Extaction des protéines végétales pour la fabrication d’un complément alimentaire

Abstract

This study aims to manufacture a 100% plant-based protein nutritional supplement by harnessing the nutritional properties of three selected seeds from Chenopodium quinoa, Pisum sativum L., and Cucurbita pepo L. These seeds, rich in high-quality proteins and beneficial bioactive compounds, were chosen to meet the specific nutritional needs of athletes seeking natural sources of nutrition. The process involved cleaning, drying, and grinding the seeds, followed by alkaline extraction (NaOH), acid precipitation (HCl), centrifugation, and final drying. Qualitative chemical analysis confirmed the absence of secondary metabolites such as phenols, flavonoids, alkaloids, tannins, terpenes, and sterols, indicating the presence of only proteins and carbohydrates. Quantitative analysis revealed high protein contents of 44.22% for Chenopodium quinoa, 35.70% for Pisum sativum, and 35.40% for Cucurbita pepo L. The carbohydrate contents were 48.36%, 9.64%, and 0.16%, respectively, per 100 g of extract. A formulation combining the three extracts produced a powdered dietary supplement containing 39% protein, 13.08% carbohydrates, 10.45% lipids, 0.41% fiber, and 2.36% minerals, thereby enhancing the overall nutritional value of the product. This plant-based supplement, free from animal-derived ingredients and undesirable secondary compounds, is based on an innovative combination and an optimized extraction method. To our knowledge, no existing formulation combining quinoa, peas, and pumpkin has yet been developed, making this work both novel and promising for future applications in functional food and sports nutrition.