Amino Acid Profile and Fortification Potential of Protein Fraction from Samanea saman Seed

¹ Department of Food Technology, Institut Teknologi Kalimantan, Balikpapan, 76127, Indonesia
² Department of Chemistry, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia

Abstract

The amino acid composition and fortification potential of the protein fraction from Samanea saman seed were evaluated. This study determined protein content, extracted proteins under alkaline conditions, fractionated them at pI 5 and pI 6, and analyzed essential amino acids (EAAs). Protein content was measured by the Kjeldahl method, while protein fractions were identified using RP-HPLC (Shimadzu 10A, Japan) with a fluorescent detector. Samanea saman seeds contained 34.95% crude protein. Protein recovery reached 18.70% at pI 5 and 11.39% at pI 6. The pI 5 fraction contained 38.16% EAAs, while the pI 6 fraction contained 25.26%. According to FAO/WHO/UNU (2007) requirements, the pI 5 fraction met the needs for histidine, valine, leucine, isoleucine, lysine, and aromatic amino acids, whereas the pI 6 fraction only fulfilled histidine and aromatic amino acids. These results indicate that the pI 5 fraction possesses stronger potential for food fortification, given its higher total EAA content and broader amino acid adequacy compared to the pI 6 fraction. Overall, Samanea saman seed protein, particularly the pI 5 fraction, can serve as a promising alternative protein source for improving nutritional quality in food formulations.