Data underlying the research on: Effects of high-moisture extrusion on nutritional quality of protein isolates and concentrated from different sources

Concerns have been raised over the nutritional adequacy of plant-based meat analogues, driven by the nutrient profile of their plant ingredients and their overall processed nature. To provide insights on the impact of processing on nutritional quality, this study evaluated the impact of high-moisture extrusion (HME) on anti-nutritional factors (ANFs), in vitro protein digestibility, amino acid score, and mineral bioaccessibility in commercial plant protein ingredients: faba bean isolate (FBI), pea protein isolate (PPI), soy protein concentrate (SPC), and vital wheat gluten (VWG). HME reduced the total phenolic content (8-35%) and trypsin inhibitor unit values (44-67%), while phytic acid levels remained stable. HME increased in vitro protein digestibility in SPC by 15–16%, whereas FBI, PPI, and VWG were unaffected despite the ANF reductions. The amino acid scores declined slightly, with PPI showing the lowest reduction (0.9%) and mineral bioaccessibility remained stable across most ingredients and minerals upon HME. This study provides a detailed, ingredient-specific overview of the nutritional effects of HME, demonstrating that the nutritional quality of the tested plant protein ingredients is shaped more by their inherent properties than by HME processing.