Nutritional and oil characteristics of the seeds of angled Luffa Luffa acutangula

Abstract

Luffa seeds (L. acutangula), a member of the Cucurbitaceae family, were investigated for their potential nutritional and oil characteristics. The yield of seeds from the fruit was 33·5%, while the kernel was found to possess 50% of the seed weight. The protein and fat contents of the kernel were 39% and 44%, respectively, and on a moisture and fat-free basis the kernel's protein content was 74·6%. The fatty acid profile indicates that the glycerides of oleic and linoleic acid constitute 68% of the total kernel oil. Iodine value, saponification value and acid value were 99·5, 190·8 and 10·5, respectively. The maximum melting and freezing points were −3 and −10°C, respectively. The seeds were also found to be a good source of certain amino acids, phosphorus, iron and magnesium.