Mineral Composition and Mineral Safety Index Assessment of Protein Fractions: A Comparative Study of Five Varieties of legumes

David Bala Passali; Mathew Olaleke Aremu; Amos Idzi Ambo

doi:10.61298/rans.2026.4.2.369

Authors

David Bala Passali
[email protected]

Department of Industrial Chemistry, Federal University Wukari, PMB 1020, Taraba State, Nigeria;

Department of Chemistry, Federal University of Lafia, PMB 146, Nasarawa State, Nigeria
Mathew Olaleke Aremu
Department of Chemistry, Federal University of Lafia, PMB 146, Nasarawa State, Nigeria
Amos Idzi Ambo
Department of Chemistry, Federal University of Lafia, PMB 146, Nasarawa State, Nigeria

Keywords:

Mineral composition, Mineral safety index, Protein concentrates, Protein isolates

Abstract

This study evaluated mineral concentrations, Recommended Dietary Allowance contributions, and the Mineral Safety Index (MSI) of five underutilized legume varieties at three processing stages: defatted flour (DF), protein concentrate (PC), and protein isolate (PI). Potassium was the predominant macro-mineral and increased from 654.02--804.61 mg/100 g in DF to 1216.55--1352.50 mg/100 g in PI. Calcium, phosphorus, iron, zinc, and copper also increased during isolation, reaching 654.81--705.05, 317.65--492.64, 9.94--18.95, 12.06--24.67, and 7.88--9.78 mg/100 g, respectively, in PI. In contrast, manganese decreased from 1.02--2.14 mg/100 g in DF to 0.02--0.25 mg/100 g in PI, indicating loss of soluble, loosely bound forms during aqueous fractionation. Sodium increased moderately to 280.50--291.99 mg/100 g in PI. A 100 g portion of PI provided up to 52% of the adult potassium adequate intake, 70% of the calcium Recommended Dietary Allowance, and 70% of the phosphorus Recommended Dietary Allowance. The Na/K ratio remained favourable (0.17--0.25), while the Ca/P ratio reached 2.063 in PI. MSI assessment indicated wide safety margins for DF and PC, whereas trace-element accumulation narrowed the margin in PI, particularly for copper. These legume fractions are nutrient-dense ingredients, but PI inclusion levels require careful portion control, especially in paediatric formulations.

Dimensions

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