Volume 3 - No 5 - Special Edition: Technological Innovation
EVALUATION OF PROTEIN CONCENTRATE PRODUCTION BY FERMENTATION FROM Moringa Oleifera LAM
The Moringa oleifera Lam is a plant native to India that is grown in several countries by presenting features of easy adaptation to arid climates and soils poor in nutrients. Studies are being developed with aim of some nutritionally rich foods such as, for example, pasta and cereals, which are added plant extracts with high nutritional content. The interest in research for new unconventional protein sources in order to study their functional properties for application in the food industry is growing. Protein concentrates obtained from the leaves of these sources are due to the favorable profile of amino acids and functional properties. A good alternative is to use the extract from the leaves of Moringa oleifera which presents an excellent nutritional potential and a source of protein, vitamins and minerals, and also easy to grow in semi-arid regions. This work aimed to obtain protein concentrate from leaves of Moringa, for extraction methods that provide little nutritional losses, to be added to food products.
PaperID: p 292-297
Author's Name: Lucas Almeida Leite Costa Lima, Denise Gonçalves Costa, Tatiana Pacheco Nunes and Antônio Martins de Oliveira Junior
Volume: Volume 3
Issues: No 5 - Special Edition: Technological Innovation
Keywords: Moringa; fermentation; protein.