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Chemical and nutritional studies on hanshi ( perilla frutescens ), a traditional oilseed from northeast india
Author(s) -
Longvah T.,
Deosthale Y. G.
Publication year - 1991
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/bf02662172
Subject(s) - perilla frutescens , perilla , protein quality , linoleic acid , food science , polyunsaturated fatty acid , limiting , nutrient , linolenic acid , chemistry , casein , valine , amino acid , biology , fatty acid , biochemistry , mechanical engineering , raw material , organic chemistry , engineering
Perilla frutescens , an edible oilseed of Northeast India, was evaluated for its nutrient composition and protein quality. It was found to be a rich source of protein (17.0%) and fat (51.7%). The fatty acid profile indicated that perilla oil is rich in polyunsaturated fatty acids, such as linolenic (56.8%) and linoleic (17.6%). The amino acid composition showed that valine was the limiting amino acid of perilla protein. The protein efficiency ratio of the seed protein (2.07) was lower than that of casein (2.99), but comparable to common oilseeds. True digestibility of the seed protein (82.6%) was also lower than that of casein (89.3%).