CHEMICAL AND TECHNOLOGICAL STUDIES . ON PREPARING EDIABLE PROTEIN PRODUCTS FROM CITRUS SEEDS

Abstract

From the previous results and discussions the following points could be concluded:

1- Citron fruit was the highest in seed precentage. Orange seeds showed high. and low precentages for kernel and hull content, respectively. Mandarin seed had lower values for weight, volume of 100-seeds and relative density. 2- Citron flour had higher contents of total protein than other flours, while, orange flour had higher values of crude lipids, non-protein nitrogen and crude fiber compared to the other two samples. The contents of total carbohydrates, ash, reducing sugars, sucrose, and starch were higher in mandarin flour than in the other seed flours. 3- Both citrus seeds and its flours proved to be a good source for some minerals such as K, Ca, P, Na, Fe and Mg. The blend of citrus seeds and its flours had the highest level of phosphorus among all tested samples. 4- The flours of these seeds were rich in lucine, valine and total aromatic amino acid as compared to FAO I WHO (1973) reference. The flours of citron and mandarin seed had a higher values of essential amino acids than FAO I WHO (1973) reference. Also, total sulfur containing amino acids of these citrus seed flours was comparable to FAO I WHO (1973) reference. 5- Refractive index, specific grafity, melting point, colour, viscosity of citrus seeds oils were differed slightly. Orange seeds oil had higher saponification, ester, peroxide and iodine values than other citrus seed oils