ISOLATED PROTEIN PREPARED OF LUFFA ( LUFFA AEGYPTICA) AS USED IN SOME MEAT PRODUCTS

Abstract

This study was conducted tn evalute lutTa seeds and protein isolate extracted prepared by precipitation or lutTa seeds protein at isnelectric point ( at PH 4.5 ) by using diferent methods ( with KOl-1 or NaOH , H 3 Po 4 or 1-ICL) evaluation include both chemical composition and nutritional value ( with respect to essential amino acids composition ) .

Luffa seeds P.l. was diluted with water at the ratio or 1:2 ( P.l.

:water) and used as meat substitute to replace 0 ,10,15,20 and 25% or beer in patties or sausages ; evaluation of the chemical ,physical , nutritional and organoleptic properties ( of raw and fried ) pallies or sausages were carried out .

The results could he summarized as following

A- Composition of lufl"a seeds and protein isolate (P.I. ):

a- Gross ehemical compsitinn

J- The highest moisture , fat , fiheres, carbohydrates and energy value wet•e recorded for untreated luffa seeds while the highest prote.in and ash were recorded for P.J.

2- highest protein was found for KOH treatment compared with other three treatments.

3- KOI-1 treatments was also highest miosture and energy value , hut less in ash , fibers and carbohydrates compared with other three treatments.