Supplementing Wheat Protein to Improve and Complement Its Nutritional Quality

Abstract

Protein concentrates from lobia seeds, soybean, hyacinth beans and milk (casein and whey) were prepared following isoelectric precipitation. The percent moisture/protein content of these concentrates was 5.01±0.03/84.81±2.19; 5.15±0.06/86.60±1.66; 5.11±0.03/83.28±1.42, 8.19±0.15/86.03±0.68 and10.21±0.04/77.5±0.68 respectively. Acidic and alkaline hydrolysis of these concentrates was carried out in steam under pressure conditions (121°C) at different time intervals (60, 120 and 180 min). Hydrolysis treatment in both the conditions for 180 min resulted into improved separation of amino acids. Identification of essential amino acid with reference to the standard was performed using thin layer chromatography with the help of n-Butanol: acetic acid: water: 4:1:1 and Phenol:Water: 75:25 as solvent systems. Whey and casein protein concentrates were found to be cost effective biologically potentialsource of essential amino acids hence these were used to fortify wheat flour protein. To Increase essential amino acid content of wheat flour in relation to meet 100% RDA requirement of a complete and balance protein, 15.0 g casein or 23.0 g whey protein per 100 g sample wasrequired. Wheat based products such as chapaties were prepared using specified amount of casein / whey protein concentrates. The resulted product was well acceptable having better nutrition with respect to essential amino acid and protein efficiency ratio.

Keywords: Fortification, protein concentrates, RDA, essential amino acid, chapaties

Cite this Article
Arvind Jaiswal, Dev Kumar Yadav, Patki PE, et al. Supplementing Wheat Protein to Improve and Complement its Nutritional Quality. Research & Reviews: Journal of Food Science and Technology. 2015; 4(2): 13–20p