Physicochemical characterization of jicaro seeds (Crescentia alata H.B.K.): A novel protein and oleaginous seed

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• 作者：C.V. Corrales^a ; ^{carlavaneza7@gmail.com} ; G. Fliedel^b ; ^{genevieve.fliedel@cirad.fr} ; A.M. Perez^c ; ^{ana.perez@ucr.ac.cr} ; A. Servent^b ; ^{adrien.servent@cirad.fr} ; A. Prades^b ; ^{alexia.prades@cirad.fr} ; M. Dornier^b ; ^{manuel.dornier@cirad.fr} ; B. Lomonte^d ; ^{bruno.lomonte@ucr.ac.cr} ; F. Vaillant^b ; ^c ; ^{fabrice.vaillant@cirad.fr}
• 关键词：Food analysis ; Food composition ; Crescentia alata ; Nutritional quality ; Jicaro seeds ; Biodiverse food ; Oleaginous seed ; Oil profile ; Proteomic
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：56
• 期：Complete
• 页码：84-92
• 全文大小：837 K
• 卷排序：56

文摘

Jicaro seed is a novel biodverse food crop rich in high quality oil and protein similar to soybean. Jicaro fatty acid and amino acid profiles are of nutritional interest. Absence of anti-nutritional factors (anti-trypsin and α-galactosides). Jicaro is a high quality food source resistant to nutrient-poor soils and intense drought.