Development and characterization of a sustainable plant-based protein powder from peanut meal and Moringa oleifera for human nutrition

Food and Humanity Pub Date : 2025-07-08 DOI:10.1016/j.foohum.2025.100706

Ravindran Hanisha , Shanmuga Sundaram Lokeshwari , Velayutham Vidya Sree , Parthiban Vaishnavi , Dharanikumar Niranjana , Yuvaraj Dinakarkumar

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Abstract

This study addressed the need for nutrient-rich protein substitutes by creating a sustainable, plant-based protein powder from peanut meal and Moringa oleifera leaves. The formulation was optimized using the Lowry technique based on protein concentration, resulting in a 12:7:1 ratio of peanut meal, Moringa oleifera, and honey powder. GC-MS and FTIR analyses identified functional groups, bioactive substances, and essential proteins, supporting the nutritional and physiological benefits of the powder. Nutritional analysis revealed a low carbohydrate and high protein content, and solubility testing demonstrated good mixability. Antimicrobial tests showed moderate antifungal and strong antibacterial activity. Cytotoxicity evaluation indicated negligible toxicity, while antioxidant assays showed significant radical scavenging capacity. These results suggest that the formulation is a sustainable, nutrient-dense, and viable protein supplement.

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花生粕和辣木可持续性植物蛋白粉的研制与表征

本研究通过从花生粉和辣木叶中制造可持续的植物性蛋白粉，解决了对营养丰富的蛋白质替代品的需求。以蛋白质浓度为基础，采用Lowry技术对配方进行优化，得到花生粕、辣木、蜂蜜粉的比例为12:7:1。GC-MS和FTIR分析鉴定了功能基团，生物活性物质和必需蛋白质，支持粉末的营养和生理益处。营养分析表明该品种碳水化合物含量低，蛋白质含量高，溶解度测试表明其可混合性好。抑菌试验表明，其抑菌活性中等，抑菌活性较强。细胞毒性评价显示毒性可忽略不计，而抗氧化试验显示显著的自由基清除能力。这些结果表明，该配方是一种可持续的、营养密集的、可行的蛋白质补充剂。

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Food and Humanity

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