Novel Moringa oleifera Seed Protein Isolates for Plant-Based Burger

Animal protein is a significant source of high-quality and complete protein. However, its production has notable sustainability challenges when compared to plant-based alternatives. Plant-based protein is a more sustainable way to meet global demand for protein while mitigating environmental challenges.  Plant-based proteins are steadily gaining popularity with the change in consumer diet behaviour that emphasizes on “flexitarian" diets where plant-based proteins replace some animal proteins to reduce environmental footprints.

Historically, soy protein is one of the most popular sources of plant proteins along with cereals, legumes, nuts and seeds proteins. Moringa oleifera is one of the species belonging to the Moringaceae family, commonly known as the “Drumstick Tree” or “Horseadish Tree”. Moringa oleifera is native to India, classified as an underutilized crop in Malaysia. M. oleifera seed cake is a valuable by-product due to its high protein content. Billion metric tonnes of Moringa seed cake were generated annually.

Associate Professor Siow Lee Fong led a team of to extract Moringa protein isolates from Moringa seed cake and formulated into plant-based burgers. The Moringa protein isolates is high in oil holding capacity and antifungal properties. The Moringa superfood plant-based burgers is high in protein (23 g/100 g), comparable to beef burger and higher than commercial beef or plant based burger,  gluten free and less cooking loss and shrinkage with higher fat retention compared to beef burgers.

Figure 1 Plant B: Moringa Superfood Plant-Based Burger

“The novel Moringa protein isolates contribute to the new source of plant proteins. Its formulation into development of plant-based burgers is a step forward in plant-based food innovation and solving the food sustainability challenges.” said AP Siow.

Figure 2 Part of the research team. From left Dr Lee Yee Ying, Assoc Prof Siow Lee Fong (principle investigator), Ms Wong Shi Ern, Dr Kirsty Anne Illingworth. Dr Thoo Yin Yin and Dr Michelle Yap Khai Khun are not in the picture.

The team is continuously working on improving the sensory profile of the Moringa plant-based burgers and extend the application of the Moringa seed protein isolates for food applications. At the same time, the team is exploring new plant-based proteins from underutilized crops and food processing by-products to expand the plant-based protein options for sustainable food applications.

Contact: A/Prof. Siow Lee Fong

Phone: 03-55146034

Email: siow.lee.fong@monash.edu