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http://dx.doi.org/10.3746/jkfn.2009.38.5.649

Nutritional Compositions in Edible Portion of Castanopsis cuspidata Seeds  

Lee, Jin-Cheol (Biotechnology Industrialization Center, Dongshin University)
Lee, Byung-Doo (Dept. of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Lee, Hong-Yeol (Dept. of Hotel Culinary and Bakery, Dong-A Injae College)
Chung, Dong-Ok (Dept. of Culinary Art, Chodang University)
Eun, Jong-Bang (Dept. of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.5, 2009 , pp. 649-652 More about this Journal
Abstract
Nutritional compositions in edible portion of Castanopsis cuspidata seeds were investigated. Moisture content of Castanopsis cuspidata was 24.72 (Wt. %), crude protein was 2.19% (Wt. %), crude lipid was 0.83% (Wt. %), ash was 1.04% (Wt. %), and carbohydrate was 52.63% (Wt. %) in Castanopsis cuspidata seeds. Major amino acids were glutamic acid, aspartic acid, arginine and histidine, and minor ones were alanine, serine, proline, and valine. Sucrose was the highest content of free sugar in the seed. Major fatty acids were linolenic acid (18:3), palmitic acid (16:0) and oleic acid (18:1). Major minerals were P, K, Mg, Zn and Ca at the level of 88.31, 26.00, 13.20, 10.90, and 3.93 mg/100 g, respectively.
Keywords
Castanopsis cuspidata seeds; amino acids; free sugar; fatty acids; minerals;
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