Composition and nutritional quality of pea pisum sativum faba bean vicia faba ssp minor and lentil lens culinaris meals protein concentrates and isolates

Bhatty, R.S.; Christison, G.I.

Qualitas Plantarum Plant Foods for Human Nutrition 34(1): 41-52


Accession: 005023086

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Pea (P. sativum), faba bean (V. faba spp. minor) and lentil (L. culinaris) meals, protein concentrates and isolates were analyzed for proximate composition, oligosaccharides and amino acid composition. Protein quality was evaluated using a mouse bio-assay. The concentrates contained 59.2-70.6% and the isolates 86.7-90.8% protein (N .times. 6.25) on moisture-free basis. Glucose, sucrose, raffinose, stachyose and verbascose were present in the highest concentrations in the protein concentrates (7.1-11.1%), the pea protein concentrate contained 8.7% sugars and faba bean and lentil protein concentrates 7.1 and 6.6%, respectively. The protein isolates were almost free (containing < 0.79%) of the sugars. Amino acid composition of the meals, concentrates and isolates showed, as expected, S-amino acid deficiency (.apprx. 2/3 of the rat requirement), which was probably largely responsible for the low protein efficiency ratios (0.75-1.18), and net protein ratios (0.25-0.73) of the 3 products, compared to values of 2.56 and 2.18, respectively, obtained for casein. The protein digestibilities of the meals, concentrates and isolates (81-90%) were similar to that of casein (87%). The poor growth-promoting abilities of the meals, concentrates and isolates were possibly also due to growth-depressing factors such as tannins, trypsin inhibitors and hemagglutinins present in faba bean and lentil.