PROTEIN AND AMINO ACID COMPOSITION OF ‘HASTA LA PASTA’ SPAGHETTI SQUASCH (Cucurbita pepo L.)

Abstract

The protein and amino acids composition of seed and pulp of vegetable spaghetti were determined in which the seed has higher (P>0.05) amount of protein compared to pulp content. The content of the amino acids in both the sample are good source of essential and non essential amino acids with above 100 % chemical score for the seed while pulp has less then 100% with isoleucine above 100%. The results obtained could serve as useful source of low-cost protein for both human and animals food, it can also be used to minimize the protein and malnutrition problems.

Keywords

• Amino acid profile
• protein
• vegetable spaghetti.