Preliminary results on the chemical composition of the Turkish carob beans

Autor:	Yusuf Vardar, Özcan Seçmen, M. Ahmed
Rok vydání:	1972
Předmět:	Sucrose Fructose Maltose chemistry.chemical_compound chemistry Chemistry (miscellaneous) Valine Botany Food science Proline Leucine Sugar Chemical composition Food Science
Zdroj:	Qualitas Plantarum et Materiae Vegetabiles. 21:367-379
ISSN:	1573-9104 0921-9668
DOI:	10.1007/bf01099604
Popis:	The present study embodies investigations on the chemical composition of three types of carob fruits viz. sisam, fleshy and wild. A perusal of analytical and chromatographic results reveals that the pods of sisam type are rich in sugar content (43.84%) as compared to that of wild and fleshy types. The sugars in general are of non-reducing type. The pods contain four kinds of sugars, namely: glucose, fructose, maltose and sucrose; latter being the principal constituent. In comparison with sugar content the protein content of pods is very low being 2.48%–4.76%. There are four types of amino acids present in the pods, namely: alanine, proline, leucine and valine. The fruits are very poor in fats. As compared to the pods, seeds in general lack sugars but possess higher protein, fat and ash content.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fde6905c6caefeab15727a0558a0eebd https://doi.org/10.1007/bf01099604 Zobrazit plný text záznamu Full text from SpringerLink