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Title: Proximate Composition, Antinutritional Factors and Protein Fractions of Guar Gum Seeds as Influenced by Processing Treatments
Authors: Majed B. Ahmed, Rashed A. Hamid, Mohamed E. Ali, Amro B. Hassan, Elfadil E. Babiker
Journal: Pakistan Journal of Nutrition
| Category | From | To |
|---|---|---|
| Y | 1900-01-01 | 2005-06-30 |
Publisher: ansinet
Country: Pakistan
Year: 2006
Volume: 5
Issue: 5
Language: English
The proximate composition,
antinutritional factors and protein fractions of guar seeds were studied
before and after autoclaving, soaking followed by dehulling and germination
treatments. Chemical composition was varied between the treatments.
Soaking of seeds followed by dehulling significantly increase protein
content to 67.8. Germination of seeds increased tannin and phytic acid
content of the seeds. Polyphenols were fluctuating during processing.
Albumin fraction of the seeds was decreased prolamin and globulin were
fluctuated during processing while glutelin was greatly increased.
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