ABSTRACT

Protein isolate of the Luffa aegyptiaca seeds and the seed meal were studied with respect to their composition and their chemical properties. The total protein content of the seed meal was 61.25% and this was found to be very rich in arginine, aspartic acid and glutamic acid as well as in the sulphur containing amino acids. The classification of the proteins showed that globulins constituted the bulk of the proteins (79%). The rest were albumin 10.7%, glutelins 5.9% and prolamins 4.37%. The amino acid pattern of the globulins is similar to that of the seed meal. The SDS-poly acrylamide gel electrophoresis revealed 5 bands for the seed meal, a molecular weight range from 24 -29 x 10³ daltons to below 14.2 x 10³ daltons. The globulin fraction also revealed 4 bands with the most prominent being below 14.2 x10³daltons. The in-vitro protein digestibility of the seed meal was quite high at 78.0 ± 4.6%. It is expected that processing treatment like boiling, roasting etc. would increase this value appreciably. This study therefore involves studies on the protein isolates of the Luffa aegyptiaca seeds and the seed meals with respect to their composition and functional properties.