Evaluation of various legume species and varieties grown in Latvia as a raw material of plant-based protein products
Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Evaluation of various legume species and varieties grown in Latvia as a raw material of plant-based protein products
Auteur(s)
- STERNA, V.
- ZUTE, S.
- JANSONE, I.
- ENCE, E.
- STRAUSA, E.
Editeur(s)
Autre(s)
Id
SUNZSSC3
Version
2798
Date ajout
18 janvier 2021 16:32
Date modification
18 mars 2021 07:24
Résumé anglais
Nutrition value of legumes has been traditionally attributed to its high protein content. Protein content of legumes is variable dependent on different species and varieties, and highly affected by environmental factors. Usually protein quality is characterized by its owns amino acid profile in nutritional point of view. Therefore, the present study was conducted to determine the protein contents and amino acid profiles of pea (Pisum sativum L), faba beans (Vicia faba L) and soya (Glycine max L) grown in Latvia and evaluate their potential for food production. Overall results of a five-year analysis (2013 2017) showed that the protein content of peas, faba beans and soybean ranged from 20.0 to 26.1%, 26.6 to 30.5% and 35.9 to 40.9%, respectively. The corresponding values of total crude fat ranged from 0.8 to 1.2%, 0.7 1.3% and 16.6 to 19.3%, respectively. Results of study showed that the protein content of peas, faba beans and soybean was not differed by growing system (p < 0.05). The percentage of essential amino acids for pea, faba bean and soya were 34 to 38%, 57 to 59% and 62 to 64% respectively. The composition of pea flakes was preserved protein content of raw material. The pea flakes has high content of lysine of 10.1 g kg-1, phenylalanine+thyrosine of 11.6 g kg-1 and the sum of essential amino acids of 66.4 g kg-1. In nutritional point of view, pea flakes could be product with high-quality protein composition.
Note
None
CRAW tags
- AB - Modalité bio
- FREDO qualité des produits
- FREDO étude des variétés
- GEO Lettonie
- acide aminé
- légumineuses
- nutrition quality
WEB tags
- legume seeds
- protein contents
- protein quality
Titre de la publication
Agronomy Research
Pages
663.6Kb
Date caractères
2020
Date publication
1 janvier 2020
Doi
10.15159/AR.20.215
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Issn
1406-894X
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