Majed B. Ahmed
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Sham bat, Sudan
Rashed A. Hamid
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Sham bat, Sudan
Mohamed E. Ali
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Sham bat, Sudan
Amro B. Hassan
National Center for Research, Environment and Natural Resource Research Institute (ENRRI),
P.O. Box 6096, Khartoum, Sudan
Elfadil E. Babiker
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Sham bat, Sudan
ABSTRACT
The proximate composition, antinutritional factors and protein fractions of guar seeds were studied before and after autoclaving, soaking followed by dehulling and germination treatments. Chemical composition was varied between the treatments. Soaking of seeds followed by dehulling significantly increase protein content to 67.8%. Germination of seeds increased tannin and phytic acid content of the seeds. Polyphenols were fluctuating during processing. Albumin fraction of the seeds was decreased; prolamin and globulin were fluctuated during processing while glutelin was greatly increased.
How to cite this article
Majed B. Ahmed, Rashed A. Hamid, Mohamed E. Ali, Amro B. Hassan and Elfadil E. Babiker, 2006. Proximate Composition, Antinutritional Factors
and Protein Fractions of Guar Gum Seeds as Influenced by Processing
Treatments. Pakistan Journal of Nutrition, 5: 481-484.
DOI: 10.3923/pjn.2006.481.484
URL: https://scialert.net/abstract/?doi=pjn.2006.481.484
DOI: 10.3923/pjn.2006.481.484
URL: https://scialert.net/abstract/?doi=pjn.2006.481.484