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Protein extraction from tobacco leaves: technological, nutritional and agronomical aspects

  • Part III. Extraction Processes And Endproduct Characteristics
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Abstract

The goals of the present studies were: (1) to obtain smoking material from tobacco with reduced toxicity; (2) to use the tobacco leaf, as an alternative to other plants, as a source of food protein. On the grounds of technological, nutritional and agronomical results, the following observations can be made: (1) It is feasible to lower the toxicity of the tobacco smoke by extracting protein from the green leaves before curing. (2) The cured deproteinized tobacco can easily be utilized for the production of smoking material without any important alteration of its taste. (3) The composition of the tobacco protein concentrate is very interesting and is superior to other protein concentrates. (4) Itsin vivo andin vitro digestibility is one of the highest among the vegetable protein sources which have been studied. (5) Use of high planting densities and high levels of nitrogen fertilization per hectare results in high yields of total protein from tobacco (1794 Kg/ha).

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Authors and Affiliations

  1. Instituto di Tecnologie Alimentari, Università degli Studi di Udine, P. zza M. Kolbe, 4, 33100, Udine, Italy

    Paolo Fantozzi & Alessandro Sensidoni

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  1. Paolo Fantozzi
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  2. Alessandro Sensidoni
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Fantozzi, P., Sensidoni, A. Protein extraction from tobacco leaves: technological, nutritional and agronomical aspects. Plant Food Hum Nutr 32, 351–368 (1983). https://doi.org/10.1007/BF01091194

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  • DOI: https://doi.org/10.1007/BF01091194

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