Egusi

“The water and oil holding capacities of the flour are 0.7 and 2.6 ml/g, respectively.”

Egusi (Colocynthis citrullus L.) flour → has → water and oil holding capacities of 0.7 and 2.6 ml/g, respectively

“Egusi (Colocynthis citrullus L.) kernels contain 52.0% oil, 28.4% protein (60% in defatted flour), 2.7% fiber, 3.6% ash, and 8.2% carbohydrate.”

Egusi (Colocynthis citrullus L.) kernels → contain → 52.0% oil, 28.4% protein, 2.7% fiber, 3.6% ash, and 8.2% carbohydrate

“Nutritionally, lysine is the most limiting amino acid (chemical score, 52.4).”

Egusi (Colocynthis citrullus L.) protein → is limited by → lysine (chemical score, 52.4)

“Thick (mayonnaise‐type) emulsions form in the alkaline pH range and a stable foam forms at pH 5.0.”

Egusi (Colocynthis citrullus L.) flour → forms → thick (mayonnaise‐type) emulsions in the alkaline pH range and a stable foam at pH 5.0

“Protein isolates that differ in gel electrophoretic patterns and amino acid content can be prepared from the flour in one‐ or two‐step water and sodium hydroxide extractions.”

Egusi (Colocynthis citrullus L.) flour → can be prepared → protein isolates that differ in gel electrophoretic patterns and amino acid content