In the current study chemical composition of luffa seeds was estimated. An addition,
the luffa seed proteins were isolated and the functional properties of these proteins such as solubility,
emulsifying properties and foaming properties were evaluated. The proximate composition of luffa
seeds was as follows, dry matter 93.53%, crude protein 27.27%, crude fat 26.68%, total carbohydrate
31.25% and ash 8.33% (on dry basis). The pH effect on the solubility of luffa seed protein was
presented. The solubility was decreased in the pH range 2-5 and increased gradually from pH 6.0 to
pH 10 with a maximum solubility (80%) at pH 8. The solubility for luffa seed protein increased in the
alkaline medium. The solubility for luffa seed protein indicates the isoelectric point (less solubility) at
pH 5. Emulsifying activity (EA) and emulsion stability (ES) of luffa seed protein is a reflection of the
influence of pH on protein solubility. The maximum EA of luffa seed protein (70%) was obtained at
pH 8 of the protein solution. The maximum ES of luffa seed protein (77 and 78%, respectively) was
obtained at pH 8 and 9. Luffa seed protein recorded 100% foam capacity (FC) at pH 8 and this was
reduced to 17% at pH 5, where minimum value was observed. Luffa seed protein had a foam stability
of 16%, respectively at pH 7 and increased to 90%, respectively at pH 3. It may be concluded that
these values obtained for the luffa seeds protein indicate the potential in its use as a source of
vegetable protein in animal and human nutrition.