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Abstract worldwide food shortages in recent years have caused sharp price rises in animal proteins used in the food industry, and at times supplies have been uncertain. This situation and anticipated future trends have promoted a numbP.r cf food companies to begin replacing animal proteins in their products and to develop many items based on soy and other plant proteins, Egypt has demonstrated the rabability to produce large auantities of oilseeds for local markets. These together with imported oilseeds for oil extraction, provide potenrial sources of plant proteins for use in processed foods. Most research and product development involving plant proteins has taken place outside Egypt. At the present time there is no processing of food grade plant proteins in Egypt. The objective and scope for which this study was undertaken are detailed in the terms of composition, preparations. nutritive value and functionality of food grade protein products from soy. peanut, sesame and sunflower seeds. The possible uses of such oilseed protein products to partial or complete repla•:ing animal proteins in beefburger and milk-like beverages, respectively were discussed. The data and conclusions of the present study can be summarized as: s.l. Chemical composition and nutritive value of oilseed protein pro~cts: The protein content of oilseeds ranged between 16 to 34% whereas the soybean seeds exhibited the higher percentage and the sunflower seeds had thelowest percentage. Dehulling processes raised the protein levels in cotyledons up to The oil percentage ranged from 21 to 60%. sesame seeds had the highest percentage, but soybean seeds had thn lowostoil content. A.bout 97 to 98”/o of peanut and soybean seed protP.in arP. present in cotyledons, whereas about 90 to 91% of sesame and sunflower seed protein are located in the cotyledons. Similar trends can be seen for seed lipids distribution as about 99% of peanut and soybean seed lipids are located in the cotyledons, however, about 95% of sesame and sunflower seed lipids are found in the cotyledors. Fibers are concentrated in hulls and seed coat. Peanut and soybean cotyl2dons conta:i.n more than 90Yo of the seed mineral content, thic. sitt’8tion is diff”rent in sesame, since less chan 50”/o of the seed minerals ar2 found in cotyledons and the r·emaining is found in seed coat. To obtain higher quality of protein products, tiw removal of hulls ·and seed coat is rwcesso ry. Due to the removal of hulls, seed coat and lipid, the prot2in content of the protein products increCJsecJ being between 46,8 and 57.6% in oilseed meals. The hiqhest· value was for sunflower meal and the lowest was for the soybean. The separ-ation of seed coat served to decrease the fiber and increase the protein levels in flours. As a result of the losses of some soluble constituents other than protein, the protein conHmts in concentrates raised to 63-66%. Peanut protein concentrate had the highest levels, whereas soybean protein concentrate had thelowestlevels. |