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Variation in protein and trypsin inhibitor activity with maturity and amino acid composition of winged bean (Psophocarpus tetragonolobus) seeds



Variation in protein and trypsin inhibitor activity with maturity and amino acid composition of winged bean (Psophocarpus tetragonolobus) seeds



Journal of the science of food and agriculture7(4): 623-626



The protein and trypsin inhibitor activity, in pods and seeds of winged bean (Psophocarpus tetragonolobus (L) DC) increase, and in the pod hull decrease, with the maturity of plant. The seeds of 21 cultivars both exotic and of indian origin cultivated on marginal alkaline soil (pH 8.7) were analysed for protein (36.4-45.3) and amino acid composition (lysine 4.8 to 6.7).

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Accession: 013219343

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DOI: 10.1002/jsfa.2740570414


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