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Changes in chemical composition, minerals and amino acids during seed growth and development of four safflower cultivars.

Rahamatalla, A. B. and Babiker, E. E. and Krishna, A. G. (1998) Changes in chemical composition, minerals and amino acids during seed growth and development of four safflower cultivars. Plant Foods for Human Nutrition, 52. pp. 161-170.

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Abstract

Investigation of four safflower (Carthamus tinctorius L.) cultivars (S208, S400, S541 and S303) showed that when the seeds were harvested at different stages of growth and development (10, 20, 30, and 40 days) after flowering, moisture content significantly decreased with time. Oil, protein, ash and crude fiber were increased up to day 30. Thereafter, these parameters started to decline gradually with time. The cultivars differed in their final values; oil content of the seeds varied from 10.90 to 45.40%, moisture varied from 4.20 to 8.10% and from 8.50 to 11.10%, protein from 12.10 to 20.30% and from 13.40 to 29.60%, ash from 2.30 to 5.40% and from 2.80 to 6.50%, for the seeds and defatted meal, respectively. Crude fiber for the defatted meal was found to vary from 29.50 to 38.60%. Carbohydrate for all cultivars decreased rapidly up to day 40 with final values varying from 28.10 to 63.30% and from 56.70 to 70.30% for the seeds and defatted meal, respectively. Mineral content (Cu, Zn, Fe, Mg, Mn) fluctuated while phosphorus content significantly increased with time for all cultivars. Amino acid content of the defatted meal increased with time up to day 30 after which it started to decline gradually for all cultivars.

Item Type: Article
Uncontrolled Keywords: Safflower, Proximate composition, Minerals, Amino acids, Sudan
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2011 10:37
Last Modified: 28 Dec 2011 10:27
URI: http://ir.cftri.com/id/eprint/10410

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