PROTEIN AND AMINO ACID COMPOSITION OF ‘HASTA LA PASTA’ SPAGHETTI SQUASCH (Cucurbita pepo L.)

PROTEIN AND AMINO ACID COMPOSITION OF ‘HASTA LA PASTA’ SPAGHETTI SQUASCH (Cucurbita pepo L.)

The protein and amino acids composition of seed and pulp of vegetable spaghetti were determined in which the seed has higher (P>0.05) amount of protein compared to pulp content. The content of the amino acids in both the sample are good source of essential and non essential amino acids with above...

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Bibliographic Details
Main Authors: L. G. Hassan, B. B. Usman, Abdullahi Shafiu Kamba, S. W. Hassan
Format: Article
Language:English
Published: Universidad Autónoma de Yucatán 2009-01-01
Series:Tropical and Subtropical Agroecosystems
Subjects:
Amino acid profile
protein
vegetable spaghetti.
Online Access:http://www.revista.ccba.uady.mx/ojs/index.php/TSA/article/view/120
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spelling doaj-f3e76efc42c34007acfc20d96260f3af2020-11-24T21:46:33ZengUniversidad Autónoma de YucatánTropical and Subtropical Agroecosystems1870-04622009-01-0110229529920PROTEIN AND AMINO ACID COMPOSITION OF ‘HASTA LA PASTA’ SPAGHETTI SQUASCH (Cucurbita pepo L.)L. G. HassanB. B. UsmanAbdullahi Shafiu KambaS. W. HassanThe protein and amino acids composition of seed and pulp of vegetable spaghetti were determined in which the seed has higher (P>0.05) amount of protein compared to pulp content. The content of the amino acids in both the sample are good source of essential and non essential amino acids with above 100 % chemical score for the seed while pulp has less then 100% with isoleucine above 100%. The results obtained could serve as useful source of low-cost protein for both human and animals food, it can also be used to minimize the protein and malnutrition problems.http://www.revista.ccba.uady.mx/ojs/index.php/TSA/article/view/120Amino acid profileproteinvegetable spaghetti.
collection DOAJ
language English
format Article
sources DOAJ
author L. G. Hassan
B. B. Usman
Abdullahi Shafiu Kamba
S. W. Hassan
spellingShingle L. G. Hassan
B. B. Usman
Abdullahi Shafiu Kamba
S. W. Hassan
PROTEIN AND AMINO ACID COMPOSITION OF ‘HASTA LA PASTA’ SPAGHETTI SQUASCH (Cucurbita pepo L.)
Tropical and Subtropical Agroecosystems
Amino acid profile
protein
vegetable spaghetti.
author_facet L. G. Hassan
B. B. Usman
Abdullahi Shafiu Kamba
S. W. Hassan
author_sort L. G. Hassan
title PROTEIN AND AMINO ACID COMPOSITION OF ‘HASTA LA PASTA’ SPAGHETTI SQUASCH (Cucurbita pepo L.)
title_short PROTEIN AND AMINO ACID COMPOSITION OF ‘HASTA LA PASTA’ SPAGHETTI SQUASCH (Cucurbita pepo L.)
title_full PROTEIN AND AMINO ACID COMPOSITION OF ‘HASTA LA PASTA’ SPAGHETTI SQUASCH (Cucurbita pepo L.)
title_fullStr PROTEIN AND AMINO ACID COMPOSITION OF ‘HASTA LA PASTA’ SPAGHETTI SQUASCH (Cucurbita pepo L.)
title_full_unstemmed PROTEIN AND AMINO ACID COMPOSITION OF ‘HASTA LA PASTA’ SPAGHETTI SQUASCH (Cucurbita pepo L.)
title_sort protein and amino acid composition of ‘hasta la pasta’ spaghetti squasch (cucurbita pepo l.)
publisher Universidad Autónoma de Yucatán
series Tropical and Subtropical Agroecosystems
issn 1870-0462
publishDate 2009-01-01
description The protein and amino acids composition of seed and pulp of vegetable spaghetti were determined in which the seed has higher (P>0.05) amount of protein compared to pulp content. The content of the amino acids in both the sample are good source of essential and non essential amino acids with above 100 % chemical score for the seed while pulp has less then 100% with isoleucine above 100%. The results obtained could serve as useful source of low-cost protein for both human and animals food, it can also be used to minimize the protein and malnutrition problems.
topic Amino acid profile
protein
vegetable spaghetti.
url http://www.revista.ccba.uady.mx/ojs/index.php/TSA/article/view/120
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