Chemical composition, functional properties and amino acid composition of some edible seeds

The chemical composition, functional properties and amino acid of gourd seed (Legenaria vulgaris),white melon (Cucumeropsis edulis), yellow melon (Colocynthis citrullus), benniseed (Sesamum radiatum) and bulma cotton seed (Cochlospermus religiosum) flours were analysed. The crude protein and crude fat were highly concentrated with values of crude protein ranging from 22.75 +/- 2.0% to 37.9 +/- 1.0% and crude fat varied between 43.8 +/- 1.2% to 51.9 +/- 0.1% respectively, while ash, carbohydrate and moisture contents were moderately low. The sample flours had good gelation properties and protein solubility varied with pH with high solubilities in both acid and alkali media. The emulsion capacity and foaming capacity were low but rates of foaming were relatively stable. The total essential amino acids (TEAA) with histidine ranged between 215-442.3 mg/g while total essential amino acid without histidine ranged between 175.8-405.9 mg/g. These values showed that the seeds were good sources of essential amino acids. Glutamic and aspartic acids were highly concentrated in the protein of the samples studied.