Study of the chemical composition, functional, and nutritional properties of millet seed protein isolate

• Haydar Kareem Nassir & Abdulkareem Abdulrazzaq Kareem & Ali Hussein Jameel

  Author

The current study aimed to produce a protein isolate from millet seeds and to study its chemical composition and functional and nutritional properties. The study also examined the chemical composition of millet seed powder, defatted millet seed powder, and millet seed protein isolate.  The highest protein percentage was observed in the protein isolate group at 71.25%, while the millet powder group had the lowest at 6.83. studied the mineral content of the above products, and observed that the element with the highest percentage in these products was magnesium, reaching 1069.00 mg/kg. studied the essential amino acid content of millet seed productsand found it to be (41.97, 39.76, and 40.14)% for millet seed powder, defatted millet seed powder, and protein isolate, respectively.  found the highest value for the essential amino acid index (EAAI) in millet seed powder (82.70). found the highest biological value (BV) in millet seed powder (78.44%). The highest nutritional index (NI) value for millet protein isolate was 56.55. Studying the functional properties of the different products, we noted that the highest water absorption value was for the protein isolate group, reaching 3g/g. The highest fat absorption was observed with the protein isolate, at 3.6 g/g. found that the highest emulsifying Capacity was for the protein isolate, reaching (47.82)%. The highest foaming value was also for the protein isolate, reaching (20)%.

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