Microwave-assisted production of underutilized moth bean (Vigna aconitifolia) protein concentrate: Influence of irradiation on protein extraction yield, physicochemical, functional, antioxidant, amino acid profile, and in-vitro digestibility

Key Points

• In-vitro digestibility increased significantly following microwave-assisted protein extraction, improving nutrient availability.
• Key metrics reveal that the protein extraction yield reached 85%, indicating successful optimization of the process.
• Assessment using microwave-assisted production highlighted improvements in functional and physicochemical properties of the protein concentrate.
• Findings suggest potential for moth bean as a valuable nutritional resource, emphasizing the need for wider application in food products.