Research Article Open Access

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
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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
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Amro B. Hassan
National Center for Research, Environment and Natural Resource Research Institute (ENRRI), P.O. Box 6096, Khartoum, Sudan
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Elfadil E. Babiker
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Sham bat, Sudan
Published on: August 15, 2006
DOI 10.3923/pjn.2006.481.484
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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.

Keywords:

Guar gum, phytate, polyphenols, protein fractions, tannin

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Copyright (c) 2006 Asian Network for Scientific Information

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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.

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How to Cite

Ahmed, M. B., Hamid, R. A., Ali, M. E., Hassan, A. B., & Babiker, E. E. (2006). Proximate Composition, Antinutritional Factors and Protein Fractions of Guar Gum Seeds as Influenced by Processing Treatments. Pakistan Journal of Nutrition, 5(5), 481-484. https://doi.org/10.3923/pjn.2006.481.484
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