Amino acid composition of Lagenaria siceraria seed flour and protein fractions.

Department of Food Technology, The Federal Polytechnic, Ado - Ekiti, Nigeria.
Journal of Food Science and Technology -Mysore- (Impact Factor: 2.02). 12/2010; 47(6):656-61. DOI: 10.1007/s13197-010-0111-4
Source: PubMed

ABSTRACT Defatted seed flours of Lagenaria siceraria (calabash and bottle gourd) were fractionated into their major protein fractions. The amino acid composition of seed flours and their protein fractions were determined and the protein quality was evaluated. Glutamic acid (139-168 mg/g protein) was the most abundant amino acid followed by aspartic acid (89.0-116 mg/g protein) in both the seed flours and their protein fractions. The total essential amino acid ranged from 45.8 to 51.5%. The predicted protein efficiency ratio and the predicted biological value ranged from 2.4 to 2.9 and 8.7 to 44.0, respectively. Lysine and sulphur amino acids were mostly concentrated in the globulin fractions. The first and second limiting amino acids in seed flours and protein fractions were methionine and valine or threonine. The seed flours contained adequate essential amino acids required by growing school children and adults. The seed has potential as protein supplement in cereal based complementary diets or in the replacement of animal proteins in conventional foods.

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    ABSTRACT: Amino acids of three varieties of Lageneria siceraria seed flours were determined using standard methods of analysis. The three varieties are rich in essential amino acids needed for human health and growth, with a mean of 53.15%. Sulphur amino acid and aromatic amino acid of the seeds ranged from 17.06 mg/g protein to 24.10 mg/g protein and from 80.22mg/g protein to 89.00 mg/g protein respectively. The varieties of these melon seed flours are closely related; however, there are significant differences (P≥0.05) in Cystine, showing that the varieties have some genetic differences.

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May 27, 2014