Augustin, M. A. and Chua, B. C. (1988) Composition of Rambutan Seeds. Pertanika, 11 (2). pp. 211-215.
The seeds of three rambutan clones (R4, R 7 and R169) were analysed. Proximate analysis of the seeds showed that they contained 11.9-14.1% protein, 37.1-38.9% crude fat (peroleum ether extract), 2.8-6.6% crude fibre and 2.6-2.9% ash on a dry weight basis. The seeds contained 34.1-34.6% moisture. The amino acid profile of the seed protein showed that the protein was of good quality. The major fatty acids in rambutan seed fat were C16:0 (4.36-4.86%); C18:0 (5.93-7.49%); C18:1 (37.91-40.15%); C20:0 (36.14-36.77%) and C20:1 (6.92-7.27%).
|Keyword:||Rambutan seed, proximate analysis, amino acid profile, fatty acid composition|
|Faculty or Institute:||Faculty of Food Science and Technology|
|Deposited By:||Nur Izyan Mohd Zaki|
|Deposited On:||16 Nov 2009 02:18|
|Last Modified:||27 May 2013 07:01|
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