THE PHYSICAL PROPERTIES AND NUTRITIONAL COMPOSITIONS OF LEAF PROTEIN CONCENTRATES AND BY PRODUCTS FROM BUSH MANGO (Irvingia gabonensis baill) PLANT OBTAINED FROM OVIA NORTH EAST LGA, EDO STATE, NIGERIA
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Abstract
This study examined the Extraction of Leaf Protein Concentrates (LPC) from Irvingia gabonensis (Bush Mango) leaves using three different methods: Heat Coagulation, Alum Precipitation, and Acid Coagulation to evaluate their effects on the Physical Properties, Nutritional Composition, and Phytochemical Constituents of the products. Fresh Leaves collected from a part of Edo State were processed into a Slurry, and the resulting LPC and Bagasse were analyzed for Proximate, Mineral, and Phytochemical Contents using Standard Laboratory Procedures (AOAC, 2019). Results showed that the Extraction Method significantly influenced the quality and Nutrient Content of the LPC. The Alum Precipitation method produced the highest Crude Protein (32.95%) and ash (8.50%) values, while the Acid Coagulation method gave the highest Moisture (20.20%) and Carbohydrate (45.54%) levels.
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