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Some biochemical evaluation of fluted pumpkin seed
Author(s) -
Asiegbu Jerry E.
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740400207
Subject(s) - valine , methionine , pumpkin seed , food science , isoleucine , cystine , chemistry , phenylalanine , amino acid , lysine , degree of unsaturation , leucine , botany , biology , biochemistry , chromatography , cysteine , enzyme
Analysis of fluted pumpkin seed Telfairia occidentalis Hook f. gave protein of 31.1% and oil 47%. The protein is markedly deficient in the sulphur‐containing amino acids (methionine and cystine) followed by lysine, valine, isoleucine and phenylalanine. The oil could be useful for cooking purposes, and the high degree of unsaturation might enable it to be used as a drying oil for paints and varnishes.

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