QUANTIFICATION OF POPPY (Papaver somniferum) PROTEIN THROUGH DIFFERENT METHODS
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Date
2021-07
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Publisher
UMT.Lahore
Abstract
The poppy plant belongs to the Papaveraceae family. It is an annual plant and its
scientific name is Papaver somniferum. It contains 49.9% fat, 5.3% moisture,18.3%
carbohydrate, 3.9% ash and 21.6% protein. It has a large amount of protein which is
about 21%. Different varieties of poppy contain different quantities of protein. Mostly
poppy seeds are used in food production due to the high content of protein and oil.
Previous studies showed that poppy protein was quantified through Kjeldahl and
Bradford method. Amino acid composition showed that it had a lot of valine, isoleucine,
leucine, phenylalanine, lysine, aspartic, glutamic acid, and arginine. In this study, the
poppy protein was quantified from Kjeldhal, Bradford, Biuret, and Lowry method and
their results showed that poppy contains 21% protein. There was no significant
difference in poppy protein results through all methods. Due to the high quantity of
protein its meal was used in bread fortification.