Assessing the digestibility and estimated bioavailability/bioaccessibility of plant-based protein from soy, pea and faba bean ingredients.
Journal article, 2024

Concerns have been raised about the nutritional adequacy of plant-based foods due to the presence of antinutrients and overall low protein digestibility. Therefore, this study characterizes the estimated bioavailability/bioaccessibility of iron and zinc and the protein digestibility of 11 commercially available plant-based ingredients to assess their potential in the future development of nutritious plant-based foods. The accessibility of iron and zinc was limited in all ingredients, with only faba bean isolate, pea isolate, faba bean concentrate and texturized pea containing accessible iron. Faba bean isolate was found to have the highest amount of accessible iron (67.4 mg/kg) whereas textured pea showed the lowest amount (0.5 mg/kg). The estimated bioavailability of iron and zinc, based on the calculated molar ratio of phytate, was low for all studied ingredients, with isolates showing the highest overall tendency for available iron and zinc. The amino acid composition data revealed limitations regarding valine and/or isoleucine in all protein concentrates and texturized proteins, soy isolate, and faba bean flour. In contrast, no significant differences were found in overall protein digestibility, suggesting that all tested raw materials, including faba bean, can be considered good protein sources.

INFOGEST

Phytate

Bioavailability

In vitro digestion

Antinutrients

Author

Jaqueline Auer

Swedish University of Agricultural Sciences (SLU)

Marie Alminger

Chalmers, Life Sciences, Food and Nutrition Science

Marina Marinea

Chalmers, Chemistry and Chemical Engineering, Applied Chemistry

Mathias Johansson

Swedish University of Agricultural Sciences (SLU)

Galia Zamaratskaia

Swedish University of Agricultural Sciences (SLU)

Anders Högberg

Orkla Foods

Maud Langton

Swedish University of Agricultural Sciences (SLU)

LWT - Food Science and Technology

0023-6438 (ISSN) 1096-1127 (eISSN)

Vol. 197

Växtbaserade proteiner för hälsa och välmående - PAN Sverige

Formas (2020-02843), 2020-12-01 -- 2024-11-30.

Driving Forces

Sustainable development

Subject Categories

Food Science

Food Engineering

Nutrition and Dietetics

Areas of Advance

Life Science Engineering (2010-2018)

DOI

10.1016/j.lwt.2024.115893

More information

Latest update

7/1/2024 1