Graduate Thesis Or Dissertation
 

Extraction of lentil proteins and their use in supplementation of bread

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  • The purpose of this study was to extract proteins from lentils for use in bread making to improve nutritional quality of bread. Three solvents, distilled water, 0.7 M NaCl and 0.05 M NaOH solutions, were used for extraction. Extractions were done at an alkaline pH near 10 for 30 min. Proteins were recovered by acid precipitation using 1 N HCl. Macro-Kjeldahl determinations were run on the precipitated material to determine protein content. The results showed that extractions were effective using either distilled water adjusted to pH 10.0 or 0.05 M NaOH. Protein recoveries of 66.01-68.79% and 64.01-66.62% were obtained by these two procedures respectively. These are simple methods that do not require sophisticated equipment. Thus they would be practical and economical for use on a large scale. For bread supplementation studies, lentil proteins were extracted by distilled water with pH of the slurries adjusted to pH near 10. The extracted lentil proteins were used to replace white wheat flour at levels of 0, 5, 7.5 and 10% on a dry weight basis. Breads were made using the the straight dough method. Sodium-stearoyl-2-lactylate was used as a dough conditioner. Specific volume, color, texture and protein content of the breads were evaluated objectively. The breads were also subjected to sensory evaluation for color, texture, moistness, flavor and overall desirability. Specific volume decreased as the level of lentil protein increased. The control bread had the highest specific volume which was significantly higher (p < 0.05) than the lentil supplemented breads. Bread crumb became darker in color with increasing lentil protein levels as shown by a decrease in Hunter L values. Hunter 'a' values increased in breads with higher lentil protein contents but there was little change in Hunter 'b' values. Lentil proteins resulted in a decrease in crumb compressibility. There was a linear relation between levels of protein replacement and protein contents of the breads. The 5%, 7.5% and 10% lentil protein replacements increased the protein contents of the breads from 11.44% to 13.-2%, 13.80% and 14.59% respectively. Although the lentil breads received lower sensory evaluation scores than the control breads, they were judged as acceptable at the 5%, 7.5% and 10% substitution levels. These findings are significant because the supplemented breads have higher nutritional value. This would help reduce nutritional deficiency problems especially in areas where protein malnutrition exists.
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