Determination of the chemical composition, the physicochemical properties of the oil extract and the amino acid profiles of the seeds of &lt;i&gt;Telfairia occidentalis&lt;/i&gt; (fluted pumpkin)

Akpabio, UB; Ukpong, J. A.; Eka, O.U.

doi:10.4314/gjpas.v14i3.16811

Cited by 4 publications

(3 citation statements)

References 11 publications

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“…However the low iodine value of Mangifera indica makes it unsuitable for paint production. [28]. The seed oils can also be used in the electrical industry as insulators as vegetable oils are non-toxic to the environment and are biodegradable if spilled.…”

Section: Discussionmentioning

confidence: 99%

Extraction and Characterization of Vegetable Oil from Mango seed, Mangifera indica

Olajumoke¹

2013

IOSR-JAC

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A study of the proximate composition of the seed of Mango, Mangifera indica was conducted. The proximate composition of the seed is Ash 2.82%, Moisture 19.80%, Ether extract 25.57%, Crude protein 6.58%, Crude Fibre 4.69% and Carbohydrate 40.50%. The result of the proximate composition led to the extraction and characterization of the physiochemical properties of vegetable oil obtainable from the seed. Solvent extraction yielded oil with physiochemical results: Melting point (20 o C), Refractive index (1.449), Peroxide value (1.20), Acid value (16.68mg), Iodine value(5.58), Saponification value (71.52). The results reveals that the oil extracted can be useful economically.

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Section: Discussionmentioning

confidence: 99%

Extraction and Characterization of Vegetable Oil from Mango seed, Mangifera indica

Olajumoke¹

2013

IOSR-JAC

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“…The proportion of essential amino acids in feed ingredients is generally believed to determine the quality of protein feedstuffs. In general, protein feedstuffs should contain minimal 33% or more essential amino acids [ 22 ]. Indeed, the seed from mature unripe and ripe papaya contains about 48 and 47% of essential amino acids, respectively.…”

Section: Papaya Seed As Protein Source For Poultrymentioning

confidence: 99%

Papaya (Carica papaya L.) seed as a potent functional feedstuff for poultry – A review

Sugiharto

2020

Vet World

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The steady increase in the price of protein feed ingredients and the retraction of antibiotics from diets has encouraged nutritionists to search the alternatives for protein source and functional feedstuffs that can substitute the role of antibiotic growth promoters in poultry production. With crude protein of 24-30%, in vitro protein digestibility of 80% and proportion of essential amino acids of 47%, seed from ripe papaya may be exploited as the alternative protein feed ingredient for poultry. Moreover, the growth promoting effect, antimicrobial and antiparasitic activities, and immunomodulatory and antioxidative activities may confirm the potential of papaya seed as a functional feedstuff that could replace the role of antibiotic growth promoters for poultry. The in-depth study is needed to further elucidate the functionalities of papaya seed on poultry. This review provides the updates on the nutritional contents of papaya seed, the potential of papaya seed as an alternative to conventional protein-rich ingredient, the growth-promoting effect of feeding papaya seed, the antimicrobial and antiparasitic activities of papaya seed, antioxidative activities of papaya seed, and the immunomodulatory activity of papaya seed on poultry.

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“…Generally from these results, normal storage ripening increased the concentrations of phenylalanine, leucine and glutamine while the values obtained for isoleucine and threonine got decreased in the various stages of ripening. It is pertinent to note that high quality proteins must contain the essential amino acids in proportion capable of promoting growth when they are the sole source of protein in diet and they should contain 33% or more essential acids [38]. From the average values of essential amino acids obtained for mature unripe and ripe seeds of 48.25% and 46.75%, their proteins are expected to be of high quality.…”

Section: Discussionmentioning

confidence: 99%

Amino Acid and Functional Characteristics of Pawpaw (Carica papaya) Seeds under Normal Storage Ripening

Oyeleke

Adetoro

Sulaiman

et al. 2017

AIR

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The amino acid contents and the functional properties of matured unripe, ripe and overripe pawpaw (Carica papaya) seeds were carried out using standard methods as follow up to a previous paper where some aspects of the chemical composition of the seeds at different ripening stages were determined. Twenty amino acids comprising ten essential and non-essential amino acids were detected, out of which total essential amino acids (EAA) in % were 48, 47 and 24 while nonessential amino acids in % were 52, 53 and 76 in unripe, ripe and overripe pawpaw seeds respectively. Functional properties for bulk density (BD), water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity (FC), emulsion capacity (EC), gelation capacity (GC) and viscosity were also determined. Favourable functional properties and the amino acids makes the results from this study an important index to the use of the seeds from the various ripening stages a means of supplementing the existing source of nutrient in food formulation.

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Determination of the chemical composition, the physicochemical properties of the oil extract and the amino acid profiles of the seeds of <i>Telfairia occidentalis</i> (fluted pumpkin)

Cited by 4 publications

References 11 publications

Extraction and Characterization of Vegetable Oil from Mango seed, Mangifera indica

Extraction and Characterization of Vegetable Oil from Mango seed, Mangifera indica

Papaya (Carica papaya L.) seed as a potent functional feedstuff for poultry – A review

Amino Acid and Functional Characteristics of Pawpaw (Carica papaya) Seeds under Normal Storage Ripening

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