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Comparative study of the protein of new high-yielding varieties of lentil (Lens esculenta)



Comparative study of the protein of new high-yielding varieties of lentil (Lens esculenta)



Journal of Research, Punjab Agricultural University 14(4): 500-506



Lentils, 7 varieties, had water 10.2 to 10.7% and, in DM, crude protein 20.2 to 22.9, fat 0.91 to 1.62, crude fibre 5.00 to 5.90 and ash 2.28 to 3.01%. Protein contained cystine 0.45 to 0.56, methionine 0.48 to 0.66, tryptophan 0.86 to 1.14 and lysine 4.66 to 6.34%. Raw lentils, 2 varieties, had haemagglutin 5120 or 10 240 units; protein digestibility in vitro was 59.9 to 66.5% and for cooked lentils was 72.0 to 76.5%.

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