Chemical properties of the seeds of different tomato varieties

Abstract

Tomato seeds, which make up 55% of canning waste, were analysed in a preliminary study to evaluate their potential protein food use. Tabulated results from 9 var. showed: protein on DM, 28.4-31.0%; fat, 36.0-37.9%; lysine, 5.0-6.5 g/16 g N; cystine, 5.3 and 5.0 g/16 g N in var. Sammarzano and Red Stone; and high methionine levels. The fatty acid composition showed: oleic acid, 20.8-23.5%; linoleic acid, 52.4-55.5%; unsaturated:saturated acid ratio, 3.7-4.1; and linoleic:oleic acid ratio, 2.2-2.7.