Nutritional and functional characteristics of gingerbread plum (Neocarya macrophylla): An underutilized oilseed

Grasas y Aceites

Volumn 62, Issue 3, 2011, Pages 290-298

  Amza, T ^a   Amadou, I ^a   Kamara, M T ^a   Zhu, K X ^a   Zhou, H M ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Amino acids; Functional properties; Gingerbread plum; In vitro protein digestibility; Nutritional quality; Oilseed

Indexed keywords

ARACHIS HYPOGAEA; PRUNUS DOMESTICA;

EID: 79958036117     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.089910     Document Type: Article

References (45)

1. Abdeen EMI. 1987. Studies on chemistry and technology of some plant foods. MSc thesis, Faculty of Agriculture, Kafr El-Sheikh, Tanta University, Egypt.
2. Adeyeye EI, Adamu AS. 2005. Chemical composition and food properties of Gymnarchus niloticus (Trunk fish). Biosci. Biotech. Res. Asia. 3, 265-272. (Pubitemid 44869554)
3. Ali H, Haque MM, Chowdhury MMR, Shariful MI. 2009. In vitro protein digestibility of different feed ingredients in Thai koi (Anabas testudineus). J. Bangladesh Agril. Univ. 7, 205-210.
4. Alsmeyer RH, Cunningham AE, Happich ML. 1974. Equations to predict PER from amino acid analysis. Food Technol. 28, 34-38.
5. Altschul AM. 1958. Processed plant protein foodstuffs. Academic Press, New York.
6. Amza T, Amadou I, Mohamed TK, Kexue Z, Huiming Z. 2010. Chemical and Nutrient Analysis of Gingerbread Plum (Neocarya macrophylla) Seeds. Adv. J. Food Sci. Technol. 2, 191-195.
7. Aremu MO, Olonisakin A, Atolaye BO, Ogbu CF. 2006. Some nutritional and functional studies of prosopis Africana. Electron J. Env. Agric. Food Chem. 5, 1640-1648.
8. Audu OT, Oyewale AO, Amupitan JO. 2005. The biological activities of secondary metabolites of Parinari macrophylla Sabine. Chem. Class J. 2, 19-21.
9. Baldwin AR. 1986. World Conference on Emerging Technologies in the Fats and Oils Industry. The American Oil Chemists Society.
10. Barbut S. 1999. Determining water and fat holding. In Hall GM (Ed.) Methods of testing protein functionality. Blackie Academic and profesional, New York, 186-225.
11. Bera MB, Mukherjee RK. 1989. Solubility, emulsifying, and foaming properties of rice bran protein concentrates. J. Food Sci. 54, 142-145.
12. Beuchat LR. 1977. Functional and electrophoretic characteristics of succinylated peanut flour protein. J. Agric. Food Chem. 25, 258-261.
13. Burkill HM. 1985. The Useful Plants of West Tropical Africa. 2nd Edition, Royal Botanic Gardens Kew, England.
14. Chakraborty P. 1986. Coconut protein isolate by ultrafiltration. In LeMeguer M, Jelen P (Eds.) Food engineering and process applications. Elsevier Applied Science Publishers, New York, 308-315.
15. Cook JA, VanderJagt DJ, Dasgupta A, Mounkaila G, Glew RS, Blackwell W, Glew RH. 1998. Use of the trolox assay to estimate the antioxidant content of seventeen edible wild plants of Niger. Life Sci. 63, 105-110. (Pubitemid 28298663)
16. Damodaran S. 1994. Structure-function relationship of food proteins. In Hettiarachchy NS, Zieger GR (Eds.) Protein functionality in food systems. Marcel Dekker, New York, 190-225.
17. Elkhalil EAI, El-Tinay AH, Mohamed BE, Elshseikh EAE. 2001. Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour. Food Chem. 72, 29-32.
18. FAO. 2007. Protein and amino acid requirements in human nutrition. Report of a joint WHO/FAO/UNU expert consultation. Geneva, Switzerland. (WHO technical report series, 935).
19. Frederick Ri. 1961. Woody plants of Ghana. Oxford University Press, London.
20. Friedman M. 1996. Nutritional value of proteins from different food sources. A review. J. Agric. Food Chem. 44, 6-29. (Pubitemid 126458532)
21. Goring DAi, Johnson P. 1955. The preparation and stability of ultracentrifugally monodisperse edestin. Arch. Biochem. Biophys. 56, 448-458.
22. Gorinstein S, Zemser M, Paredes-Lopez O. 1996. Structural stability of globulins. J. Agric. Food Chem. 44, 100-105. (Pubitemid 126458545)
23. Horax R, Hettiarachy NS, Chen P, Jalaluddin M. 2004. Functional Properties of Protein isolate from Cowpea (Vigna unguiculata L. Walp.). J Food Sci. 69, 119-121.
24. Jarrett HW, Cooksy KD, Ellis B, Anderson JM. 1986. The separation of o-phthalaldehyde derivatives of amino acids by reversed phase chromatography on octylsilica columns. Anal. Biochem. 153, 189-198.
25. Jianmei Y, Mohamed A, Ipek G. 2007. Peanut protein concentrate: Production and functional properties as affected by processing. Food Chem. 103, 121-129.
26. Kisung K, Kwan HP, Khee CR. 1996. Fractionation and Characterization of Proteins from Coconut (Cocos nucifera L.). J. Agric. Food Chem. 44, 1741-1745.
27. Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature. 227, 680-685.
28. Maha AM, Abdullahi HE, Isam AA, Elfadil EB. 2009. Supplementation of peral millet with soybean: Changes in protein digestibility, amino acid composition and sensory quality during processing. EJEAFChe. 8, 1068-1076.
29. Makri E, Papalamprou E, Doxastakis G. 2005. Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides. Food Hydrocolloids. 19, 583-594. (Pubitemid 40127618)
30. Matsudomi N, Sasaki T, Kayo A, Kobayashi K. 1985. Conformational changes and functional properties of acid-modified soy protein. J. Agric. Food Sci. 49, 1251-1256.
31. Monteiro PV, Prakash V. 1994. Functional properties of homogeneous protein fractions from peanut (Arachi hypogaea L.). J. Agric. Food Chem. 42, 274-278.
32. Nakai S, Li Can E, Hayakawa S. 1986. Contribution of protein hydrophobicity to its functionality. Narhung. 30, 327-336.
33. National Research Council. 2008. Lost Crops of Africa. National. Academies Press, Washington, D.C.
34. Neto VQ, Narain N, Silva JB, Bora PS. 2001. Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates. Nahrung/Food. 45, 258-262. (Pubitemid 33621034)
35. Njintang NY, Mbofung C M, Waldron KW. 2001. In vitro protein digestibility and physicochemical properties of dry red bean (Phaseolus vulgaris) flour: Effect of processing and incorporation of soybean and cowpea Flour. J. Agric. Food Chem. 49, 2465-2471. (Pubitemid 32843276)
36. Oladele AK, Aina JO. 2007. Chemical composition and functional properties of flour produced from two varieties of tiger nut (Cyperus esculentus). Af. J. Biotechnol. 6, 2473-2476. (Pubitemid 350085497)
37. Peleg M. 1983. Physical characteristics of food powders. In Peleg M, Bagley EB (eds.) Physical properties of foods. AVI, Westport, 293-324.
38. Prasad DT. 1988. Studies on the sunflower albumins with chlorogenic acid. J. Agric. Food Chem. 36, 450-452.
39. Radha C, Kumar PR, Prakash V. 2007. Preparation and characterization of a protein hydrolysates from an oilseed flour mixture. Food Chem. 106, 1166-1174.
40. Rakesh J, Metz A. 1973. Acid precipitated fish protein isolate exhibits good functional properties. Food Product. Dev. 7, 18-24.
41. Robellen G, Downey RK, Ashri A. 1989. Oil Crops of the World. McGraw-Hill Publishing Co., UK.
42. Shen JL. 1981. Solubility and viscosity. In Cherry JP (Ed.) Protein functionality in Foods. Spring, Washington, DC.
43. USDA-NAL. 2005. United States Department of Agricultural-National Agricultural Library. USDA Nutrient Database for Standard Reference, Release 18. http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list-nut-edit.pl.
44. Wu H, Wang Q, Ma T, Ren J. 2009. Comparative studies on the functional properties of various protein concentrate preparations of peanut protein. Food Res. Int. 42, 343-348.
45. Zhu KX, Zhou HM, Qian, HF. 2006. Proteins extracted from defatted wheat germ: nutritional and structural properties. Cereal Chem. 83, 69-75.