@article{ajfst2021946,
author={{Gnanwa, Mankambou Jacques and Soro, L¨ºnif¨¦r¨¦ Chantal and Yapi, Constant Jocelyn and Blei, Hortense Sika and Kouame, Lucien Patrice},
title={Biochemical Charateristic, Amino and Fatty Acids Contents of Pistachio <i>Citrullus mucosopermus</i> Fursa Seeds from Abidjan (C?te d¡¯Ivoire)},
journal={American Journal of Food Science and Technology},
volume={9},
number={4},
pages={149--154},
year={2021},
url={http://pubs.sciepub.com/ajfst/9/4/6},
issn={2333-4835},
abstract={The seeds of pistachio <i>Citrullus </i><i>mucosopermus</i> Fursa much used in the diet in C?te d¡¯Ivoire, were studied to determine their chemical composition and their nutritional potential. The biochemical parameters of the seeds of <i>Citrullus mucosopermus</i> Fursa characterized are dry matter, ash content, moisture content, carbohydrates, fiber, protein, amino and fatty acids. The proximate analysis of the seeds showed dry matter contents 93.6 ¡À 2.82 %, moisture 6.40 ¡À 0.14 %, ash 5.18 ¡À 0.06 %, carbohydrates 24.94 ¡À 0.18 % , fibre 9.93 ¡À % and crude protein 28.46 ¡À 0.04 %. These proteins have two of the essential amino acids with a high level of lysine whereas serine was the limiting essential amino acid. The extraction yield of the lipids (crude fat) of the seeds was 31.49 ¡À 0.62 %. Unsaturated fatty acids: oleic acid (1.041 ¡À 0.002 %), linoleic acid (0.998 ¡À 0.001 %) and arachidonic acid (0.881 ¡À 0.001) were measured. Results revealed the seeds of pistachio <i>Citrullus </i><i>mucosopermus</i> to have great nutritional potentials with regard to their chemical composition therefore, their consumption could contribute to fulfill some food deficiencies in C?te d¡¯Ivoire.},
doi={10.12691/ajfst-9-4-6}
publisher={Science and Education Publishing}
}