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Protein content and protein quality of tuberous roots of some legumes determined by chemical methods

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Abstract

Chemical data regarding the protein content and quality of the tuberous roots of four grain legumes suited to cultivation in the humid tropical lowlands are presentend. Crude protein was estimated as a product of % nitrogen in the meals extracted with 70% (v/v) ethanol x 6.25 and the amino acid composition of the proteins was estimated by analysis of meals after extraction with ethanol. The crude protein value for the meals ranged between 3.9% and 14.1% on a dry weight basis and the amino acid profiles were nutritionally acceptable in comparison with that of the FAO reference protein, except for the sulpho-amino acids. Nodulating and mineral nitrogen regimes during plant growth did not change the nutritional value of the tubers.

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Authors and Affiliations

  1. Department of Botany, University of Durham, Science Laboratories, South Road, DHl 3LE, Durham, England

    I. Marta Evans, Donald Boulter, A. R. J. Eaglesham & P. J. Dart

  2. Rothamsted Experimental Station, Harperden, Herts, England

    A. R. J. Eaglesham & P. J. Dart

Authors
  1. I. Marta Evans
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  2. Donald Boulter
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  3. A. R. J. Eaglesham
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  4. P. J. Dart
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Evans, I.M., Boulter, D., Eaglesham, A.R.J. et al. Protein content and protein quality of tuberous roots of some legumes determined by chemical methods. Plant Food Hum Nutr 27, 275–285 (1977). https://doi.org/10.1007/BF01092320

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  • DOI: https://doi.org/10.1007/BF01092320

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