Elsevier

Future Foods

Volume 3, June 2021, 100023
Future Foods

Oilseed by-products as plant-based protein sources: Amino acid profile and digestibility

https://doi.org/10.1016/j.fufo.2021.100023Get rights and content
Under a Creative Commons license
open access

Highlights

  • By-products from edible oil industries contain high protein content.

  • Chia residues can fully supply the essential amino acid requirement.

  • Lysine, methionine and cysteine are the first limiting amino acids.

  • Phytic acid concentration was lower than most plant protein sources.

  • Protein digestibility in edible oil meals may reach 85% IPVD.

Abstract

The growing world population and its environmental impact motivate searching for new protein sources for the human diet. Agro-industrial by-products are potential sources due to high protein content. This study characterized meals from five sources (pumpkin seed, flaxseed, chia seed, sesame seed, and grapeseed), about the proximate composition, antinutritional factors (ANFs), amino acid profile (AA), and in vitro protein digestibility (IVPD). These by-products present protein content up to 40% and IVPD between 70-85%. ANFs results presented a low phytic acid content for all seed meals and high tannins content in grapeseed meal. In terms of essential AA, the chia seed meal did not show any deficiency. In contrast, the first limiting AA in sesame meal and brown flaxseed meal was lysine, and in pumpkin seed meal, grapeseed meal, and flaxseed meal were sulfur amino acids. These agro-industrial by-products are alternatives for replacing animal protein sources due to recovering high-quality proteins, minimizing adverse environmental impacts, and conserving scarce natural resources.

Keywords

Plant Proteins
Agro-Industrial Waste
Antinutritional Factors
Sustainability
Food Security

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