Santamaria-Fernandez, Maria; Ytting, Nanna Karkov og Lübeck, Mette
Based on our results, up to 86% of the proteins in the green juice were recovered in the leaf protein concentrate (LPC) by means of lactic acid fermentation. Red clover presented the highest protein content and resulted in the extraction of 65e98 kg crude proteins per ton dry matter and the production of 186 e235 kg dry LPC per ton dry matter. The plants development stage significantly influenced the process figures i.e. protein extractability and production of protein concentrate were reduced with maturity. Accordingly, the maturity of the plants should be addressed when utilized as feedstock for producing protein concentrates for animal feeding in order to optimize the process yields.