Proximate Composition, Antinutritional Factors and Protein Fractions of Guar Gum Seeds as Influenced by Processing Treatments

Authors

  • 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

DOI:

https://doi.org/10.3923/pjn.2006.481.484

Keywords:

Guar gum, phytate, polyphenols, protein fractions, tannin

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.

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Published

15.08.2006

Issue

Vol. 5 No. 5 (2006)

Section

Research Article

License

Copyright (c) 2006 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

1.
Ahmed MB, Hamid RA, Ali ME, Hassan AB, Babiker EE. Proximate Composition, Antinutritional Factors and Protein Fractions of Guar Gum Seeds as Influenced by Processing Treatments. Pak. J. Nutr. [Internet]. 2006 Aug. 15 [cited 2025 Jul. 1];5(5):481-4. Available from: https://pjnonline.org/pjn/article/view/398

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