PRODUCTION OPTIMIZATION OF ORA-PRO-NÓBIS PROTEIN HYDROLYSATE FOR FOOD PRODUCTS USE

Abstract

Despite the vast biodiversity of edible plant species, humans utilize only about one thousand species. Plants
that are unknown, underutilized, and have one or more edible parts are referred to as Non-Conventional
Edible Plants (NCEPs). Among them, Ora-pro-nobis (OPN) stands out for its high protein content. This
study aimed to perform the physicochemical characterization of flour derived from two Ora-pro-nobis
species, namely Pereskia aculeata Mill (PAM) and Pereskia grandifolia Haw (PGH). The species were
analyzed for moisture, protein, lipids, crude fiber, and ash content. The flour from the species with the
highest protein content was subjected to enzymatic hydrolysis. To optimize the production of the protein
hydrolysate, a Rotatable Central Composite Design (RCCD) was adopted, evaluating the independent
variables time, temperature, and enzyme concentration. The dependent variables analyzed were the degree of hydrolysis and the percentage of free radical scavenging activity. The present study shows that OPN presents high levels of protein, fiber, and minerals, indicating that this plant source has potential to contribute to the diet to meet the recommended daily intake of these nutrients. However, enzymatic hydrolysis with bromelain had no significant effect on the degree of hydrolysis or free radical scavenging percentage, indicating that the model was not predictive for this experiment. Therefore, further studies on the nutritional analyses of Ora-pro-nobis are suggested to enhance its potential for developing new products, food enrichment, and formulations as a substitute for proteins and nutrients derived from animal products.