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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Chemical, Functional, and Nutritional Properties of Egusi (Colocynthis citrullus L.) Seed Protein Products
Journal of Food Science, Volume 47, No. 3, Year 1982
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Description
Egusi (Colocynthis citrullus L.) kernels contain 52.0% oil, 28.4% protein (60% in defatted flour), 2.7% fiber, 3.6% ash, and 8.2% carbohydrate. They are good sources of essential amino acids, especially arginine, tryptophan and methionine, vitamins B1, B2, and niacin, and S, Ca, Mg, Mn, K, P, Fe, and Zn. The oil contains mostly oleic (15.9%) and linoleic (62.8%) acids. Protein isolates that differ in gel electrophoretic patterns and amino acid content can be prepared from the flour in one‐ or two‐step water and sodium hydroxide extractions. The water and oil holding capacities of the flour are 0.7 and 2.6 ml/g, respectively. Thick (mayonnaise‐type) emulsions form in the alkaline pH range and a stable foam forms at pH 5.0. Nutritionally, lysine is the most limiting amino acid (chemical score, 52.4). Copyright © 1982, Wiley Blackwell. All rights reserved
Authors & Co-Authors
Akobundu, E. N.T.
United States, New Orleans
Usda Ars Southern Regional Research Center
United States, Baton Rouge
Louisiana State University
Nigeria, Idah
Federal Polytechnic, Idah
CHERRY, J. P.
United States, New Orleans
Usda Ars Southern Regional Research Center
United States, Baton Rouge
Louisiana State University
Nigeria, Idah
Federal Polytechnic, Idah
SIMMONS, J. G.
United States, New Orleans
Usda Ars Southern Regional Research Center
United States, Baton Rouge
Louisiana State University
Nigeria, Idah
Federal Polytechnic, Idah
Statistics
Citations: 130
Authors: 3
Affiliations: 3
Identifiers
Doi:
10.1111/j.1365-2621.1982.tb12725.x
ISSN:
00221147
e-ISSN:
17503841
Research Areas
Environmental