Marigolds: A Promising Source of Plant-Based Protein
As the quest for alternative proteins intensifies, researchers from the University of Georgia have unearthed a surprising contender: the marigold. Known for its vibrant blooms, this flower may also be a valuable source of plant-based protein.
In a recent study, scientists discovered that the protein content in marigolds is comparable to that of quinoa. Additionally, marigold protein remains stable at higher temperatures, unlike proteins derived from peas and chickpeas. This characteristic renders it a promising ingredient for baking applications.
Beyond its thermal stability, marigold protein enhances emulsification, making it beneficial for products like salad dressings that require binding.
Moreover, marigolds are rich in fiber, antioxidants, and essential minerals such as calcium, potassium, and iron. These nutritional benefits, combined with its protein potential, position marigold as a multifunctional ingredient.
Historically, edible marigolds have been utilized in various cultures, although only specific varieties are considered safe for consumption. Researchers are optimistic that these findings will promote innovative uses for marigolds, which are frequently discarded.
The study, a collaborative effort by researchers from UGA and the Indian Institute of Technology-Delhi, is published in ACS Food Science & Technology.
