The nutritional value of Yeheb-nut (Cordeauxia edulis Hemsl.)

✍ Scribed by Králová, B. ;El-Zeany, B. A. ;Gutale, S. F.

• Book ID: 102215455
• Publisher: John Wiley and Sons
• Year: 1982
• Tongue: English
• Weight: 319 KB
• Volume: 26
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19820260919

✦ Synopsis

Abstract

The composition of two varieties of Yeheb seeds (Moqley and Suley) was studied. The Suley variety shows somewhat higher protein and fat contents than the Moqley variety. Yeheb seed protein is rich in the essential amino acids lysine and arginine, but deficient in tryptophan and isoleucine. The component fatty acids of Yeheb seed lipids are: palmitic acid 26‐31%, stearic acid 12‐12,5%, oleic acid 31‐32% and linoleic acid 25‐30%. The distribution of the fatty acids in Yeheb seed triglycerides is discussed.