Chemical composition, amino acid analysis and functional properties of breadnut (Artocarpus altilis) flour

Autor:	Tayo N. Fagbemi, A. A. Oshodi, K. O. Ipinmoroti
Rok vydání:	1999
Předmět:	chemistry.chemical_classification Methionine Cystine food and beverages Glutamic acid Amino acid chemistry.chemical_compound chemistry Biochemistry Valine Aspartic acid Food science Solubility Essential amino acid Food Science
Zdroj:	Nahrung/Food. 43:402-405
ISSN:	1521-3803 0027-769X
DOI:	10.1002/(sici)1521-3803(19991201)43:6<402::aid-food402>3.0.co;2-y
Popis:	Breadnut flour was processed and evaluated in the laboratory for chemical composition, amino acid and functional properties. The results showed that breadnut flour contained high quality protein with total essential amino acid of 55.1% which is comparable with that of soya flour and egg; while it is better than most nuts and oil seeds. Most of the essential amino acids satisfy the range for infant requirement or even higher than the maximum value of the range. The most predominant amino acids in breadnut are valine, glutamic acid and aspartic acid, while the limiting amino acid is methionine + cystine. Breadnut protein has minimum solubility at pH 5 and maximum solubility at pH 8. Potassium is the most abundant among the minerals determined (0.7 g/100 g) while magnesium (0.08 g/100 g) is the least. The result of the functional properties showed that the flour may be useful as a thickener and protein supplement in diet.
Databáze:	OpenAIRE
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