Characteristics of roselle seeds as a new source of protein and lipid
1994
El-Adawy, T.A. | Khalil, A.H.
Chemical composition and nutritional studies of roselle seeds (Hibiscus sabdariffa) were performed. The results of amino acid analysis indicated roselle seed to be a potential high-protein source. Lysine content was found to be similar to that of the FAO reference protein. The most limiting amino acids in roselle seed were found to be valine, isoleucine, and tryptophan. Also, the results of lipid analysis indicated roselle seeds to be a good source of lipid. Fatty acid analysis revealed that linoleic, oleic, palmitic, and stearic acid were the major fatty acid constituents. The most predominant inorganic elements in roselle seed were found to be K, Na, Mg, and Ca. Roselle seeds exhibited high digestibility by a trypsin-pancreatin system. Analysis of tannins and physic acid in roselle seed revealed low levels. The results of Osborne classification indicated that the major protein fraction consisted of globulins. Also, roselle protein gave a sharp spectrum with a maximum absorbance at 272 nm. The present study showed that roselle seed proteins were highly soluble at acid and alkaline pH values, with a minimum solubility at about pH 4. Roselle seed meals had excellent foaming capacity, foam stability, and water absorption capacity.
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