Rofael, S., Abdel EI-Malak, G., Abd EI - Aal, F. (2004). EXTRACTING PROTEIN FROM COWPEA LEAVES AND EVALUATING THE ISOLATED LEAF PROTEIN.. Journal of Food and Dairy Sciences, 29(2), 715-723. doi: 10.21608/jfds.2004.239996
Salwa D. Rofael; G. E. Abdel EI-Malak; Fatma EI-Zahraa A. Abd EI - Aal. "EXTRACTING PROTEIN FROM COWPEA LEAVES AND EVALUATING THE ISOLATED LEAF PROTEIN.". Journal of Food and Dairy Sciences, 29, 2, 2004, 715-723. doi: 10.21608/jfds.2004.239996
Rofael, S., Abdel EI-Malak, G., Abd EI - Aal, F. (2004). 'EXTRACTING PROTEIN FROM COWPEA LEAVES AND EVALUATING THE ISOLATED LEAF PROTEIN.', Journal of Food and Dairy Sciences, 29(2), pp. 715-723. doi: 10.21608/jfds.2004.239996
Rofael, S., Abdel EI-Malak, G., Abd EI - Aal, F. EXTRACTING PROTEIN FROM COWPEA LEAVES AND EVALUATING THE ISOLATED LEAF PROTEIN.. Journal of Food and Dairy Sciences, 2004; 29(2): 715-723. doi: 10.21608/jfds.2004.239996
EXTRACTING PROTEIN FROM COWPEA LEAVES AND EVALUATING THE ISOLATED LEAF PROTEIN.
Oepartrnent of Hort. Crops processing, Food Tec. Research Inst., ARC, Egypt.
Abstract
Chemical composition, nutritional evaluation, and functional properties of cowpea leaf protein isolate (LPI) were studied. The results revealed that cowpea leal contained high percentage of protein (81.15% I and very low percentage of ether extract (0.62%). It had mode rate amounts of total carbohydrate (5.51%), ash(8.24%), ane' crude !i ers (4.12%). LPI was free of tannins, nitrate, nitrite, and small amount of oxalate: (0.36%). The investigated LPI was ric 1 in all essential and non-essential ar,lIr:C' acids except sulfur containing amino acids comparing with casein. In Vitro p.olein digAstib;llty end computation protein effkiency ratio (C-PER) of LPI were high cno- ,gh 10 cornpe:e with the standard protein (casein). As for functional properties. pi J\ei 1 ::.o'uC,i!!y was hiyh value when LPI was di~ solved in sodium hydroxide followed Cj potassium hydroxide, sodium chloride and potassium chloride, with concentrations 0' 0' t\, fo~ each so!ution, then by distilled wa.er. Fat absorption capacity (FAC) of LPI was higher than water absorption capacity ryJAC) of the same protein; also, it was higher than FAC of albumin. The foaming capacity was high (16 ml) whereas, foam stability decreased gradually up to 45 min. It can be concluded that cowpea leaf protein isolate had nutritional value and good functional properties therefore, it can be used in manufacture some foods
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