Nutritional analysis and effects of variables on protein extraction from perah seed
The nutritional content of fermented and non-fermented Perah seed (Elateriospermum tapos) was investigated. The proximate analyses such as moisture, fat, fiber, protein and ash contents from fermented seed were lower compared to nonfermented seed. However, only the fat content of fermented seed was...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2011
|
| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/33712/1/HamimahSatirahBtMazlanMFKK2011.pdf http://eprints.utm.my/id/eprint/33712/ http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:78801?queryType=vitalDismax&query=Nutritional+analysis+and+effects+of+variables+on+protein+extraction+from+perah+seed&public=true |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | The nutritional content of fermented and non-fermented Perah seed (Elateriospermum tapos) was investigated. The proximate analyses such as moisture, fat, fiber, protein and ash contents from fermented seed were lower compared to nonfermented seed. However, only the fat content of fermented seed was higher than nonfermented seed. From that, maximum protein extractions from fermented and nonfermented Perah seed were further investigated using response surface methodology. A central composite design with three independent variables i.e. NaOH concentration (6, 8 and 10 %), extraction time (10, 20 and 30 minute) and solvent/meal ratio (50:1, 100:1 and 150:1, v/w) was used to study the response of protein yield. The experimental values of protein yield ranged between 13.8 and 0.05 g/100 g seed meal. A second-degree equation for independent and response variables was produced from simulation to obtain the contour plot graphs. From the graph and mathematical solutions, the best protein extraction protocol from both fermented and non-fermented Perah seed was obtained at 5.5 percent of solvent extraction, 40:1 ratio of solvent/meal and 32 minutes of reaction time. Surface concentration and ratio of solvent/meal were found to influence the protein yield from fermented seed; meanwhile only solvent concentration influenced protein yield from non-fermented seed. The maximum protein yields for both fermented and non-fermented perah seed were 18.0 g/100g and 5.0 g/100g seed meal respectively. |
|---|