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Chemical composition and nutritional evaluation of the seeds of Acacia tortilis (Forssk.) Hayne ssp. raddiana
- Embaby, Hassan E., Rayan, Ahmed M.
- Food chemistry 2016 v.200 pp. 62-68
- Acacia tortilis, Food and Agriculture Organization, World Health Organization, absorbance, amino acid composition, antinutritional factors, calcium, carbohydrates, cystine, fatty acid composition, flour, foaming, foaming capacity, foams, isoleucine, linoleic acid, lysine, methionine, nutrient content, phenylalanine, phosphorus, phytic acid, potassium, seed oils, seeds, tannins, threonine, trypsin inhibitors, tyrosine
- Chemical composition and nutritional evaluation as well as physicochemical and functional properties of seed flour of Acacia tortilis (Forssk.) Hayne ssp. raddiana were studied. The results indicated that seeds contained 5.30% moisture, 3.99% ash, 9.19% fat, 14.31% fiber, 27.21% protein and 45.30% carbohydrates. Potassium was the predominant element followed by calcium and then phosphorous. Phytic acid, tannins and trypsin inhibitor as antinutrients were detected. The amino acid profile compared well with FAO/WHO recommended pattern except for cystine/methionine, isoleucine, tyrosine/phenylalanine, lysine and threonine. Also, the first limiting amino acid was lysine. Fatty acid composition showed that linoleic acid was the major fatty acid, followed by palmitic, stearic, oleic and arachidic acids. The seed oil showed absorbance in the ultraviolet ranges, thus it can be used as a broad spectrum UV protectant. For physicochemical and functional properties, acacia seeds flour had excellent water holding index, swelling index, foaming capacity and foam stability.