Nutritional Value, Antinutritional Factors, and Protein Quality of Brosimum alicastrum Seeds: A Sustainable Protein Source

This study evaluated the nutritional and antinutritional (ANFs) composition and protein profiles of different components of Ramon (Brosimum alicastrum) seed, including the seed coat, fruit, and both roasted and green (unprocessed) seeds. Proximate composition, mineral content, ANFs quantification, amino acid profile, in vitro protein digestibility, SDS-PAGE, proteomics, and gluten ELISA were performed. Protein contents ranged from 9.85 to 10.69 g/100 g. ANFs─saponins (961.10–1337.58 mg DE/100 g), tannins (12.67–208.66 mg CE/100 g), phytic acid (1327.88–3592.51 mg/100 g), and oxalates (365.08–1431.48 mg CaC₂O₄/100 g)─varied by processing. In vitro digestibility-corrected amino acid scores (25.05–47.85%) confirmed low to moderate digestibility. SDS-PAGE showed low-molecular-weight proteins (<25 kDa) predominantly, and mass spectrometry corroborated the presence of β-amylase and glucan-phosphorylase proteins. Gluten ELISA analysis confirmed Ramon flour is gluten-free. These results highlight Ramon seeds as a sustainable, nutrient-dense, gluten-free protein source suitable for functional food applications, addressing future protein security needs.