الفهرس 
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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.