Leaf protein concentrate as a nutrient-dense protein source from vetch and triticale mixture: A comparative analysis...

Green leaves from legumes and grasses have long been recognized as potential sources of protein for feed and food. Selecting an appropriate processing method is crucial for protein concentration and can also affect the composition of phytonutrients important for human and animal health. This study examines the extraction of leaf protein concentrate (LPC) from a mixture of fresh vetch-triticale biomass, using microwave coagulation (MWC) as the control method compared to fermentation processes, including lactic acid fermentation (LAF), induced Lactobacillus fermentation (LBF), and yeast-bacteria fermentation (YLBF). MWC yielded a higher percentage (11.2 %) of macroaggregate-containing LPCs with a crude protein content of 44.78 m/m%. The crude protein content of post-fermentation LPCs ranged from 35.14 to 38.50 m/m%, but SDS-PAGE analysis revealed that these LPCs were more readily solubilizable and contained higher levels of essential amino acids, such as methionine and isoleucine. Fermentation processes were also more effective at converting flavonoids into health-promoting aglycones, including chrysoeriol (248.5-283.9 μg g^-1), luteolin (242.6-304.1 μg g^-1), and isovitexin (72.6-91.6 μg g^-1). Among the fermentation methods, LBF and YLBF were preferable for accumulating these health-promoting flavonoids.