title: [Chemical composition, amino acid content and nutritive value of the protein of the annatto seed (Bixa orellana, L.)].
abstract: On several occasions, many Latin American countries have shown interest in the economic potential of industrializing the exploitation of the pigment in Annatto seed (Bixa orellana, L) used as a natural coloring agent in the food industry. Production of the pigment leaves the seed as a by-product, which once characterized chemically and nutritionally, could contribute to a more profitable exploitation of Annatto seed. The main objective of the present study was to obtain information in regard to this matter. The results of chemical analyses of the seed showed a relatively high amount of protein, which fluctuated between 13 and 17%. Crude fiber levels were also high, about 16%; however, more than 50% of this fiber can be eliminated through sifting of the seed flour. This operation also increases protein content. Annatto seeds have a high phosphorus and a low calcium content. Its protein contains adequate levels of tryptophan and lysine, but is low in methionine, isoleucine, leucine, phenylalanine and threonine. The protein quality of Annatto seed flour was about 65% that of casein, which was used as reference protein. Partly responsible for this low biological value are the amino acid deficiencies, mainly that of methionine, and the low digestibility of the protein. The latter was 57% as compared to 94% for casein, a finding which can be attributed to the crude fiber content of Annatto seed flour, since partial elimination of the fiber resulted in an increase in digestibility up to a value of 65%. In order to utilize more effectively this potential feedstuff in combination with other feeds, further studies should confirm the amino acid deficiencies and digestibility of the Annatto seed protein.
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D004032:Diet; D005069:Evaluation Studies as Topic; D005505:Food Coloring Agents / Q000032:analysis*; D009753:Nutritive Value; D010940:Plant Proteins; D012639:Seeds / Q000032:analysis
chemical_list: D000596:Amino Acids; D005505:Food Coloring Agents; D010940:Plant Proteins
vernacular_title: Composición química, contenido de aminoácidos y valor nutritivo de la proteína de semilla de achiote (Bixa orellana, L.).