<i>In vitro</i> Protein Digestibility (IVPD), Surface Hydrophobicity (So) and Functional Properties of <i>Aduwa (B.aegyptiaca</i> Del<i>) </i>membran<i>e </i>Protein<i> </i>Products

Over the years, the demand for plant-based protein ingredients has continued to attract food processors globally. This study reports the protein recovery, in vitro protein digestibility (IVPD), Surface hydrophobicity (So), and functional properties of Aduwa meal using various extraction procedures. The meal was defatted to obtain a protein concentrate (APC) and was further processed with membrane molecular cut-off ultrafiltration to obtain membrane sodium hydroxide (mNaOH) and membrane sodium chloride (mNaCl) concentrates. APC samples had high yield in percent proteins, APC and mNaCl samples showed higher protein digestibility (86.46%,81.73%) and surface hydrophobicity (1023, 174.10%)) compared to mNaOH (71.73% and 66.69%) sample, however low solubility (20%–55%) was seen in APC compared to mNaOH (50%–60%) and mNaCl (70%–100%). The mNaCl sample formed better emulsions at pH 9.0 compared to the other samples, and its foaming capacity and stability were better at a 15 mg/mL concentration. The extraction of membrane sodium chloride concentrates from Aduwa protein is a promising functional ingredient with potential applications in the beverage, pharmaceutical, and food industries. Keywords: Aduwa, protein concentrate, membrane concentrates, yield, digestibility, proximate, functional, properties,