Milled black gram by-product as a promising food ingredient: functional, pasting and thermal characteristics

Unlocking the nutritional and functional potential of legume waste to produce protein ingredients

Worldwide, many production supply chains generate a considerable amount of legume by-products (e.g., leaves, husks, broken seeds, defatted cakes). These wastes can be revalorized to develop sustainable protein ingredients, with positive economic and environmental effects. To separate protein from legume by-products, a broad spectrum of conventional (e.g., alkaline solubilization, isoelectric precipitation, membrane filtration) and novel methodologies (e.g., ultrasound, high-pressure homogenization, enzymatic approaches) have been studied. In this review, these techniques and their efficiency are discussed in detail. The present paper also provides an overview of the nutritional and functional characteristics of proteins extracted from legume by-products. Moreover, existing challenges and limitations associated with the valorization of by-product proteins are highlighted, and future perspectives are proposed.

Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates

In this study, fava bean protein (FPI) was isolated from flours prepared from dehulled seeds and compared to FPI extracted from whole flours; in the latter case, flours were prepared either by dry- or wet-milling. Significant differences in composition and functionality were observed between the three FPIs produced. Dehulling maximized protein purity, oil-absorption capacity, solubility, foamablity and minimized both starchy and non-starchy carbohydrate contents. Protein isolated from wet-milled whole beans provided higher mass and extraction yields, better water-absorption capacity, and exhibited higher surface charge (zeta potential) compared to other samples. The protein extracted from dry-milled whole seed exhibited a higher least gelation concentration, emulsifying activity and zeta value compared to its dehulled counterpart. Dehulling was also found to be a useful process to increase the lightness/whiteness of protein powder. Overall, the present findings provide useful technological information relating to the production of FPI with and without a dehulling step.

Assessment of black gram milling by-product as a potential source of nutrients

The present study was carried out to classify and explore the nutrient distribution of black gram milling by-product, with an intention to find value-added applications. The by-product was classified into two fractions, i.e., fraction BRGA (By-product Rich in Germ and Aleurone) and husk and their nutritional profiles were compared to cotyledon and whole seed (naive and germinated). BRGA found to be the richest source of protein (31.38%), minerals (Mg, Na, Fe, Zn and Mn) with appreciable amount of soluble dietary fiber (3.13%). Husk was the richest source of total dietary fiber (79.62%). Furthermore, both by-products were endowed with valuable essential amino acid and fatty acid profiles when compared to cotyledon and whole seeds. Overall, the present study revealed that the black gram by-product is a promising food ingredient that can be processed to obtain fractions rich in protein, fiber, essential fatty acids and minerals, for developing specialty foods for target population.