Utilization of Moringa (moringa oleifera) seed protein isolate in the development of structured plant-based protein cubes

The growing global demand for sustainable and nutritionally adequate protein sources has
intensified research into alternative plant-based proteins. In this context, the present study
investigates the utilization of Moringa oleifera seed protein isolate (MSPI) in the development
of structured plant-based protein cubes. Moringa seeds, particularly defatted seed cake,
represent an underutilized by-product with high protein content and promising functional
properties suitable for food application. Protein isolate was extracted from defatted moringa
seed cake using alkaline extraction followed by isoelectric precipitation. The obtained MSPI
was incorporated into protein cube formulations. A control formulation comprising soy protein
isolate (SPI) and wheat gluten was developed, while experimental formulations were prepared
by replacing SPI with pea protein isolate (PPI) and MSPI in varying proportions. The protein
cubes were prepared through hydration, mixing, kneading, steaming, and shaping processes
to obtain a structured and cohesive product. The developed formulations were evaluated for
proximate composition, and sensory characteristics. MSPI exhibited desirable functional
attributes, including good water absorption and emulsifying capacity, contributing to improved
moisture retention and structural integrity of the cubes. Proximate analysis indicated enhanced
protein content in MSPI-incorporated formulations. Sensory evaluation revealed that the
products were generally acceptable, although slight variations in texture and flavor were
observed with increasing levels of MSPI incorporation. The findings demonstrate that MSPI
can serve as a viable and sustainable alternative to conventional plant proteins in structured
food systems. The study highlights the potential of moringa seed protein isolate in the
development of novel plant-based functional foods, while also promoting the value addition of
agricultural by-products. Further optimization and large-scale application of MSPI could
contribute significantly to the advancement of sustainable protein solutions.