Exploring Phylogenetic Relationships between Hundreds of Plant Fatty Acids Synthesized by Thousands of Plants. more details ...
Abstract The fruit, ackee, is described and its use as food is discussed. For the study the flesh, the seed and the stem were considered separately. Flesh, 25 and seed 72.5% of the weight of the fruit had, respectively, 33.5 and 7.6% oil. Extracted meal of flesh had protein 63, ash 9 and fibre 20%; corresponding values for seed were 15, 3 and 7%. Protein of the flesh had high arginine content, 24%. Although the flesh is the part used as food the balance of amino acids was poor. The protein of the seeds contained a small amount of alpha-aminobutyric acid and glutamic acid was high, 28%. The fatty acid composition of the oil of the flesh indicated a food value comparable with that of olive oil, low in linoleic acid and with no linolenic acid. The oil of the seed was different in appearance, taste, smell, and composition; the C 20 series, mainly arachidic and eicosenoic acids, made up 75% of total fatty acids.-T. D. Bell. See also Abst. 1756.

Authors: Ucciani, E.; Defretin, J. P.; Bontoux, M.; Busson, F.

Journal: Oleagineux

Year: 1964

Volume: 19

Page: 563-569

UID: CABI:19651401938

Plants View All 2 Datasets
Genus Species Data Points
Blighia sapida 6
Blighia sapida 8
SOFA Table(s)