Texturized mung bean protein as a sustainable food source: Techno-functionality, anti-nutrient property, in vivo protein quality and toxicity

Mung bean is gaining attention as a sustainable and economic source of plant protein. Current study evaluates the techno-functionality, anti-nutrient property, in vivo protein quality and toxicity of texturized mung bean protein (TMBP) produced under optimized conditions. Our work successfully produces TMBP with improved techno-functionalities that are crucial for meat-based food application, credited to retained juiciness and fat-binding ability. Alkaline extraction and extrusion significantly reduce trypsin inhibitor, phytic acid and tannin content in TMBP. In vivo study using Sprague-Dawley rats reveals good protein quality of TMBP, with true protein digestibility of 99.26% resembling casein (99.36%, control protein), net protein utilization (63.99%) and biological value (64.46%). The good protein quality, increased lean muscle mass along with reduced cholesterol and triglyceride secures TMBP’s potential as a protein meal replacer and supplement diet. Non-toxicity of TMBP is confirmed by normal serum biochemical parameters and healthy organs, ascertaining the safety of alkaline extraction. Current study elucidates the production of TMBP with improved techno-functionalities (for meat-based food applications), reduced anti-nutritional factors and high-quality protein (for weight-watchers and malnourished individuals).