developing countries who could not easily access the available protein sources. However, its use is limited by the presence of toxic compounds, particularly cyanogenic glycosides. Thus, use of appropriate processing technique is indispensable to reduce the toxic compounds to a safer limit before utilization of cassava leaf. The objective of this study was therefore to evaluate the effect of Lactobacillus plantarum and Saccharomyces cerevisiae strains, and their co‐culture on nutritional contents and antinutritional factors of cassava leaf during fermentation. A 4 × 5 factorial experimental design was used to determine the effect of fermentation setups and time on chemical composition, antinutritional contents, in vitro protein digestibility and mineral contents of cassava leaf. During 48 h of fermentation, a significant change (p < 0.05) in moisture, protein, fiber, fat, and ash contents were observed. Protein content was improved by 34.91%, while in vitro digestibility of protein was improved by 28.07% during 48 h of L. plantarum fermentation. Cyanide, oxalate, tannin, and phytate contents were decreased significantly (p < 0.05) for all fermentation setups. The highest reduction in cyanide (97.17%) and oxalate (86.44%) was achieved under L. plantarum fermentation. The highest reduction in tannin (93.25%) and phytate (91.11%) was achieved under co‐culture fermentation of cassava leaf. A significant (p < 0.05) reduction of mineral contents except iron was observed during 48 h of fermentation. A significant (p < 0.0001) strong negative correlation was found between protein with cyanide (−0.8164), oxalate (−0.7991), phytate (−0.7851), and tannin (−0.6906). In vitro digestibility of protein also showed a strong significant (p < 0.0001) negative correlation with phytate (−0.9628), oxalate (−0.9407), cyanide (−0.9305), and tannin (−0.8493). Application of L. plantarum and S. cerevisiae in cassava leaf fermentation showed significant improvement of nutritional qualities by reducing the antinutritional factors and toxic compounds. Fermentation of cassava leaf using these strains ascertain utilization of cassava leaf for human consumption to tackle protein energy malnutrition.

Unraveling novel and rare mutations for alpha-amylase and key transcription factors in EMS-induced wheat mutants for amylose by TILLING.

TILLING (Targeting Induced Local Lesions in Genomes) is a reverse-genetic strategy that is used to locate an allelic series of induced point mutations in genes of interest. High-throughput TILLING allows the rapid and cost-effective detection of induced point mutations in populations of chemically mutagenized individuals. Grain amylose content is the major constraints for its nutritional quality and have drawn research interest. Identification of allelic variations in genes involved in starch biosynthesis in wheat endosperm is pre-requisite to amenable for nutritional quality improvement. In this study, 44 EMS-induced (M4 generation) mutant lines having variation for amylose content were used for TILLING sequencing. Overall 2098.08kb of the sequence was analyzed, and the average mutation density was 1/65.56kb. In analysis, at the high depth score a total of 32 variations were identified including three natural variations, 76% transitions, 10% transversions, and 14% InDels respectively. The substitutions led to intronic variants, UTRs and up-downstream gene variants in Alpha-amylase, TabZIP77.1, TabZIP1 and Myb respectively. In the Myb transcription factor two missense mutations recorded namely Myb_7B c.680G > A and c.1358T > C led to p.Gly227Asp and p.Met453Thr and c.1390G > A one substitution in Myb_7D led to p.Val464Ile. The identified missense substitutions were predicted to affect the protein function; hence they may have a probable role in context to the amylose content in mutants. The mutations ascertained in the current study will help in gene discovery in wheat and identified mutants can be used as genetic resources to improve nutritional quality of wheat.

Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.

Genomic-Assisted Breeding Tools for Grain and Nutritional Quality Improvement in Rice

More than half of the world’s population consumes rice as a staple food in their diet. Rice grain quality is receiving attention from both consumers and producers as living standards in rice-consuming regions has improved and this emerged as a critical rice breeding target. Grain quality traits have a strong influence on the market value of rice and the adoption of new varieties by farmers. Consumer preferences for specific nutritional, physical, eating, and cooking characteristics are at the root of these. Uniform grain width, length, colour (translucence or whiteness), and chalkiness are all desirable physical properties. Cooking and eating (organoleptic) characteristics such as; cooking time (gelatinization temperature and viscosity), the ability of rice to remain soft after cooking (gel consistency), and textural properties of cooked rice (amylose content and aroma) are also very important. Plant breeders are always working hard to meet these demands by developing new rice varieties. The genomics era provides many opportunities to assist breeders in addressing these challenges. While not complete, our understanding of the genetic basis underlying many grain quality traits is expanding. There have been reports of quantitative trait loci (QTL) controlling grain appearance, chalkiness, protein content, and grain length. Genomic-assisted Breeding techniques such as marker-assisted selection, QTL mapping, genome editing, genome wide association studies, and genetic engineering can provide further a better understanding of the genetic basis and thus help to improve rice grain nutritional quality traits.

Improvement of Structural and Nutritional Quality of Gluten Free Pasta

ABSTRACT In this study, three different ingredients (lentil flour (LF), egg white powder (EWP) and whey powder (WP)) and three different additives (Hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and transglutaminase enzyme (TG)) were added in gluten-free pasta and their effects on different properties have been investigated. WP addition provided a positive effect on water uptake and volume increase, while EWP addition displayed a significant effect on cooking loss and firmness (p < .05). XG additive was improved all cooking quality and firmness properties of gluten-free pasta. The SEM images were illustrated that the gluten-free pasta fortified with EWP had smoother than other samples. Also, HPMC and XG additive as structure regulation was found important for gluten-free pasta with LF and WP, whereas TG additive was determined for gluten-free pasta with EWP. Gluten-free pasta enriched with WP was desirably found in terms of overall acceptability by panelists.

Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement

The challenge in the production of gluten-free pasta is in obtaining the technological and nutritional quality already achieved for wheat-based pasta. This review covered the main ingredients and processes used to produce gluten-free pasta, and points to future perspectives for this product. It was found that the ingredients used for technological improvement aimed to reproduce a network with polymers, of the protein type (mainly eggs, pseudo-cereals and legumes), starches (flours and/or isolated starches) and hydrocolloids (gums) for structuring gluten-free pastas. The use of regional raw materials stands out as innovative ingredients that add value and health and at the same time, promote sustainability. For nutritional improvement, those with a high content of proteins and fibers stand out, but studies on enrichment with micronutrients are lacking. For processing, studies are using equipment, mixing times and drying processes similar to wheat-based pasta, with few innovations, except those obtained by thermoplastic extrusion. In conclusion, research with gluten-free pasta needs greater investments to move towards the development of differentiated formulations and processing, as with wheat-based pastas, which has evolved over centuries.

Carbon dots improve the nutritional quality of coriander (Coriandrum sativumL.) by promoting photosynthesis and nutrient uptake

The improvement of coriander nutritional quality including organic and mineral nutrients was driven by CDs-modulation of photosynthesis and transpiration.

Improvement of nutritional qualities of Canavalia rosea (Sw.) DC. by electron-beam irradiation

Improvement of nutritional qualities of Canavalia rosea (Sw.) DC. by electron-beam irradiation

A Progressive Nutrient Profiling System to Guide Improvements in Nutrient Density of Foods and Beverages.

Improving the nutrient density of processed foods is one way to bring the global food supply closer to the WHO Sustainable Development Goals. Nutrient profiling (NP) has emerged as the preferred method of monitoring the progress toward product innovation and reformulation. This paper presents PepsiCo Nutrition Criteria (PNC), a new internal NP model that was designed to guide and monitor improvements in nutrient density and overall nutritional quality of foods and beverages. The new PNC NP model assigns food products into four classes of increasing nutritional value, based on the content of nutrients to limit, along with nutrients and ingredients to encourage. The nutrient standards used for category assignment followed those developed by global dietary authorities. Standards are proposed for calories, sodium, added sugars, saturated, and industrially produced trans fats. Also included are minimum values for food groups to encourage, low-fat dairy, and for country-specific gap nutrients. Internal use of the NP model has spurred product changes that are consistent with WHO goals for industry transparency. An audited review of company products showed that 48% met added sugar, 65% met sodium, and 71% met saturated fat goals. By the end of 2020, in the top 26 regions in which products are sold, 48% of the total sales volume of global beverages had 100 kcal or less from added sugars per 355 ml serving representing 80% of beverage volume and over 90% of food volume sold globally. The PNC NP model is not consumer-facing but is specifically intended for internal use to motivate stepwise and incremental product innovation and reformulation. Transparent and published NP models further WHO goals of engaging industry stakeholders in the (re)formulation of processed foods and beverages consistent with public health goals.

Cholesterol reduction and feed efficiency enhancement in broiler through the inclusion of nutritionally improved fermented rice bran

This study investigated the effects of fermentation on nutritional quality improvement of rice bran and their influence on broiler growth performance and cholesterol reduction. Inoculum and rice bran were mixed in a 1:1 ratio for fermentation at 39℃ for 48 h, and proximate analysis was performed to determine amino acid content. In total, 120-day-old chicks (BAU Bro White) were randomly divided into 3 groups with 4 replications (10 birds in each replication). Unfermented rice bran was administered to the control group (C), 10% fermented (only rumen inoculum used) rice bran was administered to the F group, and 10% fermented rice bran (5% molasses added with rumen inoculum) was administered to the MF group. Rations were prepared and provided ad libitum to broilers for 35 d, and broiler blood samples were collected on the 35th day. Fermentation increased the crude protein content of fermented rice bran by 17.21 and 24.59% in the F and MF groups, respectively. Fiber content was reduced by 14.29 and 24.10% in the F and MF groups, respectively. Phytate phosphorus content also reduced in both fermented groups. FCR was low in the F and MF groups. Blood cholesterol level reduced by 22.89 and 13.09% in F and MF groups, whereas blood albumin content was increased by 24.15 and 14.61% in F and MF groups, respectively. Therefore, fermentation improves the nutritive value of rice bran, and inclusion of fermented rice bran in broiler rations enhances broiler growth performance and reduces their blood cholesterol levels.

Natural variation of ZmCGT1 is responsible for isoorientin accumulation in maize silk

Maize (Zea mays L.) silk contains high levels of flavonoids and is widely used to promote human health. Isoorientin, a natural C-glycoside flavone abundant in maize silk, has attracted considerable attention due to its potential value. Although different classes of flavonoid have been well characterized in plants, the genes involved in the biosynthesis of isoorientin in maize are largely unknown. Here, we used targeted metabolic profiling of isoorientin on the silks in an association panel consisting of 294 maize inbred lines. We identified the gene ZmCGT1 by genome-wide association analysis. The ZmCGT1 protein was characterized as a 2-hydroxyflavanone C-glycosyltransferase that can C-glycosylate 2-hydroxyflavanone to form flavone-C-glycoside after dehydration. Moreover, ZmCGT1 overexpression increased isoorientin levels and RNA interference-mediated ZmCGT1 knockdown decreased accumulation of isoorientin in maize silk. Further, two nucleotide polymorphisms, A502C and A1022G, which led to amino acid changes I168L and E341G, respectively, were identified to be functional polymorphisms responsible for the natural variation in isoorientin levels. In summary, we identified the gene ZmCGT1, which plays an important role in isoorientin biosynthesis, providing insights into the genetic basis of the natural variation in isoorientin levels in maize silk. The identified favorable CG allele of ZmCGT1 may be further used for genetic improvement of nutritional quality in maize.

International Network AgroBioNet activities on agrobiodiversity conservation in East Europe

The article describes the activities of the Institute of Biodiversity Conservation and Biosafety at the Slovak University of Agriculture in Nitra and the history of creation the International Network AgroBioNet. A chronology of research projects and international conferences is presented. Information on educational projects and adult education programmes is given. Publishing activities of the members of the international projects is analyzed. The Journal ‘Agrobiodiversity for the Improvement of Nutrition, Health and Life Quality’, which has been published since 2017, is an online platform where the results of collaborative research are accumulated.

DEVELOPMENT AND QUALITY EVALUATION OF STRAWBERRY BASED VALUE ADDED PRODUCTS

Locally grown strawberry fruit was used for the development of strawberry based cottage cheese and cake for the improvement of nutritional status and quality. In product development phase, four kinds of treatments were adopted like T1 (5% strawberry pulp), T2 (10% strawberry pulp), T3 (5% strawberry pulp) and T0 (control). The developed products were analyzed for their sensory characteristics and microbial analysis (TPC). The resultant data indicated that the T2treatment of strawberry based cake and cream cheese with 10% strawberry pulp was appreciated during sensory profiling whereas, the minimum microbial count was found in T1 at 6 day of storage of cake. Similarly, the minimum count of cream cheese was accessed in T3 at 10 day of storage.

Comprehensive Evaluation of Amino Acids and Polyphenols in 69 Varieties of Green Cabbage (Brassica oleracea L. var. capitata L.) Based on Multivariate Statistical Analysis.

The biological activities of the primary metabolites and secondary metabolites of 69 green cabbage varieties were tested. The LC-MS detection method was used to determine the content of 19 free amino acids (lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, valine, arginine, asparagine, glycine, proline, tyrosine, glutamine, alanine, aspartic acid, serine, and glutamate). The content of 10 polyphenols (chlorogenic acid, gallic acid, 4-coumaric acid, ferulic acid, gentisic acid, cymarin, erucic acid, benzoic acid, rutin, and kaempferol) was determined by the HPLC detection method. Considering the complexity of the data obtained, variance analysis, diversity analysis, correlation analysis, hierarchical cluster analysis (HCA), and principal component analysis (PCA) were used to process and correlate amino acid or polyphenol data, respectively. The results showed that there were significant differences between the different amino acids and polyphenols of the 69 cabbage varieties. The most abundant amino acids and polyphenols were Glu and rutin, respectively. Both amino acids and polyphenols had a high genetic diversity, and multiple groups of significant or extremely significant correlations. The 69 cabbage varieties were divided into two groups, according to 19 amino acid indexes, by PCA. Among them, seven varieties with high amino acid content all fell into the fourth quadrant. The HCA of amino acids also supports this view. Based on 10 polyphenols, the 69 cabbage varieties were divided into two groups by HCA. Based on 29 indexes of amino acids and polyphenols, 69 cabbage varieties were evaluated and ranked by PCA. Therefore, in this study, cabbage varieties were classified in accordance with the level of amino acids and polyphenols, which provided a theoretical basis for the genetic improvement of nutritional quality in cabbage.

Protein hydrolysates from silkworm (Bombyx mori) pupae protein treated with a novel neutral protease

Edible insects, regarded as a potential contributor to food security are currently given wide consideration due to their rich protein and other micronutrients contents. In this study, protease-assisted hydrolysis proposes an economically effective approach to hydrolyse proteins from silkworm (Bombyx mori) pupae to improve its functional properties. The proteolytic activity of a novel neutral protease (265.14 U/ml) with appreciable thermal activities, was identified using 16S rDNA asStenotrophomonas maltophilia JW20 (SmNP20). The neutral protease with an apparent molecular weight of 28 kDa emerged active at pH 7 and maintained stability in pH range 6.0-8.0. The optimum temperature was 60 °C and stable at 55-60 °C, maintaining over 80% of its initial activity, with a half-life of 78.75, 89, 66.8 and 44 min at 50, 60, 70 and 80 °C. It was purified to 9.98-fold with a specific activity of 455.06 U/mg and 63.73% yield. The Km and Vmax values were 0.70 mg/ml and 9.48 μmol/min/mg, respectively. Enzymolysis with neutral protease enhanced the degree of hydrolysis (97.46±4.87%), increased water solubility over 50%, and a significant protein solubility of 63.44±0.65%. The Km and Vmax of the protein yield were 0.24 mg/ml and 165.63 μmol/min/mg respectively. A total of 17 amino acids have been detected in the hydrolysates obtained from the silkworm pupae protein. In comparison with neutrase and flavorzyme®, the enzyme possesses an elevated hydrolytic and catalytic efficiency. Emulsion activity and foam capacity ranged from 8-48 m2/g and 6-25% respectively. Hence, this study confirms the unique and efficient characteristics of an insect-enzyme correlation that is practically significant with potential improvement in nutritional composition and functional quality of insect proteins.