The work reported grew out of an interest in the effects of heat on the nutritive quality of plant proteins. Lysine is the limiting amino acid in most rations in which cereals are the source of energy. Because the chick pea, a typically starchy seed, is rich in lysine and is an important food crop, interest developed in the effects of heat on the nutritive quality of its proteins in comparison with typical oilseeds. About 25% of the chick pea is protein, rich in lysine (6.5 to 6.7%). The lysine content is reduced about 1 0% when the seeds are heated in the autoclave to 121 0 C. for 30 and 60 minutes. The reduction is greater the less the moisture content of the seed.Usually the nutritional quality of oilseed meal proteins is improved when heating of the seed during processing for oil is moderate ( 9), but amino acids, especially lysine, cystine, and arginine, are destroyed when heating is severe.
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