Content of amino acids and minerals in selected sorts of legumes

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F13%3A43870023" target="_blank" >RIV/70883521:28110/13:43870023 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.5219/299" target="_blank" >http://dx.doi.org/10.5219/299</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/299" target="_blank" >10.5219/299</a>

Result language
angličtina
Original language name
Content of amino acids and minerals in selected sorts of legumes
Original language description
The aim of this study was to determine amino acid composition and mineral content in selected legume samples. All analyses were carried out at the laboratory temperature of 21?2 °C in triplicate. Amino acid composition was determined using the automaticamino acid analyzer AAA 400 with post-column derivatization. To assess the nutritional value of protein, index of essential amino acids (EAAI) was calculated. Minerals were determined using the atomic absorption spectrometer AA 30. All results were statistically evaluated. The highest content of Cys, Glu, Asp, Leu, Lys and Arg was determined in seeds of G. max; only the content of Cys and His was lower than 10 g kg-1. The greatest total content of essential amino acids (EAA) was discovered in soybeans,almost 128 g kg-1. The majority (Na, K, Mg, and Ca), trace (Fe, Zn, and Cr) and toxic elements (Pb, Cd) were determined. Legumes were rich in Mg and Ca-mainly G. max and Ph. vulgaris. The content of Mg in was 2.1 g 1000g-1 in soybeans and
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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