In Vitro Protein Quality of Goat Milk Yogurt Enriched with Mung Bean Extract

Hardi Firmansyah; Risti Rosmiati; Esi Emilia; Zulfa Nur Hanifa; Kanaya Yori Damanik; Iza Ayu Saufani

doi:10.51556/ejpazih.v14i2.496

Authors

Hardi Firmansyah Nutrition Study Program, Universitas Negeri Medan
Risti Rosmiati Nutrition Study Program, Universitas Negeri Medan
Esi Emilia Nutrition Study Program, Universitas Negeri Medan
Zulfa Nur Hanifa Nutrition Study Program, Universitas Negeri Medan
Kanaya Yori Damanik Nutrition Study Program, Universitas Negeri Medan
Iza Ayu Saufani Nutrition Study Program, Universitas Negeri Medan

DOI:

https://doi.org/10.51556/ejpazih.v14i2.496

Keywords:

Essential amino acids, In Vitro protein quality, goat milk yogurt, mung bean extract

Abstract

Background: Protein is essential for tissue synthesis and immune regulation, with goat milk known for its high protein quality. However, goat milk yogurt may lack a complete essential amino acid profile, leading to fortification strategies for improved nutrition. Objectives: This study aims to compare the amino acid composition and in vitro protein quality between goat milk yogurt and goat milk yogurt enriched with mung bean extract. Methods: Key protein quality indicators, including Total Sulfur Amino Acids (TSAA), Total Aromatic Amino Acids (TArAA), Total Amino Acids (TAA), and Total Essential Amino Acids (TEAA), were calculated. Ratios such as TEAA/TAA, cysteine/TSAA, and leucine/isoleucine were determined. Protein quality was assessed with Predicted Biological Value (P-BV), Predicted Protein Efficiency Ratio (P-PER), Chemical Score, Amino Acid Score (AAS), and Essential Amino Acid Index (EAAI). Results: The amino acid composition of both yogurt samples differed significantly (p<0.05). The addition of mung bean extract increased certain amino acids, such as histidine, cystine, and glycine, but reduced several essential amino acids, like lysine, leucine, and methionine. Mung bean fortification increased TEAA from 14.89 g to 16.10 g, improved the TEAA/TAA ratio, and enhanced protein quality indices, including P-PER and chemical score. Conclusions: Mung bean extract significantly enhanced the essential amino acid content and protein quality in goat milk yogurt.

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