Chemical composition, antioxidant, alpha-amylase inhibitory and functional properties of Cucumeropsis mannii seeds protein concentrate

Demand for cheaper sources of protein that can be incorporated to value-added food products is increasing in the food industry. The aim of this study was to evaluate the chemical composition and technofunctional properties of protein concentrate from Curcumeropsis mannii seeds for their possible use as cheaper protein ingredients in the food industry. C. mannii protein concentrate showed higher protein content (86.02%), and several minerals such as iron, zinc and copper. In-vitro analysis of antioxidant properties and alpha amylase inhibition revealed significant DPPH radical scavenging (50-51.65%), total antioxidant capacity, ferric cyanide reducing antioxidant power and percentage of alpha amylase inhibition above 50% for protein concentrations of 4 mg/ml. The solubility profile of C. mannii protein concentrate showed that they are more soluble at acidic and alkaline pH. Water and oil absorption capacities of C. mannii were 3.34 g/g, dwb and 2.38g/mL respectively. Foam properties of C. mannii protein concentrate were significantly affected by pH but not by protein concentration. Emulsifying properties were significantly affected by protein concentration and oil to water ratio although pH variation did not affect emulsifying properties. These results suggest that C. Mannii protein concentrate is a good source of proteins with multiple functionalities that can be exploited in food formulation and could be a promising functional ingredient for the food industry.