PROXIMATE ANALYSIS, FATTY ACID AND AMINO ACID COMPOSITION OF NIGELLA SATIVA L. SEEDS

1978 ◽  
Vol 43 (4) ◽  
pp. 1314-1315 ◽  
Author(s):  
V. K. BABAYAN ◽  
D. KOOTTUNGAL ◽  
G. A. HALABY
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nigella Sativa ◽  
Proximate Analysis

Fatty acid, carbohydrate and amino acid composition of pistachio (pistacia vera) Kernels

1976 ◽  
Vol 25 (3-4) ◽  
pp. 219-225 ◽  
Author(s):  
Joyce A. Clarke ◽  
Gurdip S. Brar ◽  
J. Procopiou
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Pistacia Vera

scholarly journals Chemical composition of the leaves of tea bush (Ocimum gratissium L.)

2015 ◽  
Vol 50 (2) ◽  
pp. 93-108
Author(s):  
EI Adeyeye ◽  
MA Oyarekua
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Essential Amino Acid ◽  
Quality Criteria ◽  
Quality Parameters ◽  
Trace Minerals ◽  
Total Amino Acid

Tea bush leaves are important in the preparation of soups. Crude fat was 5.20g/100g. High value results (g/100g): protein (28.9), carbohydrate (36.2), ash (9.40), fibre (14.1); fatty acid (4.16g/100g) with energy value (154kJ/100g). High major minerals were: Ca, Mg, K and P, high trace minerals were: Fe, Cu, Mn and Zn. Mineral ratios within nutritional standards: Na/K, Ca/P and [K/(Ca + Mg)]. In amino acid composition, highest concentrated amino acid was Glu (11.0g/100g), second was Leu (7.65g/100g), total amino acid (87.2g/100g). Essential amino acid (with His) was 42.5g/100g (48.7%). Quality parameters obtained in the results: Leu/Ile (1.59), % Cys/TSAA (42.3), P-PER (2.49) and EAAI (1.18). On quality criteria, Lys was limiting in the three criteria used. Fatty acid had values of SFA (30.9%), MUFA (5.60%), PUFA (63.5%), PUFA/SFA (2.06), n-6/n-3 (1.52), EPA/DHA (1.39). Total phospholipids (44.1mg/100g) with phosphatidylcholine (15.9), phosphatidylinostitol (14.9) predominating. Cholesterol was 0.00mg/100g, sitosterol was 26.3mg/100g (61.5%).Bangladesh J. Sci. Ind. Res. 50(2), 93-108, 2015

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