Biochemical studies of some non‐conventional sources of protein. Part 5. Extraction and characterization of protein from fenugreek seed (Trigonella foenum L.)

M. Khalil Osman, L. Simon-Sarkadi

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Protein concentrates were prepared from fenugreek seeds by extraction with distilled water, salt solution and alkaline solution. Alkaline solution resulted in the highest extraction yield (82%). The protein concentrate has a good digestibility (over 90%) as determined by in vitro enzymatic method. The protein is rich in lysine (6.51%) but poor in sulphur‐containing amino acids such as methionine (0.71%), cystine (1.09%) and tryptophan (1.03%).

Original languageEnglish
Pages (from-to)303-308
Number of pages6
JournalFood / Nahrung
Volume35
Issue number3
DOIs
Publication statusPublished - 1991

ASJC Scopus subject areas

  • Food Science

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