Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil

The chemical composition and minerals content of citrus seeds and its flour s, the characteristics and structure of citrus seed oils as well as nutriti onal properties were studied. The citrus seeds and its flours were rich in oil and protein, respectively. Both citrus seeds and flours proved to be a good source for minerals K, Ca, P, Na, Fe and Mg. The flours of citrus seed s were rich in leucine, valine, total aromatic and total sulfur amino acids compared to FAO/WHO reference. Refractive index, specific gravity, melting point, colour and viscosity of citrus seeds oils differed slightly. Citrus seed oils had eight classes, according to the results of thin-layer chroma togram Triglycerides were the major oil class in all samples. The citrus se eds oil samples contained eight fatty acids while linoleic, oleic and palmi tic acids were major acids. Some antinutritional compounds were detected in the flours. The results revealed that, glucosides, stachyose, raffinose, t rypsin inhibitor, phytic acid and tannins were present in all citrus seeds flours. The data established that all flours were completely free from any agglutination activity. The biological values, true and apparent digestibil ity of mandarin seed protein were the lowest among all citrus seeds protein s by all measurements except the PER equations.