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<p>Consumers seek high-quality protein, driving focus toward plant-based sources. However, digestibility and functionality are the key determinants of their nutritional quality and food application potential. The study investigated the effects of traditional food processing methods on the nutritional and functional properties of Joha rice, finger millet, green gram, chickpea, and peanut. Ingredients were selected based on a systematic literature review. Processing methods included soaking (rice), germination (finger millet, green gram, chickpea), dehulling and wet roasting (chickpea), and dry and wet roasting (peanut). The processed flours were analyzed for protein content, <i>in vitro</i> protein digestibility (IVPD), antinutrients, and functional properties. Protein structural changes and their interaction with other macromolecules were assessed using Fourier-transform infrared (FTIR) spectroscopy, while sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) and Principal Component Analysis (PCA) were utilized to understand protein profile modifications and multivariative relationships among the processing effects. Results indicated that soaking had no significant effect on the protein content of rice. Germination increased protein content in finger millet (+ 13.2%), green gram (+ 14.41%), and chickpea (+ 20.75%), with dehulling further enhancing chickpea protein (+ 14.88%). Food processing significantly improved IVPD. Soaking enhanced Joha rice IVPD (+ 9.50%), while germination increased IVPD in finger millet (+ 11%), green gram (+ 19.34%), and chickpea (+ 11.57%). Dehulling improved chickpea IVPD (+ 11.47%), and wet roasting significantly increased IVPD in chickpea (+ 23.11%) and peanut (+ 30.78%). All processing methods significantly reduced tannins and phytic acid. The processing-induced changes were revealed through FTIR, with amide I band changes suggesting protein hydrolysis and denaturation, correlating with improved IVPD. Analysis using SDS-PAGE indicated protein degradation and structural changes, that were in correlation to improved IVPD. The PCA revealed two components explaining 57.93% variance, with PC1 (IVPD, functional properties) separating processed ingredients and PC2 (antinutrients) highlighting raw ingredients. Study results demonstrated that minimal, traditional food processing methods can be used to improve plant protein quality, their potential to meet human nutritional requirements and support global food security.</p> Graphical abstract <p></p>

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Effect of processing techniques on in vitro protein digestibility, antinutrients, and functional properties of selected plant-based foods

  • 期刊论文

  • 发表日期：

    2025年12月19日

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  • Doli Saikia,
  • Soumya Gupta,
  • Ramesh Kumar Saini

摘要

Consumers seek high-quality protein, driving focus toward plant-based sources. However, digestibility and functionality are the key determinants of their nutritional quality and food application potential. The study investigated the effects of traditional food processing methods on the nutritional and functional properties of Joha rice, finger millet, green gram, chickpea, and peanut. Ingredients were selected based on a systematic literature review. Processing methods included soaking (rice), germination (finger millet, green gram, chickpea), dehulling and wet roasting (chickpea), and dry and wet roasting (peanut). The processed flours were analyzed for protein content, in vitro protein digestibility (IVPD), antinutrients, and functional properties. Protein structural changes and their interaction with other macromolecules were assessed using Fourier-transform infrared (FTIR) spectroscopy, while sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) and Principal Component Analysis (PCA) were utilized to understand protein profile modifications and multivariative relationships among the processing effects. Results indicated that soaking had no significant effect on the protein content of rice. Germination increased protein content in finger millet (+ 13.2%), green gram (+ 14.41%), and chickpea (+ 20.75%), with dehulling further enhancing chickpea protein (+ 14.88%). Food processing significantly improved IVPD. Soaking enhanced Joha rice IVPD (+ 9.50%), while germination increased IVPD in finger millet (+ 11%), green gram (+ 19.34%), and chickpea (+ 11.57%). Dehulling improved chickpea IVPD (+ 11.47%), and wet roasting significantly increased IVPD in chickpea (+ 23.11%) and peanut (+ 30.78%). All processing methods significantly reduced tannins and phytic acid. The processing-induced changes were revealed through FTIR, with amide I band changes suggesting protein hydrolysis and denaturation, correlating with improved IVPD. Analysis using SDS-PAGE indicated protein degradation and structural changes, that were in correlation to improved IVPD. The PCA revealed two components explaining 57.93% variance, with PC1 (IVPD, functional properties) separating processed ingredients and PC2 (antinutrients) highlighting raw ingredients. Study results demonstrated that minimal, traditional food processing methods can be used to improve plant protein quality, their potential to meet human nutritional requirements and support global food security.

Graphical abstract