Unconventional protein sources: "date seeds".

Different varieties of Egyptian date seed were evaluated biochemically. The protein content of which was in the range of 7.13-10.36%, while the fat content was from 6.32-9.28%. Phosphorus, calcium and iron were determined in all experimental samples. One variety of date seed (Samany) were used for extensive determination of the amino acids constituents by acid hydrolysis, quantitative determination of some amino acids, and evaluation of their biological value on attempt to use the seeds as new protein sources. Weanling albino rats fed on a diet of protein level 5% lost weight, but no toxic signs were observed. Analysis of blood serum of rats, for total proteins, albumin globulin ratio and free nonessential/essential amino acid protein, showed the date seed protein to be of low biological value.

Unconventional protein sources: apricot seed kernels.

Hamawy apricot seed kernels (sweet), Amar apricot seed kernels (bitter) and treated Amar apricot kernels (bitterness removed) were evaluated biochemically. All kernels were found to be high in fat (42.2--50.91%), protein (23.74--25.70%) and fiber (15.08--18.02%). Phosphorus, calcium, and iron were determined in all experimental samples. The three different apricot seed kernels were used for extensive study including the qualitative determination of the amino acid constituents by acid hydrolysis, quantitative determination of some amino acids, and biological evaluation of the kernel proteins in order to use them as new protein sources. Weanling albino rats failed to grow on diets containing the Amar apricot seed kernels due to low food consumption because of its bitterness. There was no loss in weight in that case. The Protein Efficiency Ratio data and blood analysis results showed the Hamawy apricot seed kernels to be higher in biological value than treated apricot seed kernels. The Net Protein Ratio data which accounts for both weight, maintenance and growth showed the treated apricot seed kernels to be higher in biological value than both Hamawy and Amar kernels. The Net Protein Ratio for the last two kernels were nearly equal.

Evaluation of local varieties of Egyptian rice.

The different nutritional ingredients of the Egyptian varieties of rice (Giza 171, Giza 172, and Giza 180) were determined. 1. The nutritive values decreased in polished varieties more than in the hulled ones. 2. A wide variation in the protein content in the different varieties was recognized. 3. Giza 180 could be considered as the best Egyptian variety from the nutritional aspects.

Studies on some Egyptian foods. Part 1: Biochemical and biological evaluation.

General chemical analysis of some Egyptian legumes (lupinus termis and fenugreek seeds) and biological evaluation for their proteins were investigated. Results showed that lupinus termis and fenugreek seeds have high protein contents (with the exception of germinated fenugreek). They are good sources of calcium and phosphorus. Raw seeds gave low PER and NPR values. However, these values increase after roasting or germination.

Studies on some Egyptian foods. Part 2: The effect of protein on blood constituents of rats.

This study was undertaken to study the changes of the blood constituents of rats fed different proteins (lupinus termis, Guiza 1, 2 and balady; fenugreek seeds, raw, roasted, and germinated). The total serum protein for animals fed casein was slightly higher than those fed other proteins. Total serum protein of animals fed lupinus termis, roasted and germinated fenugreek was higher than those fed raw seeds. The albumin/globulin ratios showed a similar trend. The ratio of nonessential to essential free serum amino acids of rats fed non-protein diet was higher than those fed protein. Lupinus termis and fenugreek seeds are good sources of protein. Treatment of seeds either by heat of germination improves the nutritive value of the proteins.