Novel‐Assisted Extraction Methods for Protein Recovering From Bambara Groundnut: Composition, Techno‐Functional and Digestibility

This study evaluated the extraction efficiency, composition, and techno‐functional properties of bambara groundnut protein (BGP) obtained using enzyme‐assisted (EAE), ultrasonic‐assisted (UAE), and microwave‐assisted extraction (MAE) methods, compared to conventional alkaline extraction (CE). Results showed significant improvements in yield (15.01%–32.34%), protein composition (72.36%–85.79%), solubility (49.04%–66.82%, pH 10), and techno‐functional properties of BGP. Phytate and trypsin inhibitory activity were significantly reduced, while in vitro protein digestibility increased (89.02%–94.48%). BGP exhibited significant differences in surface hydrophobicity, while DSC revealed slight changes in thermal characteristics, indicating structural modifications. SDS‐PAGE revealed consistent major protein bands (17–63 kDa), suggesting no major alterations in molecular weight. However, EAE showed slightly reduced protein band intensity at ∼63 kDa, suggesting partial hydrolysis. While UAE and MAE yielded the highest protein content and purity, respectively, EAE provided the best balance of techno‐functional properties and digestibility, making it the most promising method for BGP extraction.