| Autor: |
Araoye, Kudirat Titilope, Obeto, Wilson Ose, Otolowo, Dupe Temilade, Oje, Opeyemi James, Osundahunsi, Oluwatooyin Fararmade |
| Předmět: |
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| Zdroj: |
Journal of Culinary Science & Technology; 2023, Vol. 21 Issue 1, p118-126, 9p |
| Abstrakt: |
Flour and protein concentrate of African nutmeg (Pycnanthus angolensis) were subjected to standard analytical techniques to evaluate nutrient composition. Protein content was 27.40% and 60.72% for flour and protein concentrate, respectively. Amino acid profile revealed high content of leucine (6.73–6.88), lysine (5.77–8.23), arginine (5.71–5.86) and methionine (1.61–3.29). Iron was 46.8 to 262.8 mg/100 g and potassium 13.40 to 25.70 mg/100 g. Calcium was in the range of 0.21 to 27.46 mg/100 g, magnesium (7.84 to 58.50 mg/100 g) while manganese and zinc were also present in significant amount. Potential exist for the seeds in development of value-added food products to ameliorate malnutrition. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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