Optimization of Protein Extraction from Sunflower Meal Using Taguchi Design and Regression Modeling for Human...

In response to the growing demand for sustainable protein sources, this study explores the valorization of sunflower meal-a by-product of oil extraction-as a protein-rich ingredient suitable for human nutrition. The aim was to optimize the extraction process and assess the nutritional and safety profile of the resulting protein flour. Mechanical stirring, ultrasound-assisted, and CO₂-assisted extraction methods were evaluated, with mechanical stirring selected for optimization due to its scalability and energy efficiency. A Taguchi L9 orthogonal array was employed to evaluate the effects of pH, temperature, and sample mass on protein content. A first-order regression model was developed and validated (R² = 0.86, p < 0.05), identifying optimal conditions at pH 10.0, 30 °C, and 60 g per 500 mL of distilled water. Under these conditions, protein content reached 49.87%. The extracted protein flour exhibited improved nutritional quality with high protein content, moderate solubility (53.4%), and favorable amino acid composition-particularly rich in glutamic acid, aspartic acid, and arginine. Safety analyses confirmed the absence of detectable aflatoxins and very low PAH levels. These results support the use of sunflower protein concentrate as a sustainable, nutritionally valuable, and safe ingredient for functional food applications. Further studies are recommended to improve functional properties and assess sensory acceptance.