Proteins seed, edible

Protein quality studies evaluating various edible portions of the winged bean plant and the results of recent International Field Trials are reviewed. Research efforts have been focused upon the mature seed (protein content 20.7-45.9% in 240 accessions), which is occasionally eaten in parts of Indonesia and Papua, New Guinea. Autoclaved seed meal and wet heat treated seed meal provided a corrected PER value of 1.76 and 1.72 respectively, in comparison to casein control of 2.50. 

While fruits are not normally considered potential sources of protein, some have been found recently to be surprisingly high in crude protein in the edible portion (9, JLO, 11). As indicated in Table II some of the more common fruit such as banana, persimmon and mango have crude protein in the range of 1 g or less/100 g of fruit flesh. However, some less widely known fruits such as Mamey sapote, tucuma, and decne have crude protein contents above 2 g/100 g and baobab-seeds contained over 12 g/100 g. 

Research concerning the structure, composition, and usefulness of cucurbit seeds (gourds, melons, squash, etc.) is reviewed. Cytological features are typical of those for oilseeds. Composition-ally, decorticated seeds contain by weight 50% oil and 35% protein. The oil is unsaturated and edible however, certain species contain conju-ated trienoic fatty acids (drying oils). 

The 2S albumin family is an important class of common allergenic proteins in seeds. Their presence in almost all edible seeds must be taken into account because of the high incidence of possible clinical reactions occurring in sensitized people and because of the actual possibility of cross-reactivity among different proteins of the same class. 

In summary, Foeniculum is stated to have three species, F. vulgare (fennel), F. azoricum Mill. (Florence fennel) and F. dulce (sweet fennel). Fennel is widely cultivated, both in its native habitat and elsewhere, for its edible, strongly flavoured leaves and seeds. The flavour is similar to, but milder than, that of anise and star anise. Anethole and fenchone are the major constituents of the solvent extract of seed phenols, free fatty acids, carbohydrates, proteins, vitamins and minerals have been reported in varying proportions. In the mature fruit, up to 95% of the essential oil is located in the fruit, greater amounts being found in the fully ripe fruit. Approximately 45 constituents have been determined from fennel seed oil, the main constituents being frans-anethole, fenchone, estragol (methyl chavicol), limonene, camphene, a-pinene and other monoterpenes, fenchyl alcohol and... 

Pine nuts (pinon or pignolia) are the edible seeds within the pine cone of several varieties of pine trees (Pinus sp.) but most commonly Pinus pinea or stone pine . Pine nuts are harvested all over the world, most notably in Russia, China, North Korea, Spain, Italy, and Turkey, among others. Pine nuts contain 48-61% lipids by weight (1, 60). Other constiments of pine nut include carbohydrate (19.3%), protein (11.6%), water (5.9%), and ash (2.2%) (1). Pine nut oil contains predominantly linoleic acid (46.4%) and oleic acid (38.1%). Maritime pine nut Pinus pinaster) oil also contains two fatty acids that are unique among tree nut oils pinoleic acid and sciadonic acid (Figure 2), which exist at 7% each in pine nut oU and may have antiatherogenic effects (Table 8) (63). The phenolic acid composition of defatted pine nut meal is given in Table 2 and shows that caffeic acid is the predominant phenolic compound (14). 

The fluted pumpkin Telfaria occidentalis) is a tropical gourd native to West Africa. It is taxonomicafly classified as a member of the Curcubitaceae family. The fruits are very large and weigh up to 13 kg, but only the seeds are edible (33). The seeds are very rich in both protein and fat, containing approximately 28% and 55%, respectively, from whole oven-dried fluted pumpkin seeds (26). The fatty acid profile of fluted pumpkin seeds demonstrated a high oleic acid content of 35.4% and a total saturated fatty acid concentration over 34% (Table 7) (26). Significant level of linoleic acid (18 2n-6) was also detected in the seed oil. 

Also, open your mind to other fruit seeds that I have enjoyed over many years for their crunch and nutrients—especially protein, essential minerals, omega fatty acids, and fiber apple, grapefruit, orange, watermelon, and pear. I eat all their seeds and even some of the edible pith and peel, each a great source of dietary fiber ... 

Tamarind seed is a by-product of the tamarind pulp industry. Presence of tannins and other dyeing matters in the seed testa make the whole seed unsuitable for consumption, but they become edible after soaking and boiling in water. Tamarind seed is also used as raw material in the manufacture of polysaccharide (jellose), adhesive and tannin. Seeds and kernels are high in protein content, while the seed coat is rich in fiber and tannins (anti-nutritional factors). Seeds are gaining importance as an alternative source of proteins, and are besides a good source of fatty acids and rich in some essential minerals, such as Ca, P, Mg and K. 

Fats and oils have been recovered for thousands of years from oil-bearing seeds and fruits, and fatty animal tissues. Soybeans in Asia and sesame seed and olives in the Middle East were the earliest sources of vegetable oils for food, cosmetics, lubricants, and chemicals. Soybeans is a very important crop to the economies of the United States and Brazil as a source of edible oil and high-protein meal for supplementing animal diets. No other crop rivals soybeans for high-quality feed protein, and only palms rival soybeans as a world source of edible oil. 

Edible nut seeds are a rich source of lipids and therefore they are calorie-dense (-500-700kcal/lOOg edible portion). In addition to lipids, nut seeds are a good source of quality proteins, certain minerals (such as selenium in Brazil nut) and vitamins (such as vitamin E in almond and hazelnut), and depending... 

Soybeans are legumes, the seeds of a low-growing field vine. These vines are ancient in culture the written record of their domestication in China dates back almost 5000 years [15]. From that time until now, soybeans have remained a very important agricultural crop for almost every temperate-climate civilization because of their unusually high content of both triglyceride oil and edible protein. 

The oil is obtained by pressing or solvent extraction. The refined oil is used for edible purposes. It is also widely used as a drying oil because of its nonyellowing characteristics and as a component of alkyd resins. Both the seed and the oil are free of nicotine. The meal is rich in protein and is used in cattle feed. The triglyceride composition determined by silver nitrate TLC and lipase hydrolysis is detailed in Table 3.128. 

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