FAT STABILITY AND AMINO-ACIDS IN SOUTH INDIAN TEA SEEDS

The composition and storage stability of south Indian tea-seed oil sto red at 25-degrees and 37-degrees-C, in different containers (glass, ti n plate, PVC), with or without antioxidants has been studied. The crud e tea-seed oil is highly stable to peroxide formation, but after refin ing or bleaching, antioxidants are required. The amino acid levels of oil-free tea-seed meal, prepared from three varieties of south Indian tea-seed kernels with 31-38% protein content were also examined and so me possible utilization of these protein rich tea-seed meals is descri bed.