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CHEMICAL COMPOSITION OF BUFFALO GOURD, A POTENTIAL FOOD SOURCE
Author(s) -
BERRY J. W.,
WEBER C. W.,
DREHER M. L.,
BEMIS W. P.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00647.x
Subject(s) - gourd , starch , linoleic acid , food science , forage , perennial plant , pulp (tooth) , chemistry , lignin , biology , botany , agronomy , horticulture , fatty acid , biochemistry , medicine , pathology
Various parts of the perennial Buffalo gourd, Cucurbita foetidissima HBK, have been analyzed for crude protein, crude fat, acid detergent fiber, lignin, ash and gross energy content. The embryo, which contains about 48% oil, has a protein content exceeding 70% after oil has been extracted. The content of linoleic acid in the oil ranges from 45–65%. The roots contain more than 55% starch on a dry‐weight basis. The vine forage and fruit pulp have potential as a roughage source for ruminants. This feral plant is well adapted to arid lands and merits further investigation as a possible source of oil, protein and starch.