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PROTEIN CONTENT AND AMINO ACID COMPOSITION OF PROTEIN OF SEEDS FROM TOMATOES AT VARIOUS STAGES OF RIPENESS
Author(s) -
BRODOWSKI DANIEL,
GEISMAN J. R.
Publication year - 1980
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.1365-2621.1980.tb02582.x
Subject(s) - ripeness , lysine , food science , composition (language) , chemistry , amino acid , horticulture , biology , botany , ripening , biochemistry , linguistics , philosophy
ABSTRACT Tomato seeds represent a large portion of the waste generated during the processing of liquid tomato products. With mechanical harvest, green fruit also become waste. There was no significant change in either seed protein content or amino acid profile as tomatoes ripened from green mature fruit. Tomato seed protein contains approximately 13% more lysine than soy protein which would allow it to be used in fortifying low lysine foods. These results indicate that seeds from processed fruit, culls, and other waste fruit could be used as a source of protein.