The nutrient and antinutritional factor content of 18 pea lines was studied. The following levels were found: non-protein nitrogen 5.2-10.2 g kg À1 DM, protein nitrogen 35.3-42.4 g kg À1 DM, lysine 50.7-76.3 g kg À1 protein DM, histidine 17.8-24.8 g kg À1 protein DM, tyrosine 22.6-30.0 g kg À1 protein DM, protein 25.9-31.9% DM, in vitro protein digestibility 89.3-95.6%, vitamin B 1 5.9-10.3 mg kg À1 DM, vitamin B 2 1.1-3.7 mg kg À1 DM, sucrose 11.6-25.4 g kg À1 DM, raffinose 4.1-10.3 g kg À1 DM, stachyose 10.7-26.7 g kg À1 DM, verbascose 0.0-26.7 g kg À1 DM, total a-galactosides 22.6-63.4 g kg À1 DM, trypsin inhibitor activity 0.8-8.4 TIU mg À1 DM, inositol hexaphosphate 2.3-6.5 g kg À1 DM, inositol pentaphosphate 0.1-1.8 g kg À1 DM and total inositol phosphates 2.8-7.1 g kg À1 DM. Peas with yellow cotyledons had the highest trypsin inhibitor activities, those with light green cotyledons had the highest lysine contents, and those with dark green cotyledons were the richest in vitamins B 1 and B 2 . Peas with brown testae had the lowest verbascose and sucrose contents, while they were the richest in inositol hexaphosphate. Smaller peas were characterised by the highest protein nitrogen contents as well as the highest contents of vitamins B 1 and B 2 , verbascose and inositol pentaphosphate. Peas of medium size showed the lowest verbascose, a-galactoside and vitamin B 2 contents. Bigger peas showed the lowest inositol pentaphosphate contents.
Lentil flours were extracted with 80% ethanol at 25 and 50 degrees C for 1, 2, or 3 h. The various nitrogen fractions, soluble carbohydrates, three amino acids (Lys, His, and Tyr), available lysine, protein digestibility, and vitamins B(1) and B(2) were analyzed to evaluate the effect of extraction. Extraction resulted in an increase in the total nitrogen content of the extracted flours, with extraction temperature affecting the nature of the nitrogen (protein or nonprotein) content. There was also a large reduction in the oligosaccharides of the raffinose family, although the effect of temperature was appreciable only in the case of stachyose. There was hardly any effect on the concentrations of the amino acids analyzed or on protein digestibility; however, a positive correlation between protein digestibility and the available lysine was recorded in the samples. The vitamin B(1) and B(2) contents underwent variable decreases depending on extraction temperature.
Alfalfa leaf juice obtained after mechanical fractionation of whole plants was conserved by frozen storage. The freezing produced a curd whose amount was independent of freezing storage time. The curd contained 50% of the dry matter and 60% of the nitrogen in the original juice. Electron microscopy showed that the curd was mainly chloroplasts. The curd separation resulted in a poor recovery of protein concentrate from the thawed juice. The efficiency of acetone and propan-2-01 in removing lipids and pigments from the curd was studied; all extractions were at the boiling point of the solvent. Propan-2-01 extracted the most lipid, 42% dwb, acetone 28% dwb. The two solvents extracted pigments with similar efficiency. The curd extracted with propan-2-01 produced an almost colourless protein concentrate.
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