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Nutritional Characteristics of Seed Proteins in 28 Vicia Species ( Fabaceae ) from Southern Spain
Author(s) -
PastorCavada Elena,
Juan Rocio,
Pastor Julio E.,
Alaiz Manuel,
Vioque Javier
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02336.x
Subject(s) - fabaceae , vicia faba , vicia , limiting , biology , legume , amino acid , botany , composition (language) , taxon , biochemistry , mechanical engineering , linguistics , philosophy , engineering
The study of local plants could provide useful data for the possible development of future crops with good nutritional and functional properties. The nutritional characteristics of the seed proteins of 28 Vicia species (31 taxa) ( Fabaceae ) from Spain were studied. Protein contents in studied Vicia ranged from 20.1% in V. articulata to 32% in V. pyrenaica . V. altissima , which is only deficient in Trp, showed the most balanced amino acid composition, while the remaining taxa were limiting in Met, Cys, and Trp. In vitro protein digestibility (IVPD) ranged from 78% in V. incana to 86.3% in V. hirsuta . In addition to the amino acid composition and IVPD, other nutritional parameters, such as amino acid score, biological value, protein efficiency ratio, or protein digestibility corrected amino acid score, were studied. Results confirm the interest of studying wild populations of cultivated and non cultivated Vicia species as potentially interesting sources of seeds with good nutritional characteristics.