ArticleFoods (Basel, Switzerland)2025
Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Artificial Intelligence-Assisted Design of Plant-Protein Meat Analogues: Integrating Nutrition, Functionality, and Fibrillation-Based Texturization.Comprehensive reviews in food science and food safety · 2026Review
- Technological Properties and Quality Characteristics of Non-Gluten Biscuits Based on Sorghum Flour and Enriched with Sesame and Moringa.Foods (Basel, Switzerland) · 2026Article
- Functional and Metabolomic Analyses of Chamomile Jelly Derived from Gelatin Capsule Waste with Inulin and Polydextrose as Prebiotic Sugar Substitutes.Antioxidants (Basel, Switzerland) · 2025Article
- A Comparative Study on Novel-Assisted Extraction Techniques for Retrieving Protein fromFoods (Basel, Switzerland) · 2025Article
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Authors and funding
7 authors.
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Abstract
backgroundThe dominance of soybeans as the primary plant protein source has hindered the exploration of potential sources, limiting dietary diversity and innovation. OBJECTIVE/
methodsThis study evaluated six plant protein sources-mung bean (MB), bambara bean (BN), jack bean (JB), sesame seed (SS), moringa seed (MS), and rice bran (RB)-compared to soybean (SB) for their chemical composition and biological qualities using standard methods.
resultsProtein composition (14.98-30.29 g/100 g), fiber (2.90-8.18 g/100 g), and fat (5.19-33.30 g/100 g) varied across plants. Bulk density (0.49-0.74 g/mL), swelling capacity (0.25-0.55%), and yellowness (13.07-38.76) were comparable to SB. Electropherograms showed major protein bands at 20, 48, 75, and 100 kDa across plant proteins under non-reducing conditions. Phytate levels were highest in RB, while MS showed lower tannic acid composition (6.64 mg/100 g) compared to SB. Protein solubility (24.64-45.65%) increased with pH, while in vitro protein digestibility (74.86-87.64%) varied and was slightly below SB (91.07%); however, a similar pattern of protein digestion was observed under no reducing condition. MS and BN contained 31.17% and 42.47% of total essential amino acids with PDCAAS values of 41.42% and 58.46%, respectively.
conclusionsOverall, MS and BN exhibited superior potential as sustainable protein sources, showing properties comparable to soybean.
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