Comparative studies on safflower and sunflower meals

Safflower and sunflower kernels and meals were chemically evaluated for their moisture, protein, fat, crude fiber and ash contents. The amino acid composition and infra-red absorption spectra of both the investigated meals were also analyzed and studied. Chemical scores, essential amino acid index [EAAI] as well as protein efficiency ratio [PER] were calculated to estimate the protein quality of both meals. Sunflower meal showed higher values of proteins, total essential amino acid, essential amino acid index [EAAI] than safflower meal, while the latter meal was found to be more PERs. Lysine was the limiting amino acid in both tested meals

Nutritive value and specified functional properties of protein concentrate from leafy by-products

Samples of leaf protein concentrate [LPC] from leafy by-products of carrot, beet root, cauliflower and artichoke were prepared. Analysis of nitrogen, ash, carbohydrates and amino acid profiles were carried out. The parameters related to the nutritive value were estimated via calculating Essential Amino Acids Index [EAAI] and Biological Value [B.V.]. Nitrogen solubility, water and fat absorption capacities were determined for evaluating specified functional properties of LPC samples. The obtained data proved high nutritional values for these leafy protein samples with good functional properties