Preliminary studies on processing of sunflower seed to obtain edible protein concentrates | Zendy

Shamanthaka Sastry M. C. | Zendy; Subramanian N. | Zendy

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Preliminary studies on processing of sunflower seed to obtain edible protein concentrates

Author(s) -

Shamanthaka Sastry M. C.,

Subramanian N.

Publication year - 1984

Publication title -

journal of the american oil chemists' society

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.512

H-Index - 117

eISSN - 1558-9331

pISSN - 0003-021X

DOI - 10.1007/bf02636213

Subject(s) - sunflower , polyphenol , food science , chemistry , lysine , sunflower seed , sodium , protein digestibility , chromatography , agronomy , biochemistry , biology , amino acid , organic chemistry , antioxidant

A process for obtaining edible‐grade sunflower protein concentrate has been standardized. Dehulling the seed and removing polyphenols were accomplished using a centrifugal sheller and treating the kernels with acidified sodium chloride solution. The sunflower protein concentrate had a protein content of 60%, available lysine of 3.4 g/16 g N and was free from polyphenols. The protein efficiency ratio (PER) of the concentrate was 2.4 and in vitro digestibility was 90%.

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