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Protein Supplementation of Cowpeas with Sesame and Watermelon Seeds
Author(s) -
AKPAPUNAM MAURICE A.,
MARKAKIS PERICLES
Publication year - 1981
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.1365-2621.1981.tb15396.x
Subject(s) - sesamum , vigna , citrullus , food science , biology , casein , lysine , chemistry , botany , horticulture , amino acid , biochemistry
Amino acid analysis of autoclaved cowpeas ( Vigna unguiculata ), defatted sesame ( Sesamum indicum ) and defatted watermelon seeds ( Citrullus vulgaris ) indicated that the proteins of sesame and watermelon seeds have the potential to supplement the proteins of cowpeas nutritionally. Feeding experiments with growing rats demonstrated this supplementation, as shown by the following protein efficiency rat os: cowpeas (C) 1.71; sesame (S) 1.22; watermelon seeds (W) 1.07; 75% C protein and 25% S protein 2.27; 50:50 C and S proteins 2.44; 75% C protein and 25% W protein 2.20; 50:50 C and W proteins 2.28, compared to casein 2.50. The N‐digestibility was high (79 to 81 percent) in all diets. The in vitro lysine availability in treated cowpeas, sesame and watermelon seeds varied from 93% to 95%.