Effects of Storage on Protein Nutritional Quality of Grain Legumes

Abstract

The effect of storage under moderate conditions (12% relative humidity and 20°C) on protein nutritional quality of legumes grown in Canada (faba bean, lentil, seafarer, pinto and black beans and trapper and century peas) was determined. Little change in legume amino acid contents and only slight changes in relative net protein ratio (RNPR) and true crude protein digestibility occurred over the three years. No consistent changes were seen in plasma amino acids of rats fed the stored legumes, although plasma methionine and tryptophan were lower compared to casein-fed rats, reflecting dietary deficiencies in these amino acids. Amino acid scores indicated that tryptophan and sulfur amino acids were first and second limiting, respectively, in most of the legumes. Correction of amino acid scores for true digestibility of protein in the legumes greatly improved correlation coefficients between scores and RNPR.

Effect of processing on the protein nutritional value of Canavalia gladiata seeds

“…The presence of tannins in other legumes have been reported as a cause of low digestibility and BV [40,41]. The digestibility values reported for many other cooked legumes [42] are comparable with those of processed sword beans in our study and as reported previously. It has also been shown that the protein efficiency ratio (PER) of a pressure-cooked sample of sword beans was 1.24 [9] and 45.2% compared with that of casein.…”

Effect of variety and crude protein content on nutrients and certain antinutrients in field peas (Pisum sativum)

“…The data on the amino acid pattern of total seed protein showed that tryptophan was the first limiting amino acid in peas (amino acid score 82) (Table 5), followed by the sulphur‐containing amino acids methionine and cystine (amino acid score 94). It had previously been reported that sulphur‐containing amino acids and tryptophan were the most limiting amino acids in pulses 35, 36. However, histidine, isoleucine, leucine, lysine, phenylalanine, tyrosine, threonine and valine contents were found to be higher than FAO/WHO requirement patterns.…”

Functional and Nutritional Properties of Extruded Whole Pinto Bean Meal (Phaseolus Vulgaris L.)

“…LEGUMES ARE IMPORTANT CONSTITUENTS OF THE DIET AND PROvide economical sources of proteins and energy (Phillips and Baker, 1987;Peace et al, 1988). They have also been indicated to show apparent benefits of soluble fiber in preventing heart disease (Morrow, 1991).…”