DEVELOPMENT OF TEXTURIZED VEGETABLE PROTEIN FROM LIMA BEAN (Phaseolus lunatus)AND AFRICAN OIL BEAN SEED[Pentaclethrama crophylla (Benth)]:OPTIMIZATION APPROACH

Abstract

As part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP) from under-utilized sources ( Lima bean and African oil bean seed) are analysed. Optimum parameters for processing were established as being: barrel temperature (92.450C), screw speed (101.48 rpm), feed moisture (59.63%) and African oil bean seed protein concentrates (AOBSPC) of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3%) with a near absence of antinutritional factors (0.0022–1.0008)g/kg. Sensory evaluation showed that TVP5 (100% LBPC) compared favourably with the control sample (cooked meat) in overall acceptability. An Acceptable and nutritious meat analogue had been developed.