Termination of composition of Balangu (Lallemantia royleana)seed gum

This study was carried out to determine the chemical composition of balangu seed gum (BSG) as an indigenous novel hydrocolloid of Iran. Moreover, the ash content of balangu seed was determined. The moisture content was estimated by heating to constant weight at C  105 . Ash content was determined by combustion of the sample in a furnace at C  500 for 12 hours. The fat content was determined by using chloroform and hexane. Total protein content was estimated by kjeldahl method. The results revealed that BSG contained 8% moisture, 13% ash, 0.0% fat, 1.4% protein and 77.6% carbohydrate. Also the ash content of the seed was 4.1%.

Keywords:

Balangu seed gum , Chemical composition