36E-18 |
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A. BERNARDINO-NICANOR, Dept. de Graduados e Investigación en Alimentos, ENCB-IPN, Plan de Ayala y Prolongacion de Carpio s/n, Col Sto. Tomas, D.F., 11340, Mexico and G. Davila-Ortiz, Dept. de Graduados e Investigacion en Alimentos, ENCB-IPN, Prolongacion de Carpio y Plan de Ayala s/n, Col. Casco de Sto. Tomas, D.F., 11340, Mexico. Guava is one of the best-known tropical fruits, is widely distributed and requires no special care. In Mexico guava processing generates about 5000 ton/year, which is potential protein. The guava seed proteins have been reported to be a suitable ingredient in food for human and animal consumption (Bernardino et. al 2001). Our objective was to study its physics and chemicals characteristics from the guava seed. The chemical composition was determinated by the AOAC (1995) methods and the total protein was fractionated by the Osborne`s method. Guava pomace was obtained from a guava processing industry (Boing industry located in Queretaro, Mexico). It was sundried (20–30° C, 3 days). The guava seed has a brown-yellow color, and an irregular form, its measures are variables (large 0.30-0.42, wide 0.20-0.35, depth 0.10– 0.25). Although the seeds come from the processing industry they show a high viability (approx. 80%). The guava seed is composted for 7.1 protein, 12.4% fat, 1.5 ash. 72.3% crude fiber and 6.7% carbohydrates.The total protein shows that a large proportion of the protein content (86-90%), corresponding to the glutelin fraction, is obtained as insoluble residue. The remaining proteins (14%) are distributed into globulins (10%) and albumins and prolamins (2% each one). The percent distribution of protein fractions is very similar to that of rice.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |