Chemical composition and physicochemical characteristics of Thevetia peruviana seed Flour and Protein Concentrate

In the present study, the proximate analysis, mineral contents, amino acids and functional properties of Thevetia peruviana (T. peruviana) flour and protein concentrate were investigated. The ash, moisture, protein, fat, fiber and carbon contents of T. peruviana flour were observed to be 2.24%, 2.94%, 7.44%, 57.05%, 22.37% and 7.76%, respectively while 1.88%, 4.62%, 19.25%, 50.86%, 6.29% and 17.10%, respectively were recorded for the ash, moisture, protein, fat, fiber and carbon contents of the protein concentrate. Mineral analysis revealed the presence of Na, K, Mg, Fe, Mn, Cu, Pb and Zn. Lycine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, valine, methionine, isoleucine, leucine, tyrosine, and phenylalanine, the highest proportion been glutamic acid (152.6 mg/g in the flour and 139.8 mg/g in the protein concentrate). The saponification value, acid value, iodine value and peroxide value of the oil are 182.20 mg KOH/g of oil, 0.85, 82.00 and 14.82 meg at active, respectively. Therefore, T. peruviana seeds and oil have greater potentials in medicine and as industrial raw materials.