USE OF SECONDARY RAW MATERIALS OF BREWING IN THE TECHNOLOGY OF SEMI-SMOKED SAUSAGE

2019 ◽  
Author(s):  
Д.В. МУРЗАГАЛИЕВА ◽  
Л.Ф. ГРИГОРЯН ◽  
В.Н. ХРАМОВА ◽  
В.В. ВАСИЛЬЕВА ◽  
С.В. ШИНКАРЕВА ◽  
...  
Keyword(s):  
Amino Acids ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Food Additive ◽  
Experimental Sample ◽  
Secondary Raw Materials ◽  
Control Comparison ◽  
Amino Acid Profiles ◽  
Physical And Chemical ◽  
Glycine Content

Для исследования перспективы использования белкового отстоя – вторичного сырья пивоваренного производства в технологии колбасных изделий были выработаны по разработанной рецептуре образцы полукопченых колбас: опытный, содержащий белковый отстой в количестве 10% взамен части мясного сырья и пищевую добавку «Глималаск», и контрольный, не содержащий указанных ингредиентов. При исследовании физико-химических показателей полученных изделий установлено, что в экспериментальном образце содержание белка было на 1,93% выше, а жира – на 1,2% ниже, чем в контрольном. Сравнение аминокислотных профилей образцов колбас показало, что внесение белкового отстоя компенсирует недостаток некоторых аминокислот, повышая биологическую ценность готового продукта. Самое высокое содержание имели незаменимые аминокислоты, мг: лейцин + изолейцин 1318, лизин 778, валин 479. Органолептическое исследование выявило, что внесение в колбасное изделие белкового отстоя вместе с пищевой добавкой «Глималаск», которая позволила уменьшить горьковатый привкус и более чем в 2 раза по сравнению с контрольным увеличить в опытном образце содержание глицина, способствовало улучшенному цветообразованию, а также повышению стабильности при хранении. Это подтверждает эффективность использования белкового отстоя при производстве полукопченых колбасных изделий. To study the prospects of use protein sludge – secondary raw materials of brewing production in the technology of sausages, samples of semi-smoked sausages – experimental, containing protein sludge in an amount of 10% instead of a part of meat raw materials and a food additive “Glimalask”, and a control, which does not contain these ingredients, were developed according to the developed formulation. In the study of physical and chemical parameters of the obtained products found that the experimental sample protein content was 1,93% higher and fat – 1,2% lower than in the control. Comparison of amino acid profiles of sausage samples showed that the introduction of protein sludge compensates for the lack of some amino acids, increasing the biological value of the finished product. Essential amino acids leucine + isoleucine, lysine, valine had the highest content – 1318, 778 and 479 mg, respectively. Organoleptic study revealed that the introduction of protein sludge into the sausage product together with the food additive “Glimalask”, which allowed to reduce the bitter taste and more than 2 times in comparison with the control increase in the experimental sample glycine content, contributed to improved color formation, as well as increased stability during storage. This confirms the effectiveness of the use of protein sludge in the production of smoked sausages.

Content of amino acids in raw materials of somespecies of ASTERACEAE family

Fitoterapia ◽  
2020 ◽  
Vol 3 (3) ◽  
pp. 44-50
Author(s):  
S.M. Marchyshyn ◽  
◽  
L.V. Slobodianiuk ◽  
R.Yu. Basaraba ◽  
N.А. Hudz ◽  
...  
Keyword(s):  
Amino Acids ◽  
High Performance Liquid Chromatography ◽  
Free Amino ◽  
High Performance ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Qualitative Composition ◽  
Quantitative Content ◽  
First Time ◽  
Asteraceae Family

Keywords: amino acids; common pussytoes; yacon; stevia; golden marigolds; leaves; herb; aster family; high performance liquid chromatography. For the first time the qualitative composition was studied and the quantitative content of amino acids in the herb of common pussytoes, yacon leaves, stevia leaves, herb of golden marigolds was determined by HPLC. 17 bound and 16 free amino acids were identified in the herb of common pussytoes, in the herb of golden marigolds, yacon leaves and stevia leaves – 12 and 5, 17 and 11 and 16 and 14 amino acids, respectively. The highest content of the sum of essential and substitute amino acids is contained in the leaves of stevia; the lowest content of the sum of essential amino – in the herb of golden marigolds, the sum of essential amino acids – in the herb of common pussytoes.

DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

2019 ◽  
Author(s):  
В.С. КУЦЕНКОВА ◽  
Н.В. НЕПОВИННЫХ ◽  
В.С. ГРИНЁВ ◽  
Е.В. ЛЮБУНЬ ◽  
А.А. ШИРОКОВ ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Production Process ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

Fortifying wheat bread with whey proteins: impact on nutritional value and technological properties

2022 ◽  
Vol 11 (6) ◽  
pp. 700-709
Author(s):  
Amina DELMI BOURAS ◽  
Malika MEZIANE ◽  
Abdelkader DILMI BOURAS ◽  
Smail MEGATLI
Keyword(s):  
Amino Acids ◽  
Whey Proteins ◽  
Essential Amino Acids ◽  
Deformation Energy ◽  
Wheat Bread ◽  
External Appearance ◽  
Organoleptic Characteristics ◽  
Good Taste ◽  
Amino Acid Profiles ◽  
Taste And Smell

Wheat bread is a widely consumed commodity around the world. It is poor and imbalanced in some essential amino acids. The aim of this study is to fortify wheat bread with whey proteins (WP), in order to inhence its nutri-tional value and to improve the balance of its essential amino acids. The composition of the different flours and breads enriched with WP was deter-mined by standard methods. The alveograph’s results show that the tenacity increases and the deformation energy decreases with increasing incorpora-tion of WP. The addition of WP leads to a dough that is resistant to defor-mation, extensible for incorporation rates of 2.5% and 3% and less extensible for 10% and 20%. The results on the composition of the different breads show that the addition of WP contributes to the improvement of the amino acid profiles of the breads, especially for P10 and P20. It corrects, especially, the deficit and imbalance of the bread in essential amino acids. The assess-ments of the organoleptic characteristics show that the majority of the tast-ers find the P2.5 and P3 breads are very close to the commercial breads and sometimes better. These loaves have a nice external appearance, regular shape, crispy golden crust, light texture, good taste and smell. The develop-ment of the breads during vacuum storage is very satisfactory. They keep their crispness and a good crumbliness after 7 days.

scholarly journals QUALITY ASSESSMENT OF PROTEINS IN COOKED SAUSAGES WITH FOOD COMPOSITIONS

2018 ◽  
Vol 12 (2) ◽  
Author(s):  
O. Fursik ◽  
I. Strashynskiy ◽  
V. Pasichny ◽  
О. Kochubei-Lytvynenko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Reference Sample ◽  
Essential Amino Acids ◽  
The Body ◽  
Poultry Meat ◽  
Experimental Sample

. In the article, the data are given of research carried out in vitro to determine the amino acid composition and the degree of digestibility of the reference and experimental samples of cooked sausage, with the use of the protein-containing composition developed. The protein digestibility-corrected amino acid score (PDCAAS) has been calculated to clarify the assimilation of amino acids that enter the body as part of proteins in experimental cooked sausage samples.It has been established that replacing a part of the meat raw material with the protein-containing composition in the formula of cooked sausages does not affect significantly the amino acid composition of the finished product. The addition of mechanically deboned poultry meat reduces the amount of such essential amino acids as isoleucine by 68 %, compared with the control formula, leucine by 38 %, and valine by 48 %. At the same time, the content of lysine significantly increases by 1.5 times.  The in vitro index of digestibility for an experimental sample of cooked sausages with protein-containing composition at the pepsinolysis stage is slightly reduced compared with the reference sample (by an average of 7 %). At the second stage of hydrolysis (trypsin enzyme), this parameter does not differ from the reference one. During the two stages of hydrolysis, this parameter, with mechanically deboned poultry meat introduced, decreased by an average of 20 %, compared with the reference sample.Calculated PDCAAS has allowed establishing that the true efficiency of proteins in cooked sausages is different from the in vitro index of digestibility, which is due to the presence of limiting values of the essential amino acids content in the product.

scholarly journals RESULTS OF SCREENING ASSESSMENT OF NUTRITIONAL VALUE AND AMINO ACIDS CONTENT IN THE INDUSTRIAL WORKERS DIET

2019 ◽  
pp. 40-43
Author(s):  
T.V. Mazhaeva ◽  
S.E. Dubenko
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Protein Quality ◽  
Raw Materials ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Toxic Substances ◽  
Industrial Workers ◽  
Regulatory Requirements ◽  
Laboratory Methods

To decrease the toxic effects of xenobiotics on healthy workers in healthful and dietary meals, it’s important to consider not only the proper diet intake of macro- and micronutrients, but protein quality in terms of essential amino acids. A study was conducted to evaluate nutritional value and amino acids content in the industrial workers diets of two metallurgical enterprises by calculation and laboratory methods. We found that set of healthful and dietary meals at the calculation stage do not comply with regulatory requirements for fats and carbohydrates by 34 and 16 percent, respectively. According to laboratory tests, from 57 to 68 percent of sets of healthful and dietary meals do not comply with regulatory requirements for proteins, fats and carbohydrates. The discrepancy in the data on the amount of determined nutrients between the calculated and laboratory methods may be due to calculation errors, shortage and quality of raw materials, as well as a limitation of methods for determining fat and carbohydrates. With a set of healthful and dietary meals workers can satisfy the almost daily requirement for the corresponding energy expenditures for some amino acids, however, the required amount of these amino acids in workers in contact with heavy metals has not been established. It has also been found that in diets of healthful and dietary meals, the ratio of tryptophan / lysine / methionine + cystine is violated towards an excess of tryptophan, whose deamination products are highly toxic. It is necessary to continue further investigation of ready-made diets of healthful and dietary meals for nutritional value and amino acid content in order to identify factors affecting the discrepancy within research results between calculation and laboratory methods, as well as establish adequate norms for amino acids intake in workers exposed to toxic substances.

scholarly journals Stabilitas Santan Kelapa pada Variasi Penambahan Emulsifier Natrium Kaseinat [Stability of Coconut Milk on Various Addition of Sodium Caseinate as Emulsifier]

Buletin Palma ◽  
2018 ◽  
Vol 19 (1) ◽  
pp. 27 ◽  
Author(s):  
Steivie Karouw ◽  
Budi Santosa
Keyword(s):  
Amino Acids ◽  
Raw Materials ◽  
Food Product ◽  
Sodium Caseinate ◽  
Essential Amino Acids ◽  
Coconut Milk ◽  
Agricultural Technology ◽  
North Sulawesi ◽  
Materials Used ◽  
Coconut Meat

<p>Coconut meat is a part of the coconut that has been widely used as a food product. Coconut milk is one of the products that can be processed from coconut meat. The purpose of this study is to evaluate the characteristics of coconut meat and coconut milk stability with the addition of sodium casein as emulsifier. The research was conducted from January to December 2013 at Laboratory of Indonesian Palm Crops Research Institute, Laboratory of Faculty of Agricultural Technology and Laboratory of LPPT, Gadjah Mada University, Yogyakarta and Laboratoty of Pusat Antar Universitas, IPB, Bogor. The main raw materials used are meat of Mapanget Tall coconut variety with fruit age of 11-12 months obtained from KP Kima Atas, North Sulawesi. The results showed that coconut meat of Mapanget Tall which was used as raw materials contained 15 types of amino acids and 10 of them are essential amino acids. Glutamic acid is an amino acid with the highest proportion of 1.22%, followed by arginine and tyrosine respectively 0.89% and 0.62%. Coconut milk produced on the various concentration of sodium caseinate was safe to be consumed until 28 days of storage at 8oC, which indicated by the total of microbes of 100 - 300 cfu. The results of organoleptic testing showed that coconut milk has an ordinary color to like, the aroma was usual to likes and taste was dislikes to likes. Coconut milk produced without addition of sodium casein emulsifier tends to be more stable than that of added sodium caseinate.</p><p><strong><br /></strong></p><p><strong>ABSTRAK</strong></p><p>Daging buah kelapa merupakan bagian buah kelapa yang telah dimanfaatkan secara luas sebagai produk pangan. Santan kelapa merupakan salah satu produk yang dapat diolah dari daging buah kelapa. Tujuan penelitian ini yaitu mengetahui karateristik daging buah kelapa dan stabilitas santan kelapa dengan penambahan emulsifier natrium kaseinat. Penelitian dilakukan sejak bulan Januari sampai Desember 2013 di Laboratorium Pascapanen Balai Penelitian Tanaman Palma Manado, Laboratorium Teknologi Hasil Pertanian Fakultas Teknologi Pertanian dan Laboratorium LPPT, Universitas Gadjah Mada (UGM) Yogyakarta serta Laboratorium Pusat antar Universitas, Institut Pertanian Bogor(IPB), Bogor. Bahan baku utama yang digunakan yaitu buah kelapa varietas Dalam Mapanget (DMT) dengan umur buah 11-12 bulan yang diperoleh dari KP Kima Atas, Sulawesi Utara. Santan yang diperoleh dari buah kelapa DMT ditambahkan natrium kaseinat 0,6%, 0,8% dan 1,0% kemudian disimpan pada suhu 8C selama 0, 7, 14, 21, dan 28 hari. Hasil penelitian menunjukkan bahwa daging buah kelapa dari varietas Dalam Mapanget mengandung 15 jenis asam amino dan 10 di antaranya adalah asam amino esensial. Asam glutamat merupakan asam amino dengan proporsi tertinggi yaitu 1,22%, disusul arginin dan tirosin masing-masing 0,89% dan 0,62%. Santan kelapa yang dihasilkan pada variasi konsentrasi emulsifier natrium kaseinat tahan simpan 28 hari pada suhu 8oC yang ditunjukkan dengan jumlah mikroba sebanyak 100 -300 cfu sampai penyimpanan 28 hari. Hasil pengujian organoleptik menunjukkan bahwa santan kelapa memiliki warna biasa sampai suka, aroma biasa sampai suka dan rasa tidak suka sampai suka. Susu kelapa yang dihasilkan tanpa penambahan emulsifier natrium kaseinat cenderung lebih stabil dibanding yang ditambahkan natrium kaseinat</p><p> </p><p> </p>

RELEVANCE OF USE OF FEED ADDITIVES BASED ON SECONDARY RAW MATERIALS OF THE FISHING INDUSTRY IN THE DIETS OF RAINBOW TROUT

Fisheries ◽  
2020 ◽  
Vol 2020 (2) ◽  
pp. 87-93
Author(s):  
Alexander Sokolov ◽  
Ol'ga Dvoryaninova ◽  
Olga Zemlyanukhina
Keyword(s):  
Amino Acids ◽  
Rainbow Trout ◽  
Fish Meal ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Feed Additives ◽  
Fishing Industry ◽  
Secondary Products ◽  
Natural Sources ◽  
Fish Diets

The most important approaches to fish diets balancing on the main nutrients are mixed fodders and feed additives (FA) management. The research has shown that the distinctive feature of the developed feed additives is a high content of amino acids, as well as polyunsaturated fatty acids and minerals. FA is one of the most valuable protein products, covering from 56,9 to 255,6 % of the daily requirement for rainbow trout in essential amino acids. Thus, in general, it is possible to consider the feed additives made from secondary products as a natural sources of proteins, minerals, and vitamins which can be used in mixed fodders production for the rainbow trout with partial or full replacement in their recipes of fish meal.

scholarly journals Assortment of pumpkin (Cucurbita pepo L.) of Belarusian selection for the production of pumpkin oil

2020 ◽  
pp. 41-46
Author(s):  
A. Ya. Khleborodov ◽  
I. M. Pochitskaya ◽  
O. S. Provotorova ◽  
P. A. Skripkovich
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Pumpkin Seed ◽  
Wide Range ◽  
Pumpkin Seeds ◽  
Pharmaceutical Industries ◽  
Pumpkin Seed Oil ◽  
Seed Yields

Relevance and methods. Pumpkin fruits and seeds are valuable raw materials for the food and pharmaceutical industries. Of particular value are pumpkin seeds, from which oil and protein products are obtained. The purpose of our research is to identify the best breeding samples of pumpkin in terms of seed yield and pumpkin oil and to study their biochemical composition. The evaluation of 12 samples of pumpkin was carried out according to the main economic and biological characteristics. Results. According to the yield of seeds and the yield of pumpkin oil, the following samples were distinguished: Delta, Golosemyanno-kustovaya, Line 2-3, Line 2-5. The biochemical composition of seed samples with high seed yields was studied in terms of the content of proteins, fats, carbohydrates, amino acids, fatty acids, vitamins and minerals. A biochemical analysis of pumpkin seed oil for fatty acids, sterols and minerals was carried out. Seeds of hard-barked pumpkin of Belarusian selection are sources of high protein content (34-35%) with a wide range of essential amino acids, fats (43-45.8%), unsaturated and saturated fatty acids, as well as carbohydrates (9.6-11.9%) , a number of vitamins, macro- and microelements.

scholarly journals Comparative assessment of the amino acids content of some legumes species in Southern Ukraine

2021 ◽  
Vol 23 (4) ◽  
pp. 541-546
Author(s):  
O. V. Hrechana ◽  
A. H. Serbin ◽  
A. M. Rudnik ◽  
I. M. Shevchenko ◽  
O. O. Salii
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Lupinus Luteus ◽  
Polar Amino Acid ◽  
Melilotus Officinalis ◽  
Melilotus Albus ◽  
Vicia Cracca

The data on the composition and amount of amino acids have been analyzed in the raw materials of five legume species. All of them grow in Southern Ukrainian flora (Securigera varia (L.) Lassen, Vicia cracca L., Lupinus luteus L., Melilotus officinalis (L.) Pall., Melilotus albus Medic.) and may be used as a source of amino acids, especially essential, whose resource has to be replenished from the outside. Aim. We have studied and compared the amino acid profile of some species of the Ukrainian South Legumes, and used the multidimensional statistical cluster analysis to construction of histograms based on the amino acids content and composition of such plants as: Securigera varia (L.) Lassen, Vicia cracca L., Lupinus luteus L., Melilotus officinalis (L.) Pall., Melilotus albus Medic. Materials and methods. The raw materials were harvested at the South of Ukraine and were investigated by gas-liquid chromatography. The amino acid analyzer has been used after hydrochloric acid hydrolysis at elevated temperature. Results. 19 amino acids have been identified, of which nine are essential or partially interchangeable. The non-polar amino acid proline is in the lead in terms of quantity among the essential amino acids. Its amount was 6932 mg/100 g and the ability to accumulate it was noted in Melilotus officinalis (2276 mg/100 g). The smallest proline amount was found in Lupinus luteus (388 mg/100 g). The sulfur-containing non-polar amino acid methionine is in the smallest amount in the selected plants (506 mg/100 g). Our attention was drawn to the absence of the polar amino acid glutamine among the non-essential amino acids in some plants. Securigera varia, Vicia cracca, and Melilotus officinalis did not contain glutamine. In this subgroup, the polar aspartic acid was found in the highest amount (6824 mg/100 g) with the highest content in Vicia cracca and the lowest – in Melilotus albus (2660 mg/100 g and 385 mg/100 g, respectively). Conclusions. The analysis of the presence and number of amino acids was the basis for our multidimensional statistical cluster analysis and histograms of the presentation of the amino acid profile of the studied plant members of the family Fabaceae L. In constructing the dendrogram, three clusters were identified, and representatives of one genus (Melilotus L.) were attributed to different clusters which is significant for further chemosystematic studies.

scholarly journals Evaluation of the Antinutrients, Amino Acid Profile and Physicochemical Properties of Hura crepitan Seed

2020 ◽  
pp. 1-17
Author(s):  
E. C. Nwokenkwo ◽  
J. N. Nwosu ◽  
N. C. Onuegbu ◽  
I. A. Olawuni ◽  
A. F. Ofoedum
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Physicochemical Properties ◽  
Research Work ◽  
Chemical Properties ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Seed Flour ◽  
University Of Technology ◽  
Amino Acid Profiles

The Objectives of the Study: To evaluate the Antinutritional components, Amino acid profiles and the physic-chemical properties of Hura crepitan (Sand box) seed. Design of the Study: This study was structured to fit into using a combination of T-test and one way Analysis of Variance (ANOVA) to evaluate the data obtained from the laboratory analysis. Place and Duration of Study: This research work was done at the Department of Food Science and Technology Laboratory, Federal University of Technology, Owerri, Nigeria, between May 2019 and November 2019. Methods: The mature dry fruits of the Hura crepitan seeds were harvested from the plants on Federal University of Technology Owerri, Imo State campus. The Hura crepitan seeds were sorted in order to remove dirts and foreign other foreign contaminants. The cleaned seeds were divided into four portions and stored in separate glass containers for further processing. The first portion of the seeds were dried at 60°C in Gallen Kamp moisture extraction oven for 6 hours at and pulverised in a Monilex blended into flour, some seeds were boiled while some portions were roasted and processed into fine flour and subsequently subjected to analysis to evaluate the antinutritional contents, amino acid s as well as determining the physic-chemical properties of the samples. Results: The results obtained suggested that the anti-nutrients in the raw seed-flour were flavonoids with 17.50%, alkaloid (6.20%), tannin (5.24%), and cyanogenic glycoside (1.76%). Fermentation and moist cooking were found to be more effective in the reduction of the anti-nutrients in the Hura crepitan seeds. The amino acid profiles were evaluated, and twenty amino acids were identified in the seed flour. The three major ones implicated were arginine (3.25 g/100 g in cooked and 8.05 g/100 g in fermented), glutamic acid (6.05 g/100 g in cooked and 10.2 g/100 g in fermented) and valine (8.03 g/100 g in raw and 8.58 g/100 g in fermented). The limiting amino acid is methionine with a chemical score of 44.52%. the physicochemical properties of the sandbox seeds evaluated suggested that the free fatty acids values ranged from 3.60% to 6.03% and there were no significant differences (P>0.05) among the samples, the iodine value ranged from 104.94% to 126.90%, the peroxide value for the sample varies between 2.96% to 44.81%. Conclusion: This study suggested that the Hura crepitan seed contains appreciable amounts of essential amino acids as well as having good physicochemical properties while the use of moist heat and/or fermentation can reduce the antinutritional components to the bearest minimum. Hence, can be utilized some areas of food industries where protein (amino acids) are critically required.

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