Utilization of Legume By-Products: Transforming Surplus Food into High-Value Alternative Proteins

Abstract

Legumes’ high protein content is increasingly valued in food formulations, driving interest in utilizing their by-products. This study evaluates the nutritional quality and applications of four legume by-product protein isolates. Analysis included amino acid composition, antinutrient presence, and in vitro digestion, along with structural analysis. Proximate composition, pigment, mineral, and bioactivity assays were also conducted. All isolates surpassed 80% protein concentration and presented a well-balanced amino acid profile meeting the requirements for healthy individuals. Bean isolate exhibited elevated levels of trypsin inhibitor (53.27 ± 0.19 TIU/mg) and total phenolic compounds (0.82 ± 0.02 mg GAE/g), while pea isolate showed the highest phytic acid content (2.67 ± 0.02%). Bean isolate displayed superior structural stability and lower degree of hydrolysis (~20%), compared to the other isolates (60-70%). These findings optimize legume by-products utilization in plant-based products, addressing sustainability and enhancing nutritional value.

Keywords: plant-based proteins, legume by-products, bio-based bioeconomy, Alternative proteins