Nutritional Value, Antinutritional Factors, and Protein Quality of <i>Brosimum alicastrum</i> Seeds: A Sustainable Protein Source

This study evaluated the nutritional and antinutritional (ANFs) composition and protein profiles of different components of Ramon (<i>Brosimum alicastrum</i>) seed, including the seed coat, fruit, and both roasted and green (unprocessed) seeds. Proximate composition, mineral content, ANFs quantification, amino acid profile, <i>in vitro</i> protein digestibility, SDS-PAGE, proteomics, and gluten ELISA were performed. Protein contents ranged from 9.85 to 10.69 g/100 g. ANFs─saponins (961.10-1337.58 mg DE/100 g), tannins (12.67-208.66 mg CE/100 g), phytic acid (1327.88-3592.51 mg/100 g), and oxalates (365.08-1431.48 mg CaC₂O₄/100 g)─varied by processing. <i>In vitro</i> digestibility-corrected amino acid scores (25.05-47.85%) confirmed low to moderate digestibility. SDS-PAGE showed low-molecular-weight proteins (<25 kDa) predominantly, and mass spectrometry corroborated the presence of β-amylase and glucan-phosphorylase proteins. Gluten ELISA analysis confirmed Ramon flour is gluten-free. These results highlight Ramon seeds as a sustainable, nutrient-dense, gluten-free protein source suitable for functional food applications, addressing future protein security needs.