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Studies on the Production of Protein Hydrolysates from Palm Kernel Meal and Jatropha Curcas Seed Meal

Oloyo, Raheem A. and Ilelaboye, N.O.A. (2003) Studies on the Production of Protein Hydrolysates from Palm Kernel Meal and Jatropha Curcas Seed Meal. J. Food Sci. Technol, 40 (3). pp. 328-332.

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Abstract

Three trials were conducted to study the optimum conditions required for production of protein hydrolysates from palm I<ernel meal and Jatropha curcas seed meal. Hydrochloric (HCI) and sulphuric (H2S04) acids of varying concentrations (2, 4, 6, 8, 10 moles dm") were tested for hydrolysis of each of the two plant sources at different temperatures (65, 80, 95, 110, 125°C) and for different durations (6, 12, 18, 24,' 30 h). Results indicated that with both acids, protein hydrolysates yield and amino acid decomposition were positively and significantly correlated with acid concentration, temperature and duration of hydrolysis. However, HCI produced higher yield of hydrolysates with lower decompositiQn of amino acids from both p'rotein sources. High yield of hydrolysates coupled with higher degree of amino acid decomposition were observed in J. curcas seed meal tllan in palm I<ernel meal. Optimum yield of hydrolysates was obtained from J. curcas seed meai when hydrolysed with either 6 moles dm-" HCI or 8 moles dm" H2S04 at 95°C for 18 h. In case of palm I<ernelseed meal, optimum yield was achieved at 11O°Cwith either 8 moles dm-"HCI or 10 moles dm" H2S04, for 24 hand 18 h, respectively

Item Type: Article
Uncontrolled Keywords: Palm kernel meal, Jatropha curcas seed meal, Protein, hydrolysates.
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Mr Solomon Bayoko
Date Deposited: 06 Feb 2015 11:42
Last Modified: 06 Feb 2015 11:42
URI: http://eprints.covenantuniversity.edu.ng/id/eprint/3447

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