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Description
Argan press cake (APC), the protein-rich byproduct of argan oil extraction, has historically been used as animal feed but is now largely discarded due to its unsuitability for livestock nutrition. Despite this, APC is a highly promising resource for human food applications. It contains up to 48% protein (dry weight), surpassing conventional plant-based protein sources like soy (36–40%) and approaching the protein density of dried red meat. Its essential amino acid composition, determined by HPLC following acid hydrolysis, matches or exceeds FAO/WHO reference standards, particularly in key amino acids such as leucine, lysine, and methionine.
In vitro digestion assays demonstrated high protein bioaccessibility, underscoring APC’s potential as a digestible and metabolically available protein source for diverse consumer groups, including athletes and elderly populations. This aligns with FAO projections that global protein demand will increase by over 70% by 2050, highlighting APC’s role as a sustainable and low-impact solution to meet nutritional needs.
However, its food application is limited by intense bitterness and astringency primarily due to high levels of saponins. While these compounds exhibit health-promoting bioactivities (anti-inflammatory, anti-hyperlipidemic, and anti-carcinogenic effects), they negatively impact sensory properties and may exert antinutritional effects. Thermal treatments proved ineffective in reducing saponin content, prompting the development of a solid-state fermentation strategy using lactic acid bacteria (LAB) isolated from smen, a traditional Moroccan fermented butter. Preliminary results show significant saponin reduction while preserving APC’s nutritional quality. Optimization of fermentation parameters, including pH, temperature, and inoculum concentration, is ongoing to develop an effective and scalable debittering protocol.
Following successful debittering, the incorporation of APC into innovative food products, such as argan-based non-dairy milk, protein bars, and plant-based meat analogs, is envisioned.
This work demonstrates a circular, sustainable approach to food innovation by valorizing an agro-industrial byproduct into a high-quality, health-promoting ingredient that aligns with global sustainable nutrition goals.
