Seeds edible

Fatty Acid Arachis Cottonseed Rendered Pork Fat Maize Mustard Seed Edible Tallow Safflower Seed Sesame Seed Sunflower Soybean Seed ... 

Although soybeans contribute about one-half of the world production of oilseeds, they supply less than one-third of the total edible vegetable fats and oils (Table 11) because of their relatively low oil content. Nonetheless, production of soybean oil exceeds the combined production of cottonseed, peanut, and sunflower seed oils. 

Oil. Most cmde oil obtained from oilseeds is processed further and converted into edible products. Only a small fraction of the total oil from soybeans, cottonseed, peanuts, and sunflower seed is used for industrial (nonedible) purposes. 

Food Products. Soybeans, peanuts, and sunflower seeds are consumed as such or are processed into edible products. 

The FDA has not legally defined cocoa butter, and no standard exists for this product under the U.S. Chocolate Standards. For the purpose of enforcement, the FDA defines cocoa butter as the edible fat obtained from cocoa beans either before or after roasting. Cocoa butter as defined in the US. Pharmacopeia is the fat obtained from the roasted seed of Theohroma cacao Uinne. 

Cocoa butter substitutes and equivalents differ greatly with respect to their method of manufacture, source of fats, and functionaHty they are produced by several physical and chemical processes (17,18). Cocoa butter substitutes are produced from lauric acid fats such as coconut, palm, and palm kernel oils by fractionation and hydrogenation from domestic fats such as soy, com, and cotton seed oils by selective hydrogenation or from palm kernel stearines by fractionation. Cocoa butter equivalents can be produced from palm kernel oil and other specialty fats such as shea and ilHpe by fractional crystallization from glycerol and selected fatty acids by direct chemical synthesis or from edible beef tallow by acetone crystallization. 

The colorant is prepared by leaching the annatto seeds with an extractant prepared from one or more approved, food-grade materials taken from a hst that includes various solvents, edible vegetable oils and fats, and alkaline aqueous and alcohoHc solutions (46,47). Depending on the use intended, the alkaline extracts are often treated with food-grade acids to precipitate the annatto pigments, which ia turn may or may not be further purified by recrystallization from an approved solvent. Annatto extract is one of the oldest known dyes, used siace antiquity for the coloring of food, textiles, and cosmetics. It has been used ia the United States and Europe for over 100 years as a color additive for butter and cheese (48—50). 

Dikshith TSS, Kumar SN, Tandon GS, et al. 1989. Pesticide residues in edible oils and oil seeds. Bull Environ Toxicol 42 50-56. 

While plants may take up241 Am from the soil, the amount taken up is small, especially in the parts of the plant that you eat most often like the fruit, grain, and seeds. While fish may take up 241 Am, very little builds up in the flesh. Most of the 241 Am found in shellfish like shrimp or mussels is attached to the shell, rather than in the edible parts of the animal. For more information about what happens to americium in the environment, see Chapter 6. 

Cooking elderberries makes them more edible, but only if the species is edible to begin with. Removing the elder seeds by using a food mill when making jellies, juice and syrups also makes them safer. However, for years I have made elderberry pies and cobblers that included the seeds, and no one has ever suffered any ill effect. 

Orhan I, Aydin A, Colkesen A, Sener B and Isimer AI. 2003. Free radical scavenging activities of some edible fruit seeds. Pharm Biol 41(3) 163—165. 

The coconut is an unusual food for many reasons. It is technically a seed, produced by the coconut palm tree, and as such is one of the largest edible seeds produced by any plant. Its unusual contents also make it unique in the seed world—the interior consists of both meat and water. The meat is the white pith with which we are all familiar, as it is used extensively for cooking and flavorings the coconut water is a white liquid that is very sweet and thirst-quenching. 

Dry beans have been traditionally prepared by soaking and cooking in the home or consumed as commercially processed canned beans. Whole beans require soaking and cooking to ensure uniform expansion of the seed coat and hydration of the cotyledon matrix. Long cooking times required to achieve satisfactory palatability have impeded further utilization of dry beans. The use of dry edible beans could be readily expanded if they were available in the form of a shelf-stable flour. 

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). 

Amaranth (Amaranthus spp.) is cultivated as an ornamental plant, and also of recent years as an edible non-cereal seed. Many interspecies hybrids have high tolerance to salinity and the capacity to absorb heavy metals. 

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