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<p>Quantifying crude protein is crucial in nutrition and agriculture. While the Kjeldahl method, a common technique used for protein measument, is time-consuming and uses toxic reagents, the Lowry method offers a simpler alternative but requires a protein extraction step. The objective of this work was to optimize the extraction process for crude protein measurement using the Lowry technique. The test was carried out on 29 food samples. Two methods were developed from the Lowry technique for measuring crude protein. These were Lowry40 and Lowry50 which differ in the protein extraction temperature. For Lowry40 the extraction was done at 40° C while 50° C for Lowry50. Protein extraction from the samples was done with a combination of physiological water (0.9% NaCl) and NaOH (0.25&#xa0;M, pH = 10). The extracted protein was accurately measured with the Lowry technique. Extraction rates were compared using a t-test, and protein content estimations from Lowry40, Lowry50, and Kjeldahl methods were compared using one-way ANOVA. The lowest extraction rate (12.85 ± 0.06%) was observed for beef at 40&#xa0;°C. This rate increased to 21.29 ± 0.93% at 50&#xa0;°C. Furthermore, the highest extraction rate (100.47 ± 0.69%) was obtained for papaya at 50&#xa0;°C. Under the extraction conditions of NaCl (0.9%) and NaOH (0.25&#xa0;M, pH = 10), the temperature of 50&#xa0;°C was therefore identified as optimal. There is no significant difference between the protein values ​​estimated by Lowry50 and the Kjeldahl method for the samples of avocado, cucumber, papaya, peanut, cashew nut, sesame, yam, sweet potato, potato, fresh BSF larva and fresh <i>Azolla spp</i>. leaf. The Lowry50 method is thus a potentially accurate method for—crude protein estimation in these samples.</p>

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Optimization of Crude Protein Estimation by Lowry Method in Foodstuff and Comparison with Kjeldahl Method

  • 期刊论文

  • 发表日期：

    2025年8月16日

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  • Eyitayo Azaratou Ogbon,
  • Pierre Valery Kemdoun Sinda,
  • Danahe Adanzounon,
  • Robert Viani Kepdieu Tchebou,
  • Daniel Dzepe,
  • Justin Behanzin,
  • Rousseau Djouaka

摘要

Quantifying crude protein is crucial in nutrition and agriculture. While the Kjeldahl method, a common technique used for protein measument, is time-consuming and uses toxic reagents, the Lowry method offers a simpler alternative but requires a protein extraction step. The objective of this work was to optimize the extraction process for crude protein measurement using the Lowry technique. The test was carried out on 29 food samples. Two methods were developed from the Lowry technique for measuring crude protein. These were Lowry40 and Lowry50 which differ in the protein extraction temperature. For Lowry40 the extraction was done at 40° C while 50° C for Lowry50. Protein extraction from the samples was done with a combination of physiological water (0.9% NaCl) and NaOH (0.25 M, pH = 10). The extracted protein was accurately measured with the Lowry technique. Extraction rates were compared using a t-test, and protein content estimations from Lowry40, Lowry50, and Kjeldahl methods were compared using one-way ANOVA. The lowest extraction rate (12.85 ± 0.06%) was observed for beef at 40 °C. This rate increased to 21.29 ± 0.93% at 50 °C. Furthermore, the highest extraction rate (100.47 ± 0.69%) was obtained for papaya at 50 °C. Under the extraction conditions of NaCl (0.9%) and NaOH (0.25 M, pH = 10), the temperature of 50 °C was therefore identified as optimal. There is no significant difference between the protein values ​​estimated by Lowry50 and the Kjeldahl method for the samples of avocado, cucumber, papaya, peanut, cashew nut, sesame, yam, sweet potato, potato, fresh BSF larva and fresh Azolla spp. leaf. The Lowry50 method is thus a potentially accurate method for—crude protein estimation in these samples.