EVALUATION OF GRAPE (Vitis vinifera L.) SEEDS AS A NEW SOURCE OF EDIBLE PROTEIN AND OIL FOR HUMAN NUTRITION | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 32, Issue 7, July 2007, Page 5391-5404 PDF (480.72 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.204323 | ||||
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| Author | ||||
| A. A. Salama* | ||||
| Food Technology Dept., Fac. of Agric., Kafr El-Sheikh Univ. Egypt. | ||||
| Abstract | ||||
| The present investigation was aimed to utilize of grape seeds (Vitis vinefera L.) as a new and untraditional source of edible protein and oil for food purposes. Chemical composition of whole grape seeds, nutritional value of grape seed protein and physico-chemical properties of grape seeds oil were studied. The results reveal that, grape seeds were a good source of diatery fiber (48.53%), carbohydrates (27.77%), protein (9.17%), oil (11.72%) and ash (2.81%). Seeds contained tannins 16.96 mg catechin/g. sample. Grape seeds are considered to be a good protein source because it was rich in some indispensable amino acids (33.73%) such as leucine, valine and isoleucine as well as, high in protein efficiency ratio (C-PER) and biological value (BV) compared with the FAO (1985) of school and child requirement patterns and casein protein. So, it could be concluded that grape seeds meal can be used as a food additives for some foods such as to bakery products or ground meat formulations to improve its properties. Grape seeds oil had a high content of unsaturated fatty acids (81.94%). Linoleic acid (61.93%) was the predominant fatty acid followed by oleic acid (17.80%). Also, it contained a moderate amount of saturated fatty acids (18.60%). Palmitic acid was (9.63%) followed by stearic acid (6.05%). Grape oils, had the same sunflower oil thermal stability during frying process for 2hrs. Sensoric properties for fried potato chips in grape oil were relatively equal to that fried in sunflower oil, and accepted by paneltests. Generally, it could be concluded that grape seeds oil had an excellent dietetic properties and could be used in the food industries | ||||
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