Evaluation of the Yield, Physical Characteristics, and Proximate Compositions of Leaf Protein Concentrates and Bagasse of Scent Leaf Plant (Ocimum gratissimum

The global search for sustainable, plant-based protein alternatives has spotlighted underutilized botanicals such as Ocimum gratissimum (scent leaf), widely known for its culinary and medicinal value. Therefore, the objective of this study was to evaluate the yield, physical properties, and proximate composition of scent leaf protein concentrates (SLPCs) and scent leaf bagasse (SLB) using appropriate standard methods after wet- and dry-milling. Results showed that milling method had no significant effect on SLPC yield (wet-milling: 7.34%; dry-milling: 7.21%), suggesting both approaches are comparably effective. SLPCs produced by both methods retained desirable physical qualities, including stable colour, texture, and aroma over a three-day period. Proximate analysis revealed significantly higher crude protein content in SLPCs (wet: 40.98%; dry: 40.26%) compared to whole leaf meal (16.94%) and SLB (10.98%), while SLB contained the highest crude fiber (22.47%). SLPCs also had higher ether extract and ash contents, indicating enrichment of lipids and minerals during extraction. The SLB, despite being a by-product, demonstrated high fiber content, stable physical properties, and pleasant aroma, highlighting its potential for food or feed use. In conclusion, O. gratissimum leaves are promising for protein concentrate production via either milling method. Both SLPCs and SLB hold potential as functional ingredients in food or animal feed, though further studies on sensory attributes and the nutritional value of scent leaf whey are recommended.