Effect of drying temperature on beef lung powder's nutritive, practical, pasting, and storage durability as a potential protein source for dietary supplements

In the current study, a protein compound for inexpensive human food supplements was created using beef lungs. To create a powder-based intermediate product, beef lungs were dried at 50,°C 70°C, and 100 ° C in an air dryer before being pulverised. All samples of beef-lung powder (BLP) dried at various temperatures displayed a 300% waterbinding capacity. The haem-iron concentration and protein quality were considerably reduced by drying temperature, with samples dried at 50°C having the highest haem-iron level (41% of total-iron content). With rising drying temperatures, a discernible rise in glycine content was seen. The BLP-samples dried at 50°C demonstrated the lowest protein degradation according to SDS-PAGE data. All drying temperatures yielded microbiologically safe products, but BLPsamples dried at 50°C had the maximum protein- and lipid-oxidative stability. After six months of storage, the average values of all the microbial counts were within acceptable ranges. The viscosity of the semolina dough reduced (P 0.05) when 10% BLP dried at 70 and 100 °C was added. The addition of 10% BLP dried at 50°C had no influence on the apparent viscosity. The product produced by drying beef lungs at 50°C was of high grade. The outcomes showed that BLP has the potential to be a prospective and economical The nutritional status of numerous social groups, including the undernourished, the elderly, pregnant women, and those recovering from surgery, is significantly improved by protein supplements.