Use of underutilized beans to obtain alternative proteins and produce fungal biomass for the food industry

Abstract

The search for more sustainable food systems, associated with changes in lifestyles and consumption patterns, has increased interest in alternative protein sources capable of diversifying diets. Among these alternatives, underutilized plant sources and biomass produced by biotechnological processes stand out, presenting opportunities for the development of new ingredients and raw materials for the food industry. In this context, the aim of the entire work was to evaluate the potential of different underutilized beans for the extraction and application of alternative proteins, as well as their use as a substrate for fungal biomass production. The first article evaluated the extraction of a protein concentrate from common bean (Phaseolus vulgaris L.) classified as "Off-Type" and its application in hybrid chicken sausage, with a 25% replacement of animal protein. The incorporation of the concentrate did not promote significant changes in most of the evaluated parameters, demonstrating its potential as a protein ingredient, although possibilities for improvement in sensory characteristics were identified. The second article evaluated different varieties and cultivars of underutilized beans (Mucuna aterrima, Mucuna cenereum, Cajanus cajan, Canavalia ensiformis, and Lablab purpureus) subjected to maceration and thermal treatment. The treatments did not significantly influence the centesimal composition, while the observed differences were mainly associated with the type of grain. However, the technological properties highlighted the importance of controlling the thermal treatment conditions to preserve the functionality of the flours and promote their use as ingredients in food preparation. The third article investigated the use of Mucuna aterrima bean flour and bran as a substrate for the cultivation of Pleurotus ostreatus, aiming at the production of fungal biomass as an alternative protein source. The treatment containing 8% mucuna flour in water showed higher biomass production, without the need for supplementation. The findings highlight the potential of these raw materials in different production strategies and applications of alternative proteins, expanding their utilization possibilities in the food sector.