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Isolation and Stability Studies of Dried Protein Fractions from Three Leguminous Seeds: Glycine max, Vignaunguiculata and Parkiabiglobasa

S. K. Degni, U. B. Eke, H. B. Omowumi

Abstract


Soya bean (Glycine max), Cowpea (Vignaunguiculata) and Locust bean (Parkiabiglobosa), three of Nigeria’s widely eating foods were exploited for their protein content. Dried protein isolates using aqueous NaOH were obtained, dried and subjected to DPPH stabilty antioxidant analysis at different pH. The % crude protein, by proximate analysis was high, which indicates that all the seeds can support the isolation of dried protein powder needed for the experiment. Soya seed has the highest crude protein with % crude protein value of 34.55%, followed by Cowpea seed (24.50%) and lastly Locust bean seed (23.30%). The isolated protein was profiled for their amino-acid content. FT-IR was used to characterize and confirm the presence of protein molecule consistent with literature elsewhere. The results indicate that Protein isolates from the three seeds are stable with sustained antioxidant activities at pH 5 – 11, activities drop at values about pH 12 - 14 as indicated by the increase in the IC50 values of the isolates at that pH range. Keywords: soya bean, Cowpea, Locust bean, soya seed, crude protein

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