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Assessment of nutritional compounds and antinutritional factors in pea ( Pisum sativum ) seeds
Author(s) -
VidalValverde Concepción,
Frias Juana,
Hernández Amelia,
MartínAlvarez Pedro J,
Sierra Isabel,
Rodríguez Carmen,
Blazquez Inmaculada,
Vicente Gema
Publication year - 2003
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1309
Subject(s) - raffinose , stachyose , chemistry , food science , trypsin inhibitor , pisum , sativum , phytic acid , trypsin , sucrose , field pea , zoology , biochemistry , biology , botany , enzyme
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 −1 DM, protein nitrogen 35.3–42.4 g kg −1 DM, lysine 50.7–76.3 g kg −1 protein DM, histidine 17.8–24.8 g kg −1 protein DM, tyrosine 22.6–30.0 g kg −1 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 −1 DM, vitamin B 2 1.1–3.7 mg kg −1 DM, sucrose 11.6–25.4 g kg −1 DM, raffinose 4.1–10.3 g kg −1 DM, stachyose 10.7–26.7 g kg −1 DM, verbascose 0.0–26.7 g kg −1 DM, total α‐galactosides 22.6–63.4 g kg −1 DM, trypsin inhibitor activity 0.8–8.4 TIU mg −1 DM, inositol hexaphosphate 2.3–6.5 g kg −1 DM, inositol pentaphosphate 0.1–1.8 g kg −1 DM and total inositol phosphates 2.8–7.1 g kg −1 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, α‐galactoside and vitamin B 2 contents. Bigger peas showed the lowest inositol pentaphosphate contents. © 2003 Society of Chemical Industry