Journal of Food Processing & Technology

Abstract

Production Technology, Chemical Composition and Use of Alfalfa Protein-Xanthophyll Concentrate as Dietary Supplement

Grela ER and Pietrzak K

Modern analyses over the last several decades have shown that alfalfa is an extremely nutrient-rich food source, containing vitamins, minerals and antioxidants. The aim of the study was evaluation of the chemical composition of protein-xanthophyll concentrate from alfalfa (APC) manufactured in France in 2009-2012. Protein-xanthophyll concentrate from alfalfa (APC) was rich in crude protein (534 g kg^-1 DM), linolenic acid (41.7 g kg^-1 DM) and minerals, especially calcium (32.9 g kg^-1 DM) and iron (497.0 mg kg^-1 DM). Furthermore APC is characterized by low level of crude fiber (5.9 g kg^-1 DM) and small amount of L-canavanine (3.2 mg kg^-1 DM). APC may be an important supplement to human diet, because of it required amino acid composition, increased level of linolenic acid ω-3 and high mineral content. The levels of antinutritional compounds do not exceed the acceptable daily limits so the preparation seems to be safe for human health.