Evaluation of various legume species and varieties grown in Latvia as a raw material of plant-based protein products
Laen...
Kuupäev
2020
Kättesaadav alates
Autorid
Sterna, V.
Zute, S.
Jansone, I.
Ence, E.
Strausa, E.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
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 proten
composition.
Kirjeldus
Märksõnad
protein contents, protein quality, legume seeds, articles