<abstract xmlns="http://www.w3.org/1999/xhtml"><p>As part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP) from under-utilized sources (Lima bean and African oil bean seed) are analysed. Optimum parameters for processing were established as being: barrel temperature (92.45°C), screw speed (101.48 rpm), feed moisture (59.63%) and African oil bean seed protein concentrates (AOBSPC) of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3%) with a near absence of anti-nutritional factors (0.0022–1.0008) g/kg. Sensory evaluation showed that TVP5 (100% LBPC) compared favourably with the control sample (cooked meat) in overall acceptability. An Acceptable and nutritious meat analogue had been developed.</p></abstract>

As part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP) from under-utilized sources (Lima bean and African oil bean seed) are analysed. Optimum parameters for processing were established as being: barrel temperature (92.45°C), screw speed (101.48 rpm), feed moisture (59.63%) and African oil bean seed protein concentrates (AOBSPC) of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3%) with a near absence of anti-nutritional factors (0.0022–1.0008) g/kg. Sensory evaluation showed that TVP5 (100% LBPC) compared favourably with the control sample (cooked meat) in overall acceptability. An Acceptable and nutritious meat analogue had been developed.

Development of Texturized Vegetable Protein from Lima Bean (<italic>Phaseolus lunatus</italic>) and African Oil Bean Seed [<italic>Pentaclethrama crophylla</italic> (Benth)]: Optimization Approach

Department of Food Technology, Faculty of Technology

Department of Food Science and Technology, College of Agriculture

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Development of Texturized Vegetable Protein from Lima Bean () and African Oil Bean Seed [ (Benth)]: Optimization Approach

As part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein...

Development of Texturized Vegetable Protein from Lima Bean (Phaseolus lunatus) and African Oil Bean Seed [Pentaclethrama crophylla (Benth)]: Optimization Approach

Pubblicato online: 26 ago 2017

Pagine: 61 - 68

DOI: https://doi.org/10.1515/aucft-2017-0007

Parole chiave
Meat analogue, Legume, Protein-malnutrition, Extrusion, Optimization

© 2017 Lucian Blaga University

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Development of Texturized Vegetable Protein from Lima Bean (Phaseolus lunatus) and African Oil Bean Seed [Pentaclethrama crophylla (Benth)]: Optimization Approach

Pubblicato online: 26 ago 2017

Pagine: 61 - 68

DOI: https://doi.org/10.1515/aucft-2017-0007

Parole chiaveMeat analogue, Legume, Protein-malnutrition, Extrusion, Optimization

© 2017 Lucian Blaga University

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Parole chiave
Meat analogue, Legume, Protein-malnutrition, Extrusion, Optimization