Although animal proteins provide indispensable amino acids that the body requires for normal growth, maintenance and function, their expensiveness makes them unaffordable especially for most families in the developing countries. This has given impetus to extensive research into under-utilized protein-rich oilseeds such as sorrel as possible alternate sources of good quality protein for tackling the challenge of protein-energy malnutrition which is fast becoming a global challenge. Sorrel seed may hold great potentials as a source of good quality protein, however the presence of hard seed coat, bitter after-taste and associated antinutritional factors have limited its use as protein supplement for humans and food ingredient. This study therefore compared the effect of dehulling sorrel seed to boiling, germination and roasting. This was with the aim of enhancing its utilization as protein source for human nutrition and functional ingredient in food product development. Flours obtained were analyzed for their proximate, mineral, antinutrient, amino and fatty acids composition; in vitro starch and protein digestibility, and functional and antioxidative properties. Protein content (ranged from 24.93% - 32.91%) significantly increased due to processing; dehulling alone accounted for a percentage increase of 32.01%. Similarly, dehulling increased all essential amino acids (except isoleucine and valine) at percentage which ranged from 3.63% - 61.17% whereas other processing methods caused significant reductions. Lysine, leucine, valine, arginine and phenylalanine were the most abundant essential amino acids, while methionine and cystine were the first and second limiting amino acids. Palmitic, linoleic, oleic and stearic acids were the most abundant fatty acids. Mineral composition was K > Ca > Mg > Na > Fe > Zn > Mn. Dehulled seed flour had highest in vitro protein digestibility (75.87%). Improved amino acid composition, antioxidative and functional properties of sorrel seed flour due to dehulling may indicate the potential of this flour to serve as a protein supplement and functional ingredient for food product development.
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