Characterization of lecithin produced from Nigerian soybean (Glycine max) and sesame (Sesamum indicum) varieties: yield, quality and functional properties

Abstract

Abstract Lecithin is a naturally obtainable functional food ingredient with diverse functions in the food system. The study aimed to determine the characteristics of lecithin produced from six Nigerian varieties of soybean and sesame seeds. Oil was extracted from each of the seed varieties, followed by lecithin isolation from oils. Lecithin yield, quality (Free fatty Acid, Acid Value, Saponification Value, Peroxide value and Iodine Value) and functional properties (Critical Micelle Concentration, Phospholipids Content, Solubility, Antioxidant Capacity and Color) were investigated. A commercial lecithin brand served as the control. Lecithin yield ranged from 14.5% in TGX 1905-6F to 27.5% in NCRISOY 3 for soybean varieties, and 4.8% in NCRIBEN 03L to 9.5% in NCRIBEN 05L for sesame varieties. Statistical analysis revealed significant difference (P < 0.05) in lecithin yield and quality index as well as in functional parameters among the varieties evaluated. NCRISOY 4 soybean variety demonstrated exceptional lecithin yield, quality and functional potential. This research provides baseline data on lecithin availability, content and preliminary quality and functional characteristics for Nigerian soybean and sesame varieties, informing future research and utility of these varieties as sources of lecithin for applications in the food industry, promoting sustainable consumption pattern and resource efficiency in line with the dream of the Sustainable Development Goals 12 and other relevant SDGs.

Keywords

• Food ingredients
• Lecithin
• Nigerian-oilseeds
• Quality-attributes