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Crude protein and sulphur amino acid contents of some commercial varieties of peas and beans
Author(s) -
Evans I. Marta,
Boulter Donald
Publication year - 1980
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.2740310304
Subject(s) - sulfur , amino acid , yield (engineering) , food science , chemistry , biological value , agronomy , biology , biochemistry , organic chemistry , materials science , metallurgy
Abstract Spring field bean varieties contain more protein than peas, but fluctuating yields often confuse results. Peas have a higher sulphur amino acid content than beans, but potential sulphur amino acid yield ha −1 is greater in the latter. The biological value in rat feeding trials closely reflected the sulphur amino acid content. A negative correlation was found between protein sulphur amino acid content and percentage seed protein.